A Slice of Heaven: Traditional Lasagna.
Lasagna, a layered masterpiece of Italian cuisine, is a dish that transcends cultures and generations.
Imagine tender pasta sheets cradling a hearty meat ragù, enveloped in a luxurious béchamel sauce, and crowned with a symphony of melted mozzarella and parmesan cheeses.
Each bite is an explosion of flavour and texture, a true testament to culinary comfort.
Lasagna, when sliced, reveals its beauty.
Each golden-brown layer unfolds to showcase the rich red meat sauce, the creamy white béchamel, and pockets of melted cheese stretching between the pasta sheets.
Finished with a sprinkling of fresh herbs, it’s a feast for the eyes as well as the taste buds.
Traditional Lasagna Recipe
Create a classic Italian dish with this traditional lasagna recipe. Layers of pasta, meat sauce, cheese, and delicious seasonings come together in this comforting and satisfying meal.
Equipment
- Large pot
- Saucepan
- Baking dish approximately 33x23x5cm (9x13x2 inches)
- Whisk
- Spatula
- Spoon
Ingredients
For the Meat Sauce:
- 500 g beef mince
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 carrots finely chopped
- 2 celery stalks finely chopped
- 2 cloves garlic minced
- 800 g crushed tomatoes
- 1 cup 250ml red wine (optional)
- 1 tablespoon tomato paste
- 1 beef bouillon cube
- 1 bay leaf
- 1 sprig fresh thyme
- Salt and freshly ground black pepper to taste
For the Béchamel Sauce:
- 50 g butter
- 50 g all-purpose flour
- 800 ml milk
- ¼ teaspoon nutmeg
- Salt and freshly ground black pepper to taste
For the Assembly:
- 350 g lasagna sheets no pre-cooking required
- 250 g ricotta cheese
- 250 g mozzarella cheese shredded
- 50 g parmesan cheese grated
Instructions
Make the Meat Sauce:
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery and cook until softened, about 5 minutes.
- Stir in garlic and cook for another minute.
- Increase heat and add ground beef. Cook, breaking it up with a spoon, until browned.
- Pour in crushed tomatoes, red wine (if using), tomato paste, beef stock/bouillon cube, bay leaf, and thyme.
- Season with salt and pepper.
- Bring to a simmer, then reduce heat and cook for at least 30 minutes, stirring occasionally, until thickened.
- Remove bay leaf and thyme before serving.
Make the Béchamel Sauce:
- In a saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1 minute.
- Gradually whisk in milk, a little at a time, until smooth and thickened.
- Add nutmeg, salt, and pepper to taste.
Assemble the Lasagna:
- Preheat oven to 180°C (350°F).
- Spread a thin layer of meat sauce on the bottom of your baking dish.
- Arrange a single layer of lasagna sheets, breaking them to fit if necessary.
- Top with meat sauce, ricotta cheese, and a sprinkle of mozzarella and parmesan cheeses.
- Repeat the layering process, ending with a layer of lasagna sheets covered in béchamel sauce and a generous amount of mozzarella and parmesan cheeses.
- Bake for 45 minutes, or until golden brown and bubbly.
- Let cool for 15 minutes before slicing and serving.
Notes
Recipe Tips:
- Use high-quality ingredients for the best flavour.
- For a richer béchamel, use full-fat milk and grated parmesan cheese.
- Don't overcook the lasagna. It should be cooked through but still slightly firm.
- Let the lasagna rest before slicing to allow the flavors to meld and prevent the filling from oozing out.
Serving Suggestions:
- Pair your traditional lasagna with a side of grilled asparagus or a simple green salad.
- For a touch of elegance, serve with a crusty bread and a glass of white wine.
- Pair your traditional lasagna with a side of roasted vegetables,
- Crusty breadsticks are perfect for soaking up the delicious sauce.
This recipe is so flavoursome. I served it with garlic bread and everyone loved it.