How to make Lasagne: Layers of homemade pasta with Ragu sauce & béchamel

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Lasagne - ragu sauce - béchamel. make your own lasagne from either shop bought or homemade pasta dough, layers of rich ragu sauce pasta and bechamel sacue, top your lasagne with parmesan for a classic soulfood recipe

Fresh pasta dough 200g - 7oz approx

Minced or ground beef 500g - 1.1lb

Minced or ground pork 500g - 1.1lb

Tinned tomatoes or tomato pasta sauce 500g - 1.1lb

Red or white wine 1 large glass

Red onion 1 1/2

Garlic 2 or 3 cloves

Celery 1 stick

Herbs thyme - sage and parsley

The béchamel

Unsalted butter 50g - 1.75oz

Plain flour 50g - 1.75 oz

Milk 500ml - 1 pint

Cream cheese or mascarpone 2 tbsp

Pecorino or parmesan as much as you like

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