Lasagna
One of the most loved foods in the world! This is a lasagna made the traditional Italian way, with a slow-cooked ragu and a bechamel sauce (Besciamella). Theres no ricotta - thats the American-Italian version. Though it requires patience to make, it is worth every minute. The ragu bolognese is melt-in-your-mouth tender and the sauce is rich and thick. The cheese sauce is to die for. And when its layered up in the lasagna, it is a thing of beauty. Every bite is utterly divine! Makes 8 giant or 10 normal servings.
One of the most loved foods in the world! This is a lasagna made the traditional Italian way, with a slow-cooked ragu and a bechamel sauce (Besciamella). Theres no ricotta - thats the American-Italian version. Though it requires patience to make, it is worth every minute. The ragu bolognese is melt-in-your-mouth tender and the sauce is rich and thick. The cheese sauce is to die for. And when its layered up in the lasagna, it is a thing of beauty. Every bite is utterly divine! Makes 8 giant or 10 normal servings.
- salt and pepper
- 1 tbsp olive oil
- 2 tsp worcestershire sauce
- 1/2 tsp salt and black pepper
- 2 cloves ( minced)
- 1 onion ( finely chopped (white, yellow or brown))
- 1 medium carrot ( finely diced)
- 1 stick of celery ( finely diced)
- 1 kg / 2 lb beef mince ((ground beef) (note 1))
- 800 g / 28 oz crushed tomato
- 3 tbsp / 1/4 cup tomato paste
- 1 cup red wine ( bold not light (note 2))
- 3 beef bouillon cubes ( crumbled)
- 2 leaves ( dried or fresh)
- 1/2 tsp each dried thyme and oregano
- 1 - 2 tsp sugar ((if needed - note 3))
- 60 g / 4 tbsp butter
- 1/2 cup/ 75g flour
- 1 quart / 4 cups milk (i use low fat)
- 220 cups shredded cheese ((colby gruyere, cheddar, monterey jack, or 1 cup shredded parmesan) (no
- pinch of freshly ground nutmeg
- 350 oz fresh lasagna sheets ((or 250g/8oz dried) (note
- 1 1/2 cups / 150g shredded mozzarella cheese
- finely chopped basil or parsley ( for garnish (optional))
- Carbohydrate 0.220546666666667 g
- Cholesterol 0 mg
- Fat 0.337500000144734 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.0466020000199849 g
- Serving Size 1 1 Serving (1181g)
- Sodium 251.02947385861 mg
- Sugar 0.220546666666667 g
- Trans Fat 0.00913950000391943 g
- Calories 4 calories
Step-by-step
- Heat oil in a large heavy based pot over medium heat. Add garlic, onion, celery and carrots. Cook for 10 minutes until softened and sweet - they should not brown (if they do, turn heat down).
- Add beef, turn heat up and cook the beef, breaking it up as you go.
- Once the beef has all turned brown, add the remaining Ragu ingredients EXCEPT the sugar.
- Stir then adjust the heat so it is bubbling very gently. Place the lid on and cook for 2.5 hours, stirring every now and then, then remove the lid and simmer for 30 minutes.
- The ragu is ready when the meat is really tender and the sauce has thickened and is rich - see video for consistency (Note 6). Adjust salt and pepper to taste, and add sugar if required (Note 3)
- Warm milk up in a saucepan (optional - just makes sauce thicken faster).
- In a large saucepan, melt butter over medium low heat. Add flour and mix constantly for 1 minute.
- Pour about 1 cup of the milk in, mixing as you go to incorporate into the flour mixture. Once mostly lump free, add remaining milk. Use a whisk if needed to make it lump free.
- Turn heat up to medium high. Stir occasionally at first then regularly after a few minutes until sauce thickens - about 5 - 8 minutes. It should coat the back of the wooden spoon.
- Remove from heat, add cheese, nutmeg, salt and pepper. Mix until the cheese is melted. The Sauce should be thick but still easily pourable - the consistency of heavy cream (you need to be able to drizzle it over the Ragu when layering - see video). If it's too thick, add a splash of water or milk.
