Lasagne – ragu sauce – béchamel
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Lasagne
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