Lasagna al fronto

8 servings

120 minutes

Lasagna al forno is a culinary masterpiece inspired by European traditions. Its delicate layers of pasta are soaked in rich meat Bolognese sauce and velvety béchamel, while the baked layers envelop fragrant basil and mozzarella and Parmesan cheeses. Each forkful brings a harmony of flavors: creamy notes blend with a rich tomato undertone, and a hint of nutmeg completes the palette. This dish is perfect for cozy family dinners, romantic dates, and festive gatherings, creating an atmosphere of warmth and gastronomic delight.

Energy value per serving

• Calories: 615.7
• Proteins: 33.5g
• Fats: 47.7g
• Carbohydrates: 13.3g

Ingredients

• Ready-made dry lasagne sheets: 1 pc
• Ground beef: 800 g
• Carrot: 1 pc
• Onion: 1 pc
• Celery stalk: 5 pc
• Garlic: 1 clove
• Dry white wine: 80 ml
• Tomatoes: 300 g
• Salt: 2 tsp
• Ground black pepper: 1 tsp
• Extra virgin olive oil: 60 ml
• Green basil: to taste
• Mozzarella cheese: 200 g
• Parmesan cheese: 200 g
• Wheat flour: 3 tbsp
• Milk: 400 ml
• Butter: 50 g
• Nutmeg: pinch

Cooking steps

1. In boiling salted water, add lasagna sheets at 10-second intervals to prevent them from sticking together. Cook for 5-8 minutes depending on the type of pasta (check the package).

   Required ingredients:

   • Ready-made dry lasagne sheets: 1 piece

2. Drain hot water from the pot and rinse the pasta with cold water, drain the cold water and drizzle olive oil on the pasta to prevent sticking.

   Required ingredients:

   • Extra virgin olive oil: 60 ml

3. We leave it in the pot with the lid closed.

4. Béchamel sauce. In a small saucepan, mix butter, milk, and sifted flour. Also add 1 tsp of salt, 0.5 pepper, and nutmeg.

   Required ingredients:

   • Butter: 50 g
   • Milk: 400 ml
   • Wheat flour: 3 tablespoons
   • Salt: 2 teaspoons
   • Ground black pepper: 1 teaspoon
   • Nutmeg:  pinch

5. Heat the mixture over low heat and cook the sauce for 10 minutes, stirring. It is very important that the sauce does not boil.

6. Bolognese sauce. Chop the carrot, onion, garlic, and celery with a blender or fine grater. Place in a pot. Puree the tomatoes and set aside in a bowl.

   Required ingredients:

   • Carrot: 1 piece
   • Onion: 1 piece
   • Garlic: 1 clove
   • Celery stalk: 5 piece
   • Tomatoes: 300 g

7. We fry the vegetable mix for 5 minutes in olive oil, on high heat, stirring constantly.

   Required ingredients:

   • Extra virgin olive oil: 60 ml

8. Add the minced meat, mix with the vegetables and fry on high heat for 8 minutes, stirring constantly. Add wine, reduce the heat and cook for 5 minutes.

   Required ingredients:

   • Ground beef: 800 g
   • Dry white wine: 80 ml

9. Add crushed tomatoes, 1 tsp of salt, and 0.5 tsp of pepper, mix well, and cook on medium heat for another 20 minutes.

   Required ingredients:

   • Tomatoes: 300 g
   • Salt: 2 teaspoons
   • Ground black pepper: 1 teaspoon

10. We add a little fresh basil to the ready sauce.

    Required ingredients:

    • Green basil:  to taste

11. Assemble the lasagna and bake in a preheated oven until cooked.