Description
Classic Italian lasagna showcases layered pasta perfection with rich beef ragù and creamy béchamel sauce. Cheese melts luxuriously between pasta sheets, creating a comforting meal you will savor with each delectable bite.
Ingredients
Scale
Meat:
- 500 grams (1.1 pounds) ground beef
- 250 grams (0.55 pounds) ground pork
Dairy and Cheese:
- 100 grams (3.5 ounces) parmesan cheese, grated
- 200 grams (7 ounces) mozzarella cheese, shredded
Vegetables and Other Ingredients:
- 2 lasagna sheets (fresh or dried)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 400 grams (14 ounces) tomatoes, canned and crushed
- 2 tablespoons tomato paste
- 120 milliliters (4 fluid ounces) red wine
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme
- 1 tablespoon fresh basil
Instructions
- Sauté finely chopped onions, garlic, carrots, and celery in olive oil over medium heat until vegetables become translucent and fragrant, approximately 5-7 minutes.
- Add ground beef to the pan, breaking it into small crumbles and cooking until completely browned and no pink remains, stirring occasionally.
- Incorporate tomato paste and cook for 60 seconds, intensifying the tomato flavor, then deglaze the pan with red wine, allowing the liquid to reduce and concentrate the sauce’s richness.
- Pour in crushed tomatoes, then sprinkle fresh thyme and basil. Simmer the Bolognese sauce on low heat for 35-40 minutes, stirring periodically to prevent sticking.
- For the bechamel, melt butter in a separate saucepan over medium-low temperature, creating a smooth base.
- Gradually whisk flour into melted butter, creating a golden roux and cooking for 2 minutes to eliminate raw flour taste.
- Slowly stream milk into the roux, whisking continuously to prevent lumps and create a silky smooth sauce. Season with salt, pepper, and nutmeg.
- Preheat oven to 375°F (190°C), preparing a clean baking dish with light grease.
- Create the first lasagna layer by spreading a thin Bolognese sauce base, then carefully arrange lasagna sheets to cover completely.
- Generously spread bechamel sauce over the pasta sheets, then sprinkle a mixture of Parmesan and mozzarella cheeses.
- Repeat layering process, ensuring each layer is evenly distributed and ending with a final cheese topping.
- Cover the lasagna with aluminum foil, creating a seal to trap moisture.
- Bake covered for 25-30 minutes, then remove foil and continue baking for additional 12-15 minutes until the top turns golden and edges become crispy.
- Remove from oven and allow lasagna to rest for 10-12 minutes, enabling the layers to set and making serving easier.
Notes
- Choose lean ground beef for a healthier version, reducing overall fat content without compromising flavor.
- Fresh herbs make a significant difference, so opt for high-quality thyme and basil from your garden or local market.
- Allow the Bolognese sauce to simmer slowly, developing deep, rich flavors that transform the entire lasagna.
- Grate Parmesan and mozzarella cheese fresh for maximum melting potential and authentic taste experience.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg