Single-serve lasagne with ragù

Ingredients

For 1 serving

• Egg pasta60 g
• Lean ground beef70 g
• Tomato passata120 g
• Carrots30 g
• Onion20 g
• Reduced-fat milk100 ml
• All-purpose flour8 g
• Butter5 g
• Parmigiano Reggiano10 g
• Red wine40 ml
• Nutmegto taste
• Saltto taste

Contains: gluten, lactose, eggs, sulphites,

Method

1. Peel the carrot and the onion, then chop both finely with a knife, into pieces of a few millimetres.
2. Put them in a non-stick pan over medium heat with a splash of water and cook for 3–4 minutes, until the onion is translucent; add the lean beef mince and brown it for 5 minutes, breaking it up with a wooden spoon, until it is no longer pink.
3. Turn up the heat, deglaze with the red wine and let it bubble for 1–2 minutes, until you can no longer smell the alcohol; add the tomato passata and a pinch of salt, cover and cook over low heat for 40 minutes, stirring now and then and adding a splash of water if it dries out, until the ragù is thick.
4. With 15 minutes left on the ragù, preheat the oven to 190 °C (conventional) and make the béchamel: melt the butter in a small pan over low heat, add the flour and stir for 1 minute; pour in the milk a little at a time, whisking, add nutmeg and a pinch of salt and cook for 4–5 minutes, until it coats the spoon. If it turns lumpy, blitz it for a few seconds with a stick blender.
5. Bring a small pan of salted water to the boil and blanch the egg pasta sheets for one minute, one at a time; drain and lay them flat on a clean tea towel.
6. Spread a spoonful of ragù in the bottom of the cocotte, then layer pasta sheet, ragù, béchamel and grated Parmigiano Reggiano three times, finishing with béchamel and Parmigiano.
7. Bake at 190 °C for 25 minutes, until the top is golden and bubbling at the edges; let it rest for 5 minutes before serving so the layers set.