How to make Traditional Italian Lasagna

in pastas, Recetas Italianas, slowfood

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Italian lasagna recipe

Prep Time25 mins
Cook Time1 hr
Total Time1 hr 55 mins
Course: Pastas
Cuisine: Italian
Servings: 4 people

Ingredients

For the bechamel sauce

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

Lasagna´s Ingredients

  • 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

   

Preparación

Prepare the bechamel:

  • Melt the butter, add the flour, stir well and add the boiling milk, to which you have added a pinch of salt and nutmeg.
  • Bring to a boil and set aside.

For the ragu sauce

  • 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.
  • At this point, mix with the wine, which must evaporate.
  • Cook for about 15 minutes, then add tomato and bay leaf, turn well, add salt and pepper, close with lid and lower heat.
  • Bring to a simmer for about 45 minutes, then turn off the gas and let it cool slightly before using.

To make lasagna

  • 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.
  • The last layer will consist of Ragù, bechamel sauce, grated Parmesan cheese and a few flakes of butter.
  • Bake at 180° C for 20 minutes. Let stand 30 minutes out of the oven before serving.