Traditional Lasagne
24 hours
Preparation Time
55 minutes
Cooking Time
8-10 serves


Lasagne sheets

500g Pasta Tipo 00 plain flour
15g salt flakes
30ml extra virgin olive oil
250g whole eggs (approximately
5 eggs)
Semolina, for dusting

Beef ragu

30ml olive oil
300g onions, peeled, finely diced
150g carrots, finely diced
150g celery, finely diced
3 cloves garlic, minced
1tsp salt flakes
1kg beef mince
750g pork mince
3 bay leaves
125ml dry white wine
400g tinned tomatoes, peeled,
200g tomato paste
1 bunch basil, picked

Béchamel sauce

120g unsalted butter
120g plain flour
1 litre full cream milk
½ tsp nutmeg, freshly grated
½ tsp salt flakes

To serve

Olive oil, for greasing
50g mozzarella, crumbled
50g grated parmesan


Lasagne sheets

1. Combine all ingredients into a freestanding mixer with dough hook attachment.
Mix on low speed until it forms a dough.
2. Place pasta into a large vacuum sealing bag. Place into the vacuum sealing drawer and seal on level 3 and vacuum on level 3. Leave dough at room temperature for at least 6 hours for the gluten to soften.
3. Using a pasta machine. Divide pasta into four pieces. Working with one piece at a time, roll the pasta through the machine starting with the widest setting.
4. Continue feeding pasta through the machine, reducing the settings each time until the pasta is 3mm thick. Dust sheets with semolina.
5. Work with remaining pasta until you have enough sheets to line and layer your lasagne tray.

Beef ragu

1. Heat half the oil in a large deep-sided frying pan on medium heat, induction setting 7. Add onions, carrots and celery, garlic and salt flakes. Cook until translucent, approximately 10 minutes.
2. Remove vegetables from the pan. Add remaining oil, beef and pork mince and continue cooking until mince has browned, breaking up meat as you go. Add the meat in stages to prevent overcrowding the pan.
3. Add all the meat back into the pan along with the vegetables and bay leaves. Pour over wine and bring to the boil, induction setting 8, until wine has reduced by half.
4. Add tinned tomatoes, tomato paste and basil leaves. Bring to the boil on induction setting 7, then reduce to a simmer, induction setting 3 and cook for at least 30 minutes or up to 2 hours, stirring occasionally.

Béchamel sauce

1. In a medium sized saucepan, melt the butter on medium-high heat, induction setting 7. Add the flour and cook until the flour slightly changes colour to achieve a blonde roux.
2. Whisk in the milk, ensuring there are no lumps and then bring to the boil, induction setting 7.
3. Once boiled, reduce heat to low heat, induction setting 3 and cook for 20 minutes, stirring well until sauce thickens and is smooth. Stir in nutmeg and salt.
4. Reduce heat to induction setting, Keep Warm. Place a piece of baking paper or cling wrap directly on the surface of the sauce and keep warm until ready to serve.


1. Pre-heat oven on Fan Plus at 180°C with a rack placed on shelf position 2.
2. Grease the sides and base of a gourmet casserole dish.
3. Spoon a thin layer of ragu over the casserole base, then lay single sheets of pasta to cover.
4. Spread another layer of ragu covering the pasta sheets.
5. Spoon béchamel over the ragu and add another layer of pasta sheets.
6. Repeat Steps 3 and 4 until you have filled the tray. Top with crumbled mozzarella and parmesan.
7. Place into the combi steam oven and create a user programme:

Step 1: Select Combination Mode + Fan Plus at 180°C + 45 minutes + 80% moisture

Step 2: Combination Mode + Grill setting 3 + 10 minutes + 40% moisture
8. Remove from the combi steam oven and allow to cool at room temperature slightly, before serving.

Hints and tips

• This is a drier pasta dough designed to absorb lots of sauce. If too dry, add more olive oil or an extra egg yolk.
• Pre-bought fresh pasta sheets are a great alternative to making your own.
• Pasta dough, ragu and baked lasagne freeze well for up to 2 months.
• Lasagne can be cooked in a Moisture Plus oven at 180°C with three bursts of steam released every 15 minutes.



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