Lasagna with meat, bacon and vegetables under béchamel sauce
6 servings
90 minutes
Lasagna with meat, bacon, and vegetables under béchamel sauce is a classic Italian dish infused with the rich flavors and aromas of the Mediterranean. The origins of lasagna trace back to the depths of Bologna's history, where it was made with meat ragù, tomatoes, and delicate béchamel sauce. In this version, the recipe is enriched with bacon that adds a savory note while vegetables provide freshness and balance to the flavor. Layers of pasta soaked in aromatic filling are baked under a golden cheese crust, creating a rich, hearty, and cozy taste. Lasagna is perfect for family dinners or festive gatherings when paired with a glass of red wine, fresh bread, and herbs. This dish is a true delight that combines simplicity and sophistication of Italian cuisine.
1
Prepare béchamel sauce: in a large pan, melt 40 g of butter, add flour and sauté for a couple of minutes. Pour in 750 ml of hot milk. Stirring, keep the pan on low heat until the flour is completely dissolved and the mixture is homogeneous, then add nutmeg.
- Butter: 50 g
- Wheat flour: 40 g
- Milk: 800 ml
- Nutmeg: pinch
2
Peel and dice the onion and carrot into small cubes.
- Onion: 0.5 head
- Carrot: 1 piece
3
Cut the celery into small pieces.
- Celery: 1 stem
4
Preheat the oven to 180°C.
5
Melt the remaining butter in a pan, pour in the olive oil, add the chopped vegetables, and fry them until golden brown.
- Butter: 50 g
- Olive oil: 2 tablespoons
- Onion: 0.5 head
- Carrot: 1 piece
- Celery: 1 stem
6
Add ground beef and lightly fry it.
- Ground beef: 500 g
7
Pour in red wine and diluted tomato paste in a small amount of water, season with salt and pepper, and let it simmer on low heat for about an hour. After about 20 minutes, add 3-4 tablespoons of milk.
- Dry red wine: 5 tablespoon
- Tomato paste: 2 tablespoons
- Sea salt: 0.7 teaspoon
- Ground black pepper: 0.3 teaspoon
- Milk: 800 ml
8
In another pan, fry the bacon and mix it with the minced meat when it's ready.
- Bacon: 200 g
9
Layer the pasta dough for lasagna, meat stew, béchamel sauce, and grated cheese in a fireproof dish. Repeat until all ingredients are used, and top with grated cheese at the end. Send to a preheated oven for 20−30 minutes.
- No-boil lasagne sheets: 500 g
- Ground beef: 500 g
- Hard cheese: 200 g
- Milk: 800 ml
- Wheat flour: 40 g
- Nutmeg: pinch
