Lasagna is one of the most famous Italian dishes that captivates with its rich flavor and aroma. At the heart of lasagna are several layers of pasta generously smeared with sauce and filling, giving the dish its unique layering and textural depth.
This recipe combines two key ingredients: a flavorful meat bolognese sauce and a delicate, creamy béchamel sauce, which together create the perfect balance of flavors and textures.
Bolognese: a rich meat sauce
Bolognese sauce is the heart of lasagna. Based on ground beef, fresh tomatoes, onions and carrots, it is cooked over low heat for a long time, allowing all the ingredients to combine and bring out their flavors.
An important feature of the sauce is the addition of red wine, which gives it richness and special depth. The sauce turns out thick, with a rich flavor that goes perfectly with pasta.
Béchamel: delicate and creamy texture
Béchamel sauce gives lasagna a soft and creamy flavor. This classic white sauce is made with milk, flour and butter, creating a velvety consistency that soaks up the layers of pasta.
Béchamel perfectly softens the texture of the dish and brings all the ingredients together, making the lasagna even more rich. Adding cheese, especially parmesan, to the sauce will enhance its flavor and create a beautiful crust when baked.
Preparation steps
To achieve the perfect flavor, use fresh ingredients and take your time with the cooking process
Preparing the bolognese sauce
Heat the olive oil in a frying pan and fry the finely chopped onion, carrots and celery until soft. Add the ground beef, fry until golden, then pour in the wine and tomatoes and braise on a low heat for about an hour.
Making the béchamel sauce
In a saucepan, melt the butter and add the flour, stirring to ensure there are no lumps. Gradually pour in the warm milk, continuing to stir until the sauce thickens to the consistency of cream.
Preparing the lasagne
Boil the lasagna sheets in salted water until half-cooked. Rinse them with cold water and lay them out on a towel to dry before assembling the dish.
Assemble the lasagna layers
Place a layer of bolognese in the baking dish, then cover with lasagna sheets, add a layer of béchamel sauce and sprinkle with grated cheese. Repeat the layers until you run out of ingredients, finishing with the cheese.
Baking the dish
Cover the lasagna with foil and place in a preheated oven at 180°C. Bake for 30 minutes, then remove the foil and leave the dish in the oven for another 10 minutes to allow the cheese to brown nicely.
Serving the lasagne
Allow the lasagna to cool slightly before serving to make it easier to cut into portions. Serve hot, with a crispy cheese crust on top.
Ingredients in harmony
Each ingredient in lasagna plays a role in creating a harmonious blend of textures and flavors.
Thin layers of pasta soak up the meat sauce and béchamel cream, making the dish juicy and tender.
Tomatoes add a slight sourness, and cheese, melting, forms an appetizing crust, completing the flavor picture.
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