Lasagne with sausage mince and ham
6 servings
120 minutes
Lasagna with sausage filling and ham is a fragrant and hearty dish that embodies the true taste of Italian cuisine. Its history dates back to medieval Italy, where layers of pasta, meat sauce, and delicate béchamel came together in a harmonious culinary masterpiece. In this version of lasagna, the rich flavor of the sausage filling is enhanced by notes of ham, while red wine adds exquisite depth. The simmered sauce with aromatic spices, creamy béchamel, and parmesan creates a tender texture, while the baked crust provides a delicious crispy addition. Lasagna is perfect for cozy family dinners and festive gatherings, impressing guests with its richness of flavors and aromas. Serve it slightly cooled to allow each layer to reveal its unique shade and enjoy this classic Italian treat.
1
Finely chop the ham, onion, carrot, celery, garlic, tomatoes, and cut the meat into thin pieces.
- Ham: 50 g
- Onion: 0.5 piece
- Carrot: 0.5 piece
- Celery stalk: 0.5 piece
- Garlic: 1 clove
- Tomatoes: 300 g
2
Heat olive oil in a pan. Add sausage meat and cook on low heat, stirring for a few minutes until it darkens. Add ham, onion, carrot, celery, and garlic, and cook, stirring for 5 minutes. Add beef and cook, breaking it up with a spatula for another 5-8 minutes. Increase heat to medium, pour in wine, and cook until the liquid evaporates. Then add tomatoes, bay leaf, and cloves. Season with salt and pepper. Reduce heat, cover, and cook for another 40 minutes.
- Olive oil: 3 tablespoons
- Sausage meat: 50 g
- Ham: 50 g
- Onion: 0.5 piece
- Carrot: 0.5 piece
- Celery stalk: 0.5 piece
- Garlic: 1 clove
- Beef: 150 g
- Dry red wine: 5 tablespoon
- Tomatoes: 300 g
- Bay leaf: 1 piece
- Ground cloves: pinch
- Ground black pepper: to taste
- Salt: to taste
3
At this time, make a thick béchamel sauce: melt butter with vegetable oil in a saucepan. Remove the pot from the heat and stir in the flour. Return the saucepan to the stove and gradually pour in the milk, stirring the mixture thoroughly, and bring to a boil while constantly stirring. Add salt to taste and nutmeg, and simmer on low heat, stirring, for 8-10 minutes.
- Butter: 80 g
- Wheat flour: 50 g
- Milk: 500 ml
- Salt: to taste
- Nutmeg: to taste
4
Grease the fireproof dish with a spoon of olive oil. Prepare the lasagna sheets as instructed on the package. Preheat the oven to 200 degrees.
- Olive oil: 3 tablespoons
- Lasagne sheets (dough): 400 g
5
Layer some filling in the dish to cover the bottom, drizzle with sauce, cover with lasagna sheets, and sprinkle with grated Parmesan. Continue in the same manner until the ingredients run out, finishing with sauce and cheese. Place pieces of butter on top and bake for 40 minutes. Remove from the oven and let it sit for 5 minutes before serving.
- Parmesan (Parmigiano Reggiano): 80 g
- Butter: 80 g
