Classic Lasagne
Homemade lasagne is a perfect choice for a hearty and comforting meal with your family. Learn how to make a lasagne as it brings a sense of warmth around the dinner table.
Preparation time: 20 minutes
Cook time: 2hrs and 5 minutes
Serves: 6
Ingredients:
- 1 carrot
- 2 onions
- 1 celery stick
- 70g cubetti pancetta
- 2 crushed garlic cloves
- olive oil
- 250g minced beef
- 250g minced pork
- 250ml white wine
- 1 bay leaf
- 1 tbsp tomato puree
- 800g tins tomatoes, chopped
- 100ml milk
- 1 bunch basil
- 6-9 sheets of lasagne
- 1 ball of mozzarella
- 50g grated parmesan
Bechamel Sauce:
- nutmeg
- 1 bayleaf
- 100g butter
- 80g flour
- 850ml milk
Method:
Step 1: Heat a small amount of olive oil in a large pan and gently cook the carrot, celery, onions, and pancetta for about 10 minutes, until the onions are soft and the pancetta fat has rendered. Stir in the garlic, then transfer the mixture to a plate, leaving as much fat in the pan as possible.
Step 2: Place the pan back on the heat and add the beef mince. Stir and cook until browned, then transfer it to the plate, leaving the fat behind. Next, brown the pork mince in the same way. Return the beef and vegetables to the pan, pour in the white wine, and add the bay leaf. Let it bubble, then mix in the tomato purée. Add the tomatoes, season well, and bring to a simmer. Cover and cook for 45 minutes, adding the milk after 35 minutes and removing the lid. If the sauce is too thin, let it bubble until it thickens slightly. Season and remove the bay leaf.
Step 3: To prepare the béchamel sauce, melt the butter in a medium pan and stir in the flour, cooking for 3 minutes. Gradually add the milk over low heat, stirring continuously until the mixture reaches a simmer. Continue to stir and cook until the béchamel thickens. Then, cook on low heat for an additional 5 minutes, adding the bay leaf and stirring occasionally. Season with salt, pepper, and nutmeg, then remove the bay leaf before serving.
Step 4: Mix the basil into the meat sauce. Preheat the oven to 180°C (160°C for fan ovens) or gas mark 4.
Step 5: Spread a thin layer of béchamel sauce on the bottom of a large ovenproof dish, followed by a couple of spoonfuls of meat sauce. Lay down a layer of lasagne sheets, then another layer of béchamel, followed by meat sauce and another layer of lasagne sheets. Repeat this process, ending with the remaining meat sauce and pasta. Pour the rest of the béchamel over the top, and sprinkle with mozzarella and parmesan. Bake for 40 minutes, or until the pasta is fully cooked. Let it sit for 10 minutes before serving.
This recipe is from Olive Magazine Recipes.
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