Lasagna is a type of wide, flat pasta and they are perhaps one of the oldest types of pasta. Colloquially, they are an Italian dish made of stacked layers of thin flat pasta alternating with fillings (minced meat and tomato sauce) or vegetables, cheese (which can include ricotta and parmesan), and spices such as garlic, oregano, and basil.
The dish can be topped with melted grated mozzarella cheese. Usually, cooked pasta is assembled with other ingredients and then baked in the oven. Lasagna originated in Italy during the Middle Ages and is traditionally attributed to the city of Naples, and the first recorded recipe was published at the beginning of the 14th century.
The lasagnas that we usually order or make are not the most widespread in Italy, those with bechamel and minced meat are an international product, and the divots of other Italian types of lasagna are in one of the following sections.
The sorts of lasagna we often buy or prepare are not the most popular in Italy; nonetheless, the ones made with bechamel and minced meat are popular dishes worldwide.
Let’s cook now
Note: you can also make the dough yourself, but ready-made dough that doesn’t need to be cooked turned out great for me.
You can also prepare everything earlier (maybe even the night before) – just put it in the preheated oven when the time comes. This is especially practical if you are preparing for guests because then there is always a lot to do.
Lasagna with Meat and Bechamel
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Loading...Ingredients
- 500 g of lasagna dough (which does not need to be pre-cooked)
- Bolognese sauce
- Bechamel sauce
- 400 g of grated cheese
- 80 g grated cheese (2 bags)
- 200 g of mozzarella
- butter for greasing the baking pan
- BOLOGNESE SAUCE
- 4 tablespoons of olive oil
- 400 g of ground beef
- 400 g of minced pork
- 1 head of purple onion
- 2-3 carrots
- 4 cloves of garlic
- 2 tablespoons of chopped parsley leaves
- 1 teaspoon of dry basil
- 2 dl of red wine
- 500 ml of pureed tomatoes
- 1 dl of milk
- 1 teaspoon spice
- Salt and pepper to taste (approx. 2 teaspoons of salt, 1 teaspoon of pepper)
- BECHAMEL SAUCE
- 80 g of butter
- 80 grams of flour
- 1.5 l of milk
- 0.5 teaspoons of nutmeg
- Salt and pepper to taste (approx. 2 teaspoons of salt and a pinch of pepper)
Instructions
Grate the carrot and finely chop the onion, garlic, and parsley.
Fry onions and carrots together in olive oil.
After a few minutes, add the finely chopped garlic and spice, add salt, and pepper and continue to stir-fry until the vegetables soften (about 10 minutes).
Add the meat, some dry basil, and parsley and fry until the liquid evaporates and the meat takes on color - stirring constantly so that the meat does not stick (about 20 minutes).
Add the red wine and continue stirring until it boils.
When the wine has boiled, add the pureed tomato and simmer on low heat for at least 20 minutes
Towards the end, add milk and bring to a boil, so that the sauce comes together nicely.
Leave the sauce aside.
BECHAMEL SAUCE
Melt the butter over low heat, then add the flour and fry while constantly stirring with a whisk.
Add nutmeg, salt, and pepper, stir and add cold milk while constantly stirring - little by little, as the sauce thickens - until you use up all the milk and the sauce is nice and smooth.
Leave the sauce aside and start assembling the lasagna.
LASAGNA
Grease the baking pan with butter, cover the bottom with a layer of Béchamel, place a layer of dough on top of it, put a layer of Bolognese sauce on the dough, a layer of grated cheese, sprinkle with grated cheese and a layer of Mozzarella leaves, then cover with Béchamel.
Now it's time for the dough again, then the Bolognese, then the cheeses, then the béchamel - and so on as high as you want (and as long as you have the material).
Pour Bechamel sauce over the last layer of dough and sprinkle with grated cheese.
Bake for about 60 minutes at 170 degrees. Bake covered with aluminum foil for the first 45 minutes. Remove the foil and continue baking until it gets a nice color.
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