Lasagna is a dish belonging to Italian cuisine. It is a baked dish made with thin lasagna sheets, béchamel sauce, and a tomato sauce with minced meat. Lasagna originated in the Emilia-Romagna region of Italy in the 13th century and has since become a beloved dish in many parts of the world.
Lasagna is one of the most popular dishes in Italian cuisine. Alongside pizza, pasta, and risotto, lasagna is among the first dishes that come to mind when Italian cuisine is mentioned. It exemplifies the richness and diversity of Italian gastronomy.
The original Italian lasagna recipe consists of thin lasagna sheets layered with béchamel sauce and Bolognese sauce. Lasagna is usually baked in the oven and topped with grated Parmesan cheese.
Ingredients:
1 package of lasagna sheets (for homemade sheets, prepare a firm pasta dough with 300g flour, 3 eggs, and 1 teaspoon of salt. If you don’t have a pasta machine, I recommend using store-bought sheets for ease.)
For Bolognese Sauce:
500 grams of minced meat
1 onion
2 carrots
1 celery stalk
2 cloves of garlic
2 tablespoons of olive oil
1 tablespoon of tomato paste
4 tomatoes
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of thyme
For Béchamel Sauce:
500ml of milk
50 grams of butter
50 grams of flour
1/4 teaspoon of grated nutmeg
1/4 teaspoon of salt
1/4 teaspoon of black pepper
Topping:
150 grams of Parmesan cheese
Italian-Style Lasagna Recipe:
Dice the onion, carrots, and celery stalk into small cubes.
Heat the olive oil in a pot and sauté the onions.
Once the onions are soft, add the carrots and celery stalks and continue sautéing.
Add the minced meat and sauté until browned.
Add the tomato paste, tomatoes, salt, black pepper, and thyme.
Cover the pot and simmer over low heat for 30-40 minutes.
For the Béchamel sauce:
Melt the butter in a saucepan.
Add the flour and sauté until it loses its raw smell.
Gradually add the milk while stirring constantly. Cook until the sauce thickens.
Season the sauce with salt, black pepper, and nutmeg. (Ensure the Béchamel sauce is neither too thick nor too runny.)
For assembling the lasagna:
Preheat the oven to 180°C (350°F).
Soak the lasagna sheets in warm water for 10-15 seconds and drain the water. (Do not let the lasagna leaves sit for too long, otherwise they may become soft.)
Place a layer of lasagna sheets in a greased baking dish.
Spread Bolognese sauce and Béchamel sauce over the sheets.
Repeat the layering process until all the ingredients are used.
Top with Béchamel sauce and grated Parmesan cheese.
Bake the lasagna in the oven for 30-40 minutes.
Allow the lasagna to rest before serving.
Tips:
Avoid over-soaking the lasagna sheets to prevent them from becoming too soft.
Ensure the Béchamel sauce has a balanced consistency, not too thick or too runny.
Monitor the lasagna’s baking process, and if the cheese browns too quickly, cover the dish with foil.
This recipe forms the foundation of the classic Italian lasagna. You can create your own variation by incorporating different ingredients and spices. For instance, you can add ricotta cheese, mushrooms, bell peppers, or zucchini to your lasagna.
