Recipe of the Week: Classic Italian Lasagna

Layers of deliciousness that transport you straight to an Italian kitchen.

Lasagna, a quintessential Italian dish, has been warming hearts and bellies since it first became popular in the region of Emilia-Romagna. It consists of layers of flat pasta sheets, rich meat sauce, creamy béchamel, and a generous helping of cheese. This dish became renowned worldwide for its comforting and filling nature, often served at family gatherings and special occasions, making it a beloved staple in homes everywhere.

🛒 Ingredients

For the meat sauce

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 500g ground beef
• 1 can (400g) crushed tomatoes
• 2 tablespoons tomato paste
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil

For the béchamel sauce

• 50g unsalted butter
• 50g all-purpose flour
• 500ml milk
• Salt and nutmeg to taste

For the lasagna

• 9-12 lasagna sheets
• 200g mozzarella cheese, grated
• 50g Parmesan cheese, grated

Step-by-Step Instructions

Step 1: Prepare the meat sauce

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened and golden, about 5 minutes. Stir in the minced garlic and cook for another minute.

Step 2: Cook the meat

Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned all over, about 6-8 minutes. Drain any excess fat.

Step 3: Simmer the sauce

Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let it simmer uncovered for 20 minutes, stirring occasionally until the sauce thickens.

Step 4: Make the béchamel sauce

In a separate saucepan, melt butter over medium heat. Add the flour, whisking continuously until you have a smooth paste. Gradually whisk in the milk, allowing the sauce to thicken, around 10 minutes. Add salt and a pinch of nutmeg.

Step 5: Assemble the lasagna

Preheat the oven to 180°C (350°F). Spread a thin layer of meat sauce on the bottom of a 9×13 inch baking dish. Place a layer of lasagna sheets over the sauce. Spread half of the remaining meat sauce over the lasagna sheets, then half of the béchamel sauce. Sprinkle a third of the grated mozzarella over the top. Repeat these layers, finishing with a layer of béchamel and a generous topping of mozzarella and Parmesan cheese.

Step 6: Bake the lasagna

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 15 minutes until the top is bubbly and golden brown.

Step 7: Let it rest

Remove the lasagna from the oven and let it rest for at least 10 minutes before slicing. This will help the layers set and make serving easier.