Lasagne, Italy

 

Lasagne, Italy

Ingredients

For the Meat Sauce (Ragù)

• 2 tablespoons olive oil
• ½ pound (226 g) ground beef
• ½ carrot, finely chopped
• 1 celery stalk, finely chopped
• ½ onion, finely chopped
• 1 clove garlic, minced
• 4 cups (900 g) tomato puree (passata)
• 1 ¼ cups (295 g) water
• 1 teaspoon oregano
• 1 teaspoon basil
• Salt and pepper, to taste

For the Béchamel Sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 1 ¾ cups (420 g) milk
• Pinch of salt
• Black pepper, to taste

Additional Ingredients

• 12 sheets of lasagna noodles (fresh or dried)
• 1 cup (100 g) grated Parmigiano-Reggiano cheese
• 1 cup (100 g) mozzarella cheese, torn or sliced

Instructions

Step 1: Prepare the Meat Sauce

1. In a large pot, heat olive oil over medium heat.
2. Add ground beef, cooking until browned. Drain excess fat if necessary.
3. Stir in the chopped carrot, celery, onion, and garlic. Sauté for about 10 minutes until vegetables are softened.
4. Add tomato puree, water, oregano, basil, salt, and pepper. Simmer on low heat for about 30 to 60 minutes until thickened.

Step 2: Make the Béchamel Sauce

1. In a medium saucepan over medium heat, melt the butter.
2. Add flour and whisk for about 2 minutes until combined.
3. Gradually add milk while whisking continuously until the sauce thickens (about 5–7 minutes). Season with salt and pepper.

Step 3: Assemble the Lasagne

1. Preheat your oven to 350°F (180°C).
2. Spread a thin layer of meat sauce on the bottom of a baking dish.
3. Place a layer of lasagna noodles over the sauce.
4. Add another layer of meat sauce followed by béchamel sauce and a sprinkle of Parmigiano-Reggiano cheese.
5. Repeat layers until all ingredients are used, finishing with béchamel sauce on top and a final sprinkle of cheese.

Step 4: Bake

1. Cover the dish with aluminum foil and bake for about 30 minutes.
2. Remove the foil and bake for an additional 15–20 minutes until golden and bubbling.
3. Let it cool for about 10 minutes before slicing and serving.