Lasagna with minced meat and parmesan
4 servings
60 minutes
Lasagna with minced meat and parmesan is a classic dish of Italian cuisine that embodies comfort and gastronomic sophistication. Its roots go back centuries when Italy first began layering pasta with meat and sauce. The combination of juicy minced meat with aromatic tomato base, soft béchamel sauce, and tangy parmesan creates a harmony of flavors where the tenderness of the pasta meets the rich, slightly sweet notes of tomatoes and the creamy texture of the sauce. Baked to a golden crust, lasagna becomes an ideal choice for family dinners or celebrations. Its rich taste unfolds in every layer, while the cheesy top adds an appetizing stretchiness. Served hot with a glass of red wine or fresh salad, it creates an atmosphere of a true Italian feast.
1
For the minced meat, fry the finely chopped onion until golden.
- Onion: 1 piece
2
Add the minced meat to the onion and fry everything together until the meat is cooked. Season with salt and pepper to taste.
- Mixed mince: 500 g
- Salt: to taste
- Ground black pepper: to taste
3
When the minced meat is ready, add peeled chopped tomatoes (this can be ready tomato puree, chopped tomatoes in their own juice, or fresh peeled and finely chopped tomatoes). Continue cooking on low heat for about 10 minutes to let the excess liquid evaporate. At the end, add herbs.
- Tomato puree: 500 g
- Parsley: to taste
- Dried basil: to taste
4
To make béchamel sauce, melt butter in a thick-walled pot over low heat, add flour, and stir. Gradually add cold milk to the hot mixture (called roux), stirring thoroughly. It's better to remove the pot from the heat during this time. Once all the milk is added, place the sauce over low heat and cook, stirring constantly, for about 5 minutes. When the sauce thickens, remove it from the heat.
- Butter: 50 g
- Wheat flour: 40 g
- Milk: 400 ml
5
Grease a rectangular heat-resistant dish with oil or line the bottom with baking paper or film, place lasagna sheets to fit the bottom, and spread a little béchamel on top. Add the meat filling on the béchamel, cover with a lasagna sheet, and alternate layers until you reach the desired height. The last layer should be béchamel.
- Ready-made dry lasagne sheets: 13 pieces
- Mixed mince: 500 g
- Milk: 400 ml
- Butter: 50 g
- Wheat flour: 40 g
6
Sprinkle the lasagna with grated Parmesan and bake for 30 minutes in a preheated oven at 190 degrees. To prevent the Parmesan from burning, you can cover the dish with foil for the first 20 minutes. Remove the finished lasagna from the oven, let it sit for about 10 minutes, and then cut it into portions.
- Parmesan cheese: 50 g