Lasagna

Photo of a lasagna dish.

Description

Immerse yourself in the heartwarming comforts of homemade Italian cuisine with this hearty Beef Lasagna. Layered with rich, meaty marinara, creamy bechamel sauce, and melted parmesan cheese, each bite promises a symphony of flavors and textures that make this dish a timeless classic.

Ingredients

For the ground beef

  • 2-3 tablespoon(s) olive oil
  • 1 onion
  • 1 stick(s) celery
  • 1 carrot
  • 2 clove(s) of garlic
  • 1 tablespoon(s) rosemary
  • 1 tablespoon(s) thyme
  • 500 g ground beef
  • 70 g tomato paste
  • 250 g red wine
  • 1 chicken bouillon cube
  • salt
  • pepper
  • 400 g canned tomatoes
  • 500 g water
  • 1/2 bunch parsley
  • 1/2 bunch basil

To assemble

  • tablespoon(s) olive oil
  • 500 g lasagna
  • 250 g parmesan cheese, grated

To serve

  • pepper
  • 1 teaspoon(s) olive oil
  • thyme
  • basil

Execution

For the ground beef

  1. Place a wok over high heat and add 2-3 tablespoons olive oil.
  2. Coarsely chop the onion, celery, carrot, garlics, and add them to the wok.
  3. Add rosemary, thyme, and sauté.
  4. Add the ground beef and sauté for 3-4 minutes until golden and caramelized.
  5. Then, add the tomato paste and sauté so that it loses its bitter taste. Add the wine and as soon as it evaporates, add the bouillon cube, salt, pepper, the canned tomatoes, water, and mix.
  6. Cover with the lid, lower the heat to medium, and boil for 30 minutes.
  7. Remove from the heat, add the parsley and basil finely chopped, and mix.
  8. Set aside.

For the bechamel

  1. Place a pot over medium heat.
  2. Add the butter and let it melt. Add the flour and mix with a hand whisk until it absorbs the whole butter.
  3. Add the milk in 7-8 batches by constantly stirring with the whisk.
  4. As soon as the bechamel sauce thickens, add the nutmeg, salt, pepper, and mix.
  5. As soon as it comes to a boil, remove from the heat, add the parmesan, and mix.

For the bechamel

  1. Preheat the oven to 180 °C (356 °F) set to fan.
  2. Spread the olive oil onto a 36x28 cm baking pan and then, spread a layer of the lasagna so that the whole bottom is covered.
  3. Spread the 1/3 of the ground beef, the ¼ of the bechamel sauce, the ¼ of the parmesan, and cover with another layer of lasagna.
  4. Follow the same process 2 more times. Spread the remaining ¼ of the bechamel sauce and the remaining cheese.
  5. Cover with parchment paper and aluminum foil, and bake for 30 minutes. Uncover and bake for 20-30 minutes until golden.
  6. Allow 30 minutes for it to cool and serve with pepper, olive oil, thyme, and basil.
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