Lasagna

Introduction:

Lasagna is a beloved Italian comfort food that combines layers of pasta sheets with a hearty meat sauce, creamy béchamel, and plenty of melted cheese. It’s a dish that’s perfect for family gatherings or special occasions, offering rich, layered flavors in every bite. While the preparation can take some time, the result is a delicious, filling meal that’s worth the effort. This traditional recipe uses a flavorful combination of beef and pork for the meat sauce, paired with a silky béchamel and freshly grated parmesan and mozzarella cheeses.

Ingredients:

For the meat sauce:

• 500g ground beef
• 250g ground pork
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 large carrot, finely diced
• 1 celery stalk, finely diced
• 800g canned crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• ¼ cup red wine (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil

For the béchamel sauce:

• 50g butter
• 50g all-purpose flour
• 500ml milk (warm)
• Pinch of nutmeg
• Salt and pepper to taste

For assembly:

• 12-14 lasagna sheets (pre-cooked or fresh)
• 250g mozzarella cheese, shredded
• 100g parmesan cheese, grated
• 1 tablespoon olive oil (for greasing the baking dish)

Instructions:

1. Prepare the meat sauce:
   • Heat olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery, and sauté for 5-7 minutes until softened.
   • Add the garlic and cook for another 1-2 minutes. Then, add the ground beef and pork, cooking until browned and breaking it up with a spoon.
   • Stir in the tomato paste, crushed tomatoes, red wine (if using), oregano, basil, and bay leaf. Season with salt and pepper.
   • Let the sauce simmer on low heat for 30-40 minutes, stirring occasionally. Remove the bay leaf and set aside.
2. Prepare the béchamel sauce:
   • In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 2-3 minutes to cook the flour.
   • Gradually add the warm milk, whisking constantly to avoid lumps. Continue cooking until the sauce thickens, about 5-7 minutes.
   • Season with salt, pepper, and a pinch of nutmeg. Remove from heat and set aside.
3. Assemble the lasagna:
   • Preheat the oven to 180°C (350°F). Grease a large baking dish with olive oil.
   • Spread a thin layer of the meat sauce on the bottom of the dish, then place a layer of lasagna sheets on top.
   • Add a layer of meat sauce, followed by a layer of béchamel sauce. Sprinkle a portion of the shredded mozzarella and grated parmesan.
   • Repeat the layers, finishing with a layer of béchamel sauce and a generous sprinkle of cheese on top.
   • Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbling.
4. Serve:
   • Let the lasagna rest for 10 minutes before slicing and serving. This helps the layers set and makes it easier to serve.

Health Notes:

• Lasagna is a rich and indulgent dish that can be high in calories, fat, and sodium. To lighten the dish, you can use leaner ground meats, reduce the amount of cheese, or opt for whole wheat pasta sheets for extra fiber. Pairing lasagna with a fresh salad or steamed vegetables can balance the meal and add more nutritional value.

Serving Suggestions:

• Serve lasagna with a side of garlic bread and a green salad dressed with balsamic vinaigrette. A glass of red wine, like Chianti, complements the dish perfectly.
• For an extra touch, sprinkle fresh basil or parsley on top before serving.

Tips:

• Perfecting the béchamel: Whisk continuously to prevent lumps and ensure a smooth, creamy sauce. Adding warm milk gradually helps achieve the perfect consistency.
• Make ahead: Lasagna can be assembled a day in advance and refrigerated. Simply bake it when ready to serve.
• Freezing: Lasagna freezes well. Prepare and assemble it in a freezer-safe dish, but don’t bake it. When ready to eat, thaw it overnight and bake according to the instructions.