Italy · Cereal and Pasta Dishes
Lasagna
Lasagna is baked layers of wide pasta sheets, meat sauce, béchamel and cheese.
Ingredients
- lasagna pasta12-15 sheets
- ground beef500 g
- onion1
- garlic2 cloves
- canned chopped tomatoes800 g
- tomato paste2 tbsp
- dried oregano1 tsp
- dried basil1 tsp
- ricotta500 g
- mozzarella300 g
- parmesan100 g
- eggs2
- butter50 g
- flour50 g
- milk500 ml
- nutmega pinch
- olive oil2 tbsp
- salt1 tsp
- black pepper0.5 tsp
Method
- 1Prepare the meat sauce: heat 2 tbsp olive oil, soften the onion for 5 minutes, add the minced meat and garlic, and fry until browned with no pink left; season with salt and pepper. Add the tomatoes, tomato paste, oregano and basil. Simmer for 30 minutes until thick.
- 2Prepare the béchamel sauce: melt the butter, add the flour and cook for 2-3 minutes. Gradually pour in the milk, stirring constantly. Add the nutmeg and a pinch of salt, and cook until it coats the back of a spoon, about 5 minutes.
- 3In a bowl, mix together the ricotta, eggs and half of the Parmesan cheese. Preheat the oven to 180°C.
- 4Spread a ladle of béchamel over the bottom of a 23×30 cm baking dish. Layer: lasagna sheets, meat sauce, béchamel, a few spoonfuls of the ricotta mixture, a sprinkle of mozzarella. Repeat twice more, finishing with sheets, the last of the béchamel, remaining mozzarella and Parmesan. No-boil sheets go in dry; if yours are regular sheets, parboil them 2 minutes first and lay them flat on a towel.
- 5Bake for 35-40 minutes until golden. Let stand for 10-15 minutes before serving.