Lasagna, a dish that can be either easy or difficult, is a traditional Italian delicacy. There are no extravagant techniques involved—just follow the steps methodically, and you can easily create a delicious home-style traditional flavour.
A piping hot plate of lasagna brought out from the oven. Slice it through. Pull out a piece slowly, and steam is rising gently. The cheese stretches as you scoop with a fork. The rich Ragu sauce is overflowing, offering a luxurious mouthful that fills you with immense happiness. Besides being a staple in Italian households, lasagna is also the favourite dish of the comic character Garfield the Cat. The sweet meat sauce, layered with pasta, creates an incredibly rich taste and texture.
Making delicious meat sauce (Ragù) isn't difficult; the key lies in the harmonious combination of ingredients. Many online recipes simply mix onions and ground beef, but this can sometimes lack depth. Italians, in fact, add more vegetables to their meat sauce, such as carrots, celery, and fresh tomatoes. This allows the meat sauce to absorb the sweetness of the vegetables, resulting in a particularly flavorful and sweet taste. Typically, Italians simmer their meat sauce for 3 to 4 hours to bring out its full flavor. However, if you're short on time, an hour of simmering still yields a delicious sauce.
Besides the Ragu, another essential sauce in lasagna is Béchamel Sauce. Making this creamy white sauce is quite simple: mix butter and flour (which we call it a roux), then add milk. Cook over low heat, stirring constantly until the sauce thickens to the desired consistency, then remove from heat. Béchamel not only adds moisture to lasagna but also imparts a creamy richness that significantly enhances its flavour profile.
Next is the lasagna sheets. For convenience, dry lasagna sheets are readily available and require no preparation other than layering them with the meat sauce. For those looking to elevate their lasagna, making fresh lasagna sheets is an option. This involves using just flour and eggs, though it does require more effort and time.
Lasagna is definitely a sinful delight, yet it also serves as an immensely comforting comfort food. Occasionally preparing a large tray, as soon as it hits the table, it feels like dropping a bombshell—everyone at the table is immediately captivated, followed by waves of praises. As a chef, witnessing the satisfaction of diners is the greatest achievement.
My video is prepared and available here. If you like reading, scroll down for more detailed text recipes and methods.
Ingredients - serve 4-6 (6x19x22cm baking pan)
Bolognese sauce:
Minced beef | 600g |
|---|---|
onion | 1 bulb |
carrot | ½ stick |
Celery | 1 petal |
Thyme | 2 sprigs |
Parsley | 2 sprigs |
Salt | 1 tsp |
Ground Black pepper | 1 tsp |
Red wine | 150 ml |
Tomato sauce | 500g |
Water | 100 ml |
Bechamel Sauce:
butter | 40g |
|---|---|
Flour | 40g |
milk | 600 ml |
Ground Nutmeg | 1 pinch |
others:
Lasagna Sheets | 12 pieces |
|---|---|
Mozzarella cheese | 200 g |
Parmesan cheese | 100 g |
Steps
1.
Chop onion, carrot, and celery into small pieces. Chop parsley.
2.
Make the Ragu first: Heat a pan over medium heat, add a little oil, add onions, carrots, and celery and fry until soft. Then add the minced beef and fry until the water is dried up.
3.
Add thyme, parsley, salt and black pepper and stir-fry until combined.
4.
Add red wine and mix well. Then add tomato sauce and water and mix well. Bring to a boil, then reduce heat and simmer for 1 hour.
5.
Cook the Bechamel sauce: Add butter to a pot over medium-low heat and melt the butter. Then add flour and whisk until it bubbles (This is a Roux).
6.
Add milk to the Roux and mix until fully combined .
7.
Once fully blended, add in nutmeg and whisk slowly until thick. Set aside.
8.
Preheat oven to 180°C.
9.
Assembly: Take a baking dish, first apply a layer of Bechamel sauce, then put Lasagna sheet on top, then apply another layer of Bechamel sauce, then a layer of Ragu, and then sprinkle Parmesan cheese and mozzarella cheese on top. Then repeat: Lasagna sheet → Bechamel sauce → Ragu → cheese, a total of four layers, the last layer of cheese can be thicker.
10.
Insert 6 toothpicks into the lasagna (this will prevent the tin foil from collapsing and sticking to the cheese), then cover with a piece of tin foil and bake in the oven at 180°C for 35 minutes.
11.
Remove the tin foil, increase the oven temperature to 190°C, and bake until the surface is golden brown (about 15 minutes).
12.
After taking out the lasagna, don't rush to cut it. Let it cool for 10 minutes first so that you can cut out a perfect whole piece.
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