Classic Lasagna
10 servings
120 minutes
Lasagna is one of the greatest dishes of Italian cuisine, with roots that go back centuries. This multilayered masterpiece originated in the Emilia-Romagna region and has become a symbol of home comfort and family traditions. Classic lasagna combines tender sheets of pasta with rich Bolognese meat sauce, velvety béchamel, and aromatic Parmesan. Its flavor is a harmony of tomatoes, spices, juicy meat, and delicate creamy notes. Perfect for a cozy family dinner or festive feast. Baked to a golden crust, it delights the eye and offers true pleasure with every bite.
1
In a heavy-bottomed pot, heat olive oil for the meat sauce.
- Olive oil: 4 tablespoons
2
Add finely chopped onion and garlic to it. Simmer on low heat until the onion is translucent.
- Onion: 1 piece
- Garlic: 1 clove
3
Add carrot and celery, cut into strips. Increase the heat. Simmer for 5 minutes.
- Carrot: 1 piece
- Celery: 2 pieces
4
Add the minced meat and ham. Bring the mixture to a light brown color.
- Ground beef: 300 g
- Ham: 150 g
5
Pour in the wine. Simmer for 10 minutes.
- Dry red wine: 1 glass
6
Pour finely chopped tomatoes into the sauce, along with the juice from the can. Simmer everything together on low heat for about 40 minutes.
- Tomatoes in their own juice: 400 g
7
For béchamel sauce, melt butter in a pan, add flour, and lightly fry until it smells nutty.
- Butter: 100 g
- Wheat flour: 2 tablespoons
8
Boil the milk, add a pinch of nutmeg and a bay leaf. Let it steep for 10 minutes.
- Milk: 2 glasss
- Ground nutmeg: pinch
- Bay leaf: 1 piece
9
Remove the bay leaf and, stirring, pour the milk mixture in a thin stream into the heated pan with flour. Bring the mixture to a boil, but do not boil. Slightly salt. The sauce is ready.
- Salt: to taste
10
Preparing lasagna. Pour some meat sauce into a high baking dish. Cover with lasagna sheets. Add a layer of meat sauce, then béchamel on top. Sprinkle with parmesan. Again, add lasagna sheets. Continue until the meat sauce is finished. Top with lasagna sheets. Drizzle with the last portion of béchamel and sprinkle with parmesan.
- Ground beef: 300 g
- No-boil lasagne sheets: 250 g
- Grated Parmesan cheese: to taste
11
Preheat the oven to 180 degrees. Place the lasagna in the oven and bake for about 40 minutes until a golden crust forms.
- Ground black pepper: to taste
