Homemade Lasagna
6 servings
90 minutes
Homemade lasagna is one of the most beloved Italian dishes, infused with the aromas of Mediterranean cuisine and the warmth of a family dinner. Its roots go back centuries when layers of pasta began to combine with meat and vegetable fillings. In the classic version, delicate sheets of lasagna are paired with a rich meat sauce made from tomatoes, wine, and spices. Creamy béchamel adds softness and richness to the dish, while baked cheese creates a golden crispy crust. Lasagna is perfect for a cozy gathering, filling the home with aromas of cheese, spices, and baked pasta. Its taste is a harmony of rich tomato tanginess, creamy softness, and meaty richness. This dish is true art on a plate that conveys the soul of Italy in every bite.
1
Prepare the lasagna sheets according to the instructions on the package. Use 5 sheets of lasagna per person. Classic sheets need to be boiled, but some can just be soaked in hot water. There are also ready-to-assemble semi-finished products without boiling, and even fresh pasta sheets for lasagna.
2
Chop the onion into small cubes and grate or finely chop the carrot. Sauté the onion in oil over medium heat. When it turns golden, add the carrot and stir. Cook over medium heat, stirring occasionally, until soft.
- Onion: 0.5 head
- Carrot: 2 pieces
- Olive oil: 3 tablespoons
3
Carefully place the finished pasta on a damp cloth or kitchen towel with a slotted spoon, cover it with another damp towel, and layer the next one on top. The last layer must be covered to prevent the pasta from drying out while preparing the sauces.
4
Add finely chopped pepper to the vegetable mix, stir, and sauté everything together for 5-7 minutes over medium heat, stirring occasionally.
- Sweet pepper: 1 piece
5
Add minced meat, reduce the heat to the lowest setting, and then pour in the wine. 'Dissolve' the meat in the wine, mixing it with the vegetables. Evaporate the wine over medium heat, stirring with a spatula.
- Ground beef: 1 kg
- Wine: 4 tablespoons
6
Grate the tomato on a coarse grater (for this, cut it in half and grate with the flesh down, then discard the remaining skin).
- Tomatoes: 3 pieces
7
Pour in the tomato puree, mix, and evaporate the water from the meat sauce until the oil rises to the surface (the sauce should take on a bright tomato color). This will take about 15-20 minutes. Meanwhile, finely chop the garlic and parsley. Combine with the meat sauce and mix. Cover with a lid and remove from heat.
- Garlic: 2 cloves
- Parsley: 0.2 bunch
- Salt: to taste
- Ground black pepper: to taste
8
Prepare béchamel sauce. For this, melt butter and fry flour in it until golden brown, stirring constantly with a spatula. Reduce the heat to the lowest setting and carefully pour in the milk in a thin stream while vigorously whisking. Add salt, pepper, and bay leaf. Bring to a boil and remove from heat. Optionally, you can add a pinch of grated cheese to the béchamel and stir until the cheese is completely dissolved.
- Butter: 90 g
- Wheat flour: 90 g
- Milk: 750 ml
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: to taste
- Grated cheese: 50 g
9
Assemble the lasagna. Place the sheets in a greased baking dish. Layer with meat sauce, drizzle with béchamel sauce, and cover with another layer of pasta. Assemble each portion with 5 sheets in this manner. Generously pour béchamel sauce over the last layer, optionally sprinkle with grated cheese, and send to a preheated oven (180 degrees). Bake until golden brown (about 30 minutes).
- Ready-made dry lasagne sheets: 100 g
- Olive oil: 3 tablespoons
- Grated cheese: 50 g
- Parmesan cheese: to taste