Layers of rich ragù, creamy béchamel and golden cheese. Worth every minute.
Serves 6
Brown the mince. Add onion, garlic, tomato purée and tinned tomatoes. Simmer for 30 minutes.
35 min
Make béchamel: melt butter, stir in flour for 2 mins, gradually add milk whisking constantly until thick. Season with nutmeg.
10 min
Layer: ragù, pasta sheets, béchamel. Repeat three times. Top with remaining béchamel and cheese.
10 min
Bake at 180°C for 35-40 minutes until golden and bubbling. Rest for 10 minutes before serving.
40 min