- Preheat oven to 180C/350F.
- Use a 33 x 22 x 7 cm / 13 x 9 x 2.5" baking dish.
- Smear a bit of Ragu on the base, then cover with lasagna sheets. Tear sheets to fit.
- Spread over 2 1/2 cups of Ragu (enough to cover sheets), then drizzle over 1 cup of Cheese Sauce.
- Top with lasagna sheets (Note 7). Spread with another 2 1/2 cups of Ragu, then 1 cup of Cheese Sauce. Top with lasagna sheets then repeat 1 more time.
- Top with a 4th layer of lasagna sheets, then pour over the remaining Cheese Sauce.
- Sprinkle with Mozzarella, then bake for 25 minutes or until golden and bubbling.
- Stand for 5 to 10 minutes before cutting and serving, garnished with basil or parsley if desired.
A Taste of Italy: My Lasagna Journey
As a busy professional, finding time to cook elaborate meals can often feel like a luxury. But sometimes, the desire for comfort food, for something truly delicious and satisfying, overrides the constraints of a packed schedule. This is where my love for lasagna comes in. It's a dish that, while seemingly complex, offers a surprising sense of accomplishment and the reward of a truly unforgettable meal.
My lasagna recipe isn't just about following instructions; it's a journey. It's about the rich aroma of simmering ragu filling my apartment, the comforting warmth of the oven, and the sheer joy of sharing this culinary masterpiece with loved ones. The process itself is therapeutic, a welcome escape from the daily grind. Chopping vegetables, patiently stirring the ragu, and layering the ingredients feels meditative. It’s a way to connect with myself and the Italian culinary heritage I adore.
The heart of any good lasagna lies in its ragu. I meticulously select ingredients—high-quality beef mince, robust red wine, and fragrant herbs—to create a sauce that is both deeply flavorful and incredibly tender. It’s not just about throwing ingredients together; it’s about creating a harmonious blend of tastes and textures. The slow simmering process allows the flavors to meld and deepen, resulting in a sauce that is truly melt-in-your-mouth delicious. I've experimented with different variations, tweaking the recipe over time to achieve the perfect balance of sweet and savory. My secret? A dash of sugar, just enough to balance the acidity of the tomatoes and enhance the depth of the ragu. This unexpected element is what sets my lasagna apart.
The bechamel sauce is another essential component. This creamy, luscious sauce complements the rich ragu perfectly. I prefer a lighter version, using low-fat milk, but maintaining the velvety texture that’s so crucial to a truly exceptional lasagna. The art of making a smooth, lump-free bechamel sauce takes practice, but the result is worth the effort. I carefully melt the butter, whisking constantly to ensure the flour doesn't clump, then gradually adding the milk, ensuring it's thoroughly incorporated before adding the cheese. This is a culinary dance of patience, accuracy, and dedication.
Layering the lasagna is an act of culinary artistry. The careful arrangement of pasta sheets, ragu, and bechamel sauce, creating a visual feast as well as a culinary one, is pure joy. I use fresh lasagna sheets when possible; they offer a more delicate texture and absorb the flavors of the sauces beautifully. However, good quality dried sheets work equally well, though preparation might differ slightly. Each layer is a testament to the process, a building block contributing to the final masterpiece.
The final step, baking, is where the magic truly happens. As the lasagna bakes, the aromas intensify, filling the kitchen with a captivating fragrance that promises a truly special meal. The bubbling cheese, the golden-brown edges—it's a visual symphony. The waiting period while it cools, though challenging, is essential for a perfect slice.
My lasagna is more than just a dish; it's a story, a reflection of my passion for cooking and my love for sharing delicious food with the people I care about. It's a journey that begins with carefully selecting the freshest ingredients and ends with the satisfying sight of a perfectly baked lasagna. And every bite of this culinary masterpiece is a celebration of simple ingredients, transformed into something extraordinary.
It's a testament to the power of slow cooking, patient layering, and the simple joy of sharing a delicious meal. This lasagna recipe is a labour of love, reflecting a desire to create something truly exceptional, a dish that’s both delicious and deeply fulfilling.
