Italian Lasagna

6 servings

60 minutes

Italian lasagna is a symbol of home comfort and gastronomic luxury. Its roots trace back to medieval Italy, where layered dishes were popular among the nobility. In this recipe, the classic combination of creamy béchamel sauce, rich meat ragù, and aromatic parmesan creates a harmony of flavors. Tomatoes add a slight acidity, basil brings fresh spice, and mozzarella adds softness and a stretchy texture. Lasagna is perfect for cozy family dinners, celebrations, or when you want to taste the flavors of sunny Italy. Each serving is a true culinary journey that combines rich flavors, dense texture, and traditions passed down through generations.

Energy value per serving

• Calories: 518.5
• Proteins: 34g
• Fats: 31.7g
• Carbohydrates: 29.3g

Ingredients

• Beef: 500 g
• Tomato puree: 400 g
• Onion: 1 pc
• Carrot: 1 pc
• Ready-made dry lasagne sheets: 9 pc
• Basil leaves: 1 bunch
• Butter: 50 g
• Wheat flour: 3 tbsp
• Milk: 400 ml
• Ground nutmeg: 0.5 tsp
• Parmesan cheese: 100 g
• Mozzarella cheese: 150 g

Cooking steps

1. Finely chop the onion and grate the carrot on a coarse grater. Sauté for 2-3 minutes in a pan with a little vegetable oil.

   Required ingredients:

   • Onion: 1 piece
   • Carrot: 1 piece
   • Butter: 50 g

2. Grind the beef twice and add it to simmer with onions and carrots under a lid for 10-15 minutes, stirring.

   Required ingredients:

   • Beef: 500 g

3. Meanwhile, prepare the béchamel sauce in a pot: melt the butter, sauté the flour in it, then pour in the milk, add nutmeg, and whisk on low heat until the sauce thickens.

   Required ingredients:

   • Butter: 50 g
   • Wheat flour: 3 tablespoons
   • Milk: 400 ml
   • Ground nutmeg: 0.5 teaspoon

4. Add tomato puree, basil to the pan with beef and mix. Simmer for another 25 minutes. Add water as needed to keep the stew saucy, not dry, so the dough cooks through.

   Required ingredients:

   • Tomato puree: 400 g
   • Basil leaves: 1 bunch

5. In a baking dish, lay the first layer of lasagna sheets, then the beef ragout, top with grated parmesan, then pour a layer of béchamel, and place mozzarella slices on top of the sauce. Lay down the pasta sheets again and repeat the sequence. Continue layering until the filling is finished, but remember that the last layer should be meat topped with parmesan and mozzarella.

   Required ingredients:

   • Ready-made dry lasagne sheets: 9 pieces
   • Beef: 500 g
   • Parmesan cheese: 100 g
   • Mozzarella cheese: 150 g

6. Cover the dish with foil and place it in the oven on the middle rack at 180 degrees for 30-40 minutes.