Lasagna with ragù sauce and parmesan

Name: Lasagna with ragù sauce and parmesan - Amanda F.
Ingredients: 9 lasagna sheets (recommended Barilla) for a 20x15 cm tray. 1 portion of ragu according to the link provided in the preparation method (for 4 layers of sheets; you can use only 500g of meat). 100g of parmesan (recommended aromatic without garlic; but in absence use plain grated parmesan); I used pecorino romano (cheaper). 2 portions of béchamel sauce (from 600 ml of milk) according to the link provided in the preparation method. A splash of oil.

Pasta/Pizza - Lasagna with ragù sauce and parmesan by Amanda F. - Recipia

Lasagna with ragu sauce and parmesan: a classic, delicious recipe full of flavor Preparation time: 45 minutes Baking time: 35 minutes Total time: 1 hour and 20 minutes Number of servings: 6 Introduction to the world of lasagna Lasagna is a dish that has won the hearts and taste buds of many people around the world. This meal, with origins that date back in time, has evolved over the years, becoming a symbol of conviviality and family meals. The layers of lasagna sheets, filled with ragu meat sauce, béchamel cream, and a sprinkle of parmesan, create an explosion of flavors that makes you always return to this recipe. In this recipe, I will show you how to prepare a delicious lasagna with a rich ragu sauce and a smooth béchamel cream. Although it may seem like a laborious process, with a little organization and some tricks, you will achieve a worthy result. Essential ingredients To prepare a tasty lasagna, I recommend the following ingredients: - 9 lasagna sheets (ideally Barilla) - 1 serving of ragu sauce (the recipe is below) - 100 g parmesan (preferably flavored, without garlic; if unavailable, you can use plain grated parmesan) - 2 servings of béchamel sauce (from 600 ml of milk; detailed recipe below) - A splash of oil for greasing the pan Ragu sauce – the basic preparation The ragu sauce is the heart of your lasagna. Here’s how to prepare it: - 500 g minced meat (beef or a mix of meats) - 1 large onion, finely chopped - 2-3 cloves of garlic, chopped - 1 carrot, grated - 400 g canned tomatoes (or fresh tomatoes, crushed) - 2 tablespoons of tomato paste - 1 glass of red wine (optional) - Salt and pepper, to taste - Olive oil In a deep skillet, heat a little olive oil and add the onion and garlic, sautéing them over medium heat until translucent. Add the grated carrot and continue cooking for a few minutes. Add the minced meat, stirring well until it browns evenly. Usually, the mixture should simmer well, so don’t rush to add the tomatoes. After the meat is well cooked, add the red wine (if you choose to use it) and let it simmer until the alcohol evaporates. Then add the crushed tomatoes and tomato paste, season with salt and pepper, and let the sauce simmer on low heat for about 30-40 minutes. The longer it simmers, the richer it will become in flavors. You can prepare the ragu sauce a day in advance, and the flavors will blend even better if you let it sit. Béchamel sauce – creamy and delicious The béchamel sauce is another essential component of the lasagna. Here’s how to prepare it: - 100 g butter - 2 heaping tablespoons of flour - 600 ml milk - Salt, white pepper, and a pinch of nutmeg (optional) In a saucepan, melt the butter over medium heat. When completely melted, add the flour and mix vigorously for 2-3 minutes until it becomes a paste (roux). Now start adding the milk gradually, stirring continuously to avoid lumps. Continue stirring until the sauce thickens and reaches the desired consistency. Season with salt, white pepper, and a pinch of nutmeg for added flavor. Preparing the lasagna Now that you have prepared the sauces, it’s time to assemble the lasagna. Here are the steps: 1. Preheat the oven to 190°C. 2. Prepare a 20x15 cm baking dish (or a ceramic dish, as I used) by greasing the bottom and sides with a splash of oil. 3. Put a large pot of water and a teaspoon of salt to boil. When the water starts boiling, add a few lasagna sheets (3-4) and let them boil according to the package instructions, but no more than 3 minutes. Even if you use no-boil lasagna sheets, it is advisable to boil them a little to avoid making the béchamel sauce too runny. 4. After boiling, remove the lasagna sheets and place them on a large cotton towel to drain. 5. Start assembling: pour a little béchamel sauce on the bottom of the dish and spread it evenly. Place 1 + 1/2 lasagna sheets side by side, then add 2 small ladles of ragu sauce. Distribute the sauce evenly with the back of a spoon. 6. Add a few tablespoons of béchamel sauce, followed by a generous layer of grated parmesan. Continue alternating the layers (lasagna sheets, ragu sauce, béchamel sauce, parmesan) until you reach the last lasagna sheets. 7. On the last layer, add only béchamel sauce and sprinkle a lot of parmesan on top. Baking the lasagna 1. Cover the dish with aluminum foil and place it in the oven. Let it bake for 35 minutes. 2. After this time, you can remove the foil to allow a golden crust to form. If your oven has a grill function, move the dish to the bottom rack and let it brown for 2-3 minutes. Be careful, as it can brown quickly! 3. Once the lasagna is ready, let it cool for 10-15 minutes before cutting it. This step will help stabilize the layers. Serving and accompaniment suggestions Lasagna is a dish that enjoys popularity, being perfect for family meals or special events. You can serve it with a fresh green salad or a tomato and cucumber salad, which will add a note of freshness. Additionally, a glass of red wine pairs perfectly with the rich flavors of the ragu sauce. Useful tricks for successful recipes - Do not boil the lasagna sheets too long, as they will become too soft and sticky. - Make sure the ragu sauce is well reduced to avoid a watery lasagna. - If you do not use the béchamel sauce immediately, you can add a little milk to restore its optimal consistency. - An interesting variation would be to add vegetables to the ragu sauce, such as mushrooms, zucchini, or spinach, for an extra health boost. Frequently asked questions 1. Can I use no-boil lasagna sheets? Yes, but I recommend boiling them a little for better texture. 2. What is the best meat for ragu sauce? Beef is the most commonly used, but you can combine it with pork for a richer taste. 3. Can I freeze lasagna? Yes, you can freeze lasagna before baking, and when you want to consume it, let it thaw and then bake it directly from the freezer. 4. What are the serving options? You can serve it plain or with a tomato sauce on top. Calories and nutritional benefits A serving of lasagna has approximately 450-500 calories, depending on the ingredients used. It is a good source of protein and carbohydrates, but it also contains fats from the béchamel sauce and parmesan. It is important to consume it in moderation, but it is certainly a delicious choice for special occasions! So, I encourage you to try this lasagna recipe with ragu sauce and parmesan. It is a perfect choice to impress family and friends, and the rich taste and creamy texture will make every meal a true celebration. Enjoy every bite and cherish the moments spent around the table!

Ingredients

9 lasagna sheets (recommended Barilla) for a 20x15 cm tray. 1 portion of ragu according to the link provided in the preparation method (for 4 layers of sheets
you can use only 500g of meat). 100g of parmesan (recommended aromatic without garlic
but in absence use plain grated parmesan)
I used pecorino romano (cheaper). 2 portions of béchamel sauce (from 600 ml of milk) according to the link provided in the preparation method. A splash of oil.

Lasagna with ragù sauce and parmesan

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