Etalian lasagna recipe

 

🇮🇹 Traditional Italian Lasagna (Lasagna alla Bolognese)

🍝 Ingredients

For the Ragù (Meat Sauce):

• 2 tbsp olive oil

• 1 onion, finely chopped

• 1 carrot, finely chopped

• 1 celery stalk, finely chopped

• 2 garlic cloves, minced

• 500g (1 lb) ground beef (or 50/50 beef & pork)

• 100ml (1/2 cup) red wine

• 400g (14 oz) canned crushed tomatoes

• 2 tbsp tomato paste

• Salt & black pepper

• Pinch of nutmeg (optional)

• Fresh basil or bay leaf (optional)

• Simmer time: at least 1 hour for best flavor

For the Béchamel Sauce:

• 50g (1/4 cup) butter

• 50g (1/3 cup) flour

• 500ml (2 cups) whole milk

• Salt

• Pinch of nutmeg

• (Optional: grated Parmesan for extra richness)

For Assembly:

• 9–12 lasagna pasta sheets (fresh or no-boil preferred)

• 100g (1 cup) grated Parmigiano-Reggiano

• Butter for greasing and dotting on top

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🧑‍🍳 Instructions

1. Make the Ragù:

   • In a large pan, heat olive oil over medium heat. Add onion, carrot, celery, and garlic. Cook until softened.

   • Add the ground meat and cook until browned.

   • Pour in wine, let it reduce for 2 minutes.

   • Stir in tomatoes, tomato paste, salt, pepper, and optional herbs/spices.

   • Simmer gently for 1–2 hours, stirring occasionally.

2. Prepare the Béchamel:

   • In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes.

   • Gradually whisk in warm milk to avoid lumps.

   • Stir until thickened. Season with salt and nutmeg.

3. Assemble the Lasagna:

   • Preheat oven to 180°C / 350°F.

   • Grease a 9x13 inch baking dish with butter.

   • Start with a thin layer of ragù, then a layer of pasta, followed by béchamel, more ragù, a sprinkle of Parmesan. Repeat for 3–4 layers.

   • Finish with béchamel and a generous layer of Parmesan on top. Dot with small pieces of butter.

4. Bake:

   • Cover loosely with foil and bake for 30 minutes.

   • Uncover and bake another 10–15 minutes until golden and bubbling.

   • Let rest for 10–15 minutes before slicing.

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🍷 Serving Tip

Serve with a simple green salad and a glass of Italian red wine (Chianti or Barbera work beautifully).

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