How to make Traditional Italian Lasagna

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Italian lasagna recipe

Prep Time 25 minutes
Cook Time 60 minutes
Passive Time 30 minutes
Servings
people
Ingredients

For the bechamel sauce

  • 4 tablespoons Butter
  • 1 litre Milk
  • 4 tablespoons Wheat flour
  • 1 teaspoon Salt
  • 1 teaspoon Nutmeg

Ingredientes para una lasaña

  • 1 kg Ground meat fat-free
  • 1 kg italian passata italian (crushed tomato)
  • 200 grams Onion chooped in small piece
  • 200 grams Carrot
  • 4 tablespoons Olive oil
Others ingredients
  • 10 sheets of Pasta for lasagna
  • 200 grams Grated parmesan cheese
Prep Time 25 minutes
Cook Time 60 minutes
Passive Time 30 minutes
Servings
people
Ingredients

For the bechamel sauce

  • 4 tablespoons Butter
  • 1 litre Milk
  • 4 tablespoons Wheat flour
  • 1 teaspoon Salt
  • 1 teaspoon Nutmeg

Ingredientes para una lasaña

  • 1 kg Ground meat fat-free
  • 1 kg italian passata italian (crushed tomato)
  • 200 grams Onion chooped in small piece
  • 200 grams Carrot
  • 4 tablespoons Olive oil
Others ingredients
  • 10 sheets of Pasta for lasagna
  • 200 grams Grated parmesan cheese
Instructions
Prepare the bechamel:
  1. Melt the butter, add the flour, stir well and add the boiling milk, to which you have added a pinch of salt and nutmeg.
  2. Bring to a boil and set aside.
For the ragu sauce
  1. Fry the chopped vegetables in oil, then add the meat and brown it forever, hitting the meat with a wooden spoon so that they do not form lumps.
  2. At this point, mix with the wine, which must evaporate.
  3. Cook for about 15 minutes, then add tomato and bay leaf, turn well, add salt and pepper, close with lid and lower heat.
  4. Bring to a simmer for about 45 minutes, then turn off the gas and let it cool slightly before using.
To make lasagna
  1. Grease a baking dish and make lasagna, put a little béchamel sauce at the bottom of the pan and alternate layers of dry pasta, béchamel, Ragù and Parmigiano Reggiano.
  2. The last layer will consist of Ragù, bechamel sauce, grated Parmesan cheese and a few flakes of butter.
  3. Bake at 180° C for 20 minutes. Let stand 30 minutes out of the oven before serving.