Traditional Italian Lasagne
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Ingredients
Meat Sauce
- 500g ground beef or mixed ground beef and pork
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 400g tomato passata (or tomato puree)
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sugar (optional)
- Salt and pepper to taste
Bechamel Sauce
- 50g butter
- 50g all-purpose flour
- 500ml milk
- A pinch of nutmeg
- Salt and pepper to taste
Other Ingredients
- 9 lasagna sheets
- 200g shredded mozzarella cheese or a mix of yellow cheese and mozzarella
- 50g grated Parmesan cheese
Instructions
Meat Sauce:
- In a large pot or deep skillet, heat olive oil over medium heat.
- Add finely chopped onion and sauté until it becomes soft and translucent.
- Add minced garlic and sauté for another minute.
- Add the ground meat (beef or mixed) and cook it until it's completely browned, breaking it up with a spoon as it cooks.
- Stir in the tomato passata and tomato paste.
- Add dried oregano, basil, and thyme to the sauce.
- Season with salt and pepper to taste.
- If the tomato sauce is too acidic, you can add a pinch of sugar to balance the flavors.
- Simmer the sauce on low heat for about 15-20 minutes until it thickens. Remove it from the heat and set it aside.
Bechamel Sauce:
- In a small saucepan, melt the butter over medium heat.
- Stir in the all-purpose flour to form a smooth paste (roux).
- Gradually pour in the milk while stirring constantly to avoid lumps.
- Bring the sauce to a simmer, stirring constantly, until it thickens.
- Add a pinch of nutmeg and season with salt and pepper to taste.
- Cook the bechamel sauce for a few minutes until it reaches the consistency of thick cream. Remove it from the heat.
Assembling the Lasagna:
- Preheat the oven to 180°C (356°F).
- Spread a thin layer of meat sauce in the bottom of a rectangular ovenproof dish.
- Arrange three lasagna sheets on top of the sauce (you can break them if needed to fit the dish).
- Spread a layer of bechamel sauce over the lasagna sheets.
- Sprinkle shredded cheese (mozzarella or a mix of cheeses) on top.
- Repeat the layers until all the ingredients are used, finishing with a layer of cheese on top.
Baking:
- Cover the dish with aluminum foil and place it in the preheated oven.
- Bake the lasagna for about 25-30 minutes.
- Remove the foil and bake for an additional 15 minutes or until the top becomes golden and the cheese is completely melted.
Serving:
- Take the lasagna out of the oven and let it cool for a few minutes before serving.
- Slicing it into portions will make it easier to serve.
Don’t wait any longer and check it out. Recipe for :
* - approximate nutritional values
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