Lasagne - hotelandfoodlover

Lasagna

This classic lasagna, made with love, combines a delicious Bolognese sauce and a creamy béchamel into an unmatched delight – perfect for a cozy evening with family or as a treat that tastes just as good the next day. With these simple steps and a bit of patience while simmering, your lasagna will become the highlight of any table!

No reviews yet

Print Recipe Pin Recipe

Prep Time 25

Cook Time 3 45

Total Time 4 10

Course Dinner, Lunch

Cuisine Italian

Servings

Calories 3194 kcal

Ingredients

Ingredients for the Bolognese Sauce:
500-600 g mixed ground meat
80 g pancetta (Italian bacon)
1 stalk of celery
2-3 carrots
2 medium-sized onions
2 gloves of garlic
2-3 tablespoons tomato paste
800 g diced tomatoes (canned or fresh)
1 bay leaf
1 tsp dried oregano
150 ml beef stock
400 ml dry red wine
Olive oil
Salt
Black pepper
A pinch of sugar
Ingredients for the Béchamel Sauce:
500 ml Milk
1 small onion
2 bay leaves
50 g butter
40 g Flour
Salt
Pepper
Nutmeg
Ingredients for Layering the Lasagna:
Bolognese sauce (see recipe)
Béchamel sauce (see recipe)
400-500 g Approximately 15 lasagna sheets (depending on the size of the dish)
100 g Parmesan cheese, freshly grated
Olive oil

Instructions

Preparation of the Bolognese:
Prepare the vegetables:
Peel and finely dice the onions, carrots, and celery.
Peel and finely chop the garlic.
De-string the celery by starting at one end of the stalk and carefully pulling off the strings with a knife.
Then finely dice the celery.
Cook the pancetta:
Render the pancetta in a large pan over medium heat until it releases its fat.
Add the vegetables:
Add the prepared onions, carrots, celery, and garlic to the pan.
Add enough olive oil to cover the bottom of the pan.
Sauté the vegetables, stirring occasionally, until they are golden brown and fragrant.
Add the ground meat:
Add the ground meat to the pan and increase the heat.
Sauté the meat until it is browned and forms fond.
Stir in the tomato paste:
Add the tomato paste to the meat and vegetables and cook briefly until it releases its aroma
Add the red wine:
Pour the dry red wine into the pan and let it reduce until most of the alcohol has evaporated.
Add the tomatoes and stock:
Add the diced tomatoes and beef stock to the pan and bring everything to a boil.
Add the spices:
Add the bay leaf and dried oregano to the sauce.
Season with salt, pepper, and a pinch of sugar.
Simmer:
Cover the sauce and let it simmer on low heat for about 2 1/2 hours, stirring occasionally.
Then remove the lid and let the sauce simmer for another 30-40 minutes without the lid, until it reaches the desired consistency.
Preparation of the Béchamel Sauce
Prepare the milk:
Warm the milk in a pot, but do not let it boil.
Peel the onion and add it to the milk along with the bay leaves.
Let the milk steep for 30 minutes to absorb the flavors of the onion and bay leaves.
After 30 minutes, remove the onion and bay leaves from the milk.
Finish the sauce:
In another pot, melt the butter over medium heat.
Gradually add the flour to the butter, stirring constantly until a smooth paste (roux) forms.
Gradually add the warmed milk to the roux, stirring constantly.
Cook the sauce for about 12 minutes over medium heat, stirring regularly, until the sauce reaches a creamy consistency.
Season with salt, pepper, and grated nutmeg.
Tip:
The béchamel sauce should be smooth and free of lumps. If lumps form, you can pass the sauce through a fine sieve.
Preheat the oven:
Preheat the oven to 200°C (fan) or 220°C (top/bottom heat).
Prepare the baking dish:
Brush the bottom of the baking dish with olive oil to prevent the lasagna from sticking.
Spread a thin layer of Bolognese sauce on the oiled bottom of the baking dish to ensure the bottom lasagna sheets cook through properly.
Layer the lasagna:
First layer: Place a layer of lasagna sheets over the Bolognese sauce.
Second layer: Spread a generous layer of Bolognese sauce evenly over the lasagna sheets.
Third layer: Spread a layer of béchamel sauce evenly over the Bolognese sauce.
Fourth layer: Place another layer of lasagna sheets on top.
Repeat this process, alternating layers of lasagna sheets, Bolognese sauce, and béchamel sauce.
Final layer: The last layer should be béchamel sauce.
Add Parmesan:
Sprinkle the freshly grated Parmesan cheese evenly over the final layer of béchamel sauce.
Bake the lasagna:
Place the lasagna in the preheated oven and bake for about 30-40 minutes, until the surface is golden brown and the sauce is bubbling.
The baking time may vary depending on your oven. Check the lasagna after the indicated time.
Use a wooden skewer to test if the lasagna sheets are fully cooked.
Serve:
Remove the lasagna from the oven and let it rest for about 10 minutes before slicing, so it holds its shape better.
Bon appétit!