Lasagna Recipe: How to Make the Best Lasagna
Necesary Tools
Large saucepan for the bolognese sauce
Saucepan for the béchamel sauce
Frying pan for cooking the meat
Rectangular baking dish (about 30x20 cm)
Hand whisk
Spatula
Cutting board
Sharp knife
Cheese grater
Ingredients
500g lasagna sheets
500g ground beef
400g crushed tomato
1 large onion, finely chopped
2 cloves garlic, minced
50g butter
50g flour
500ml milk
200g grated mozzarella cheese
50g of grated Parmesan cheese
olive oil
Salt and pepper to taste
A pinch of nutmeg
Step-by-step preparation
Initial preparation: Preheat the oven to 180°C. If the lasagna sheets are not precooked, boil them according to package directions.
Bolognese sauce: In a large pot, heat a little olive oil and sauté the onion and garlic until translucent. Add the ground beef and cook until browned. Add the crushed tomato, salt and pepper. Cook over low heat for 30 minutes.
Bechamel Sauce: In a saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly. Gradually add the milk, whisking continuously to avoid lumps. Cook until thickened, season with salt, pepper and nutmeg.
Assembly - First layer: Spread a thin layer of béchamel sauce on the bottom of the dish. Place a layer of lasagna sheets, then a layer of bolognese sauce, another layer of bechamel sauce and sprinkle with mozzarella cheese.
Next layers: Repeat the layering process (pasta, bolognese, bechamel, mozzarella) until the ingredients are used up, usually about 3-4 layers.
Final layer: In the last layer, after the bechamel sauce, sprinkle generously with mozzarella and grated Parmesan.
Baking: Bake the lasagna in the preheated oven for 30-40 minutes, or until golden brown and bubbly on the surface.
Resting: Let the lasagna rest out of the oven for 10-15 minutes before cutting. This will help the layers set up and make it easier to serve.
Tips
For a richer sauce, use a mixture of ground beef and pork.
If you use fresh slices, it is not necessary to boil them beforehand.
To avoid lumps, make sure the milk is at room temperature and gradually add it to the butter and flour mixture.
For a creamier lasagna, you can add ricotta cheese between the layers.
Letting the lasagna rest before serving not only makes it easier to cut, but also allows the flavors to settle.
Nutritional Facts
Approximate values per serving (based on 8 servings):
Calories.........................................450 kcal
Total Fat.........................................22g
-Saturated.....................................10g
Carbohydrate................................40g
-Sugars..........................................5g
Proteins.........................................28g
Fiber...............................................3g
Cholesterol....................................75mg
Sodium...........................................600mg
Note: Nutritional values are estimates and may vary depending on specific ingredients used and serving sizes.
