Lasagna
I have made lasagna many times using this recipe, especially when I crave something hearty and can organize myself a few hours in advance. I like it because I don't have to reinvent anything, just follow the steps, and the result is always the same: clear layers, balanced taste, well-defined sauces. It's not a quick lasagna, but it's not complicated either. Quick Info Total time: about 1 hour and 15 minutes Preparation time: 25-30 minutes Baking time: 35-40 minutes Servings: 6 Difficulty: medium Recipe type: main course, suitable for family lunch or dinner Ingredients 1/2 pack of dry lasagna sheets (approx. 125-150 g) 500 ml Bechamel sauce (you can make it at home or use ready-made) 300 g minced beef or a mix of beef and pork A piece of smoked sausage (approx. 70-100 g) 1 large onion 2 cloves of garlic 1 teaspoon sweet paprika 1 small glass of dry white wine (approx. 100 ml) 1 tablespoon vegetable concentrate 250 ml tomato juice or diluted tomato paste with boiling water Olive oil Salt and pepper, to taste Dried oregano, to taste 2 bay leaves Fresh basil, a small bunch Grated cheese (approx. 100-150 g, for topping) Grated parmesan (optional, for gratin) Preparation method 1. Start with the Bolognese sauce. Finely chop the onion and crush the garlic. Sauté them in a pot with a little olive oil. When the onion becomes translucent, add the vegetable concentrate, the chopped sausage, and stir for 1-2 minutes. 2. Add the minced meat to the pot. Break the meat apart with a spatula so that there are no large chunks. Stir over medium heat for 2-3 minutes, then pour in the white wine. Cover the pot and let it simmer for 5 minutes. 3. Add the paprika, bay leaves, salt, pepper, and dried oregano. Mix well. Dilute the tomato paste with boiling water or use tomato juice (it doesn’t have to be exact; the important thing is to get a sauce that isn’t too thick). Pour it into the pot. 4. Let the sauce simmer on low heat for another 15-20 minutes, uncovered, stirring occasionally. If it reduces too much, add a little hot water to prevent it from sticking. 5. When the sauce is ready, add the finely chopped fresh basil. Turn off the heat and set aside. 6. Make the Bechamel sauce if you didn’t buy it ready-made: melt 50 g of butter in a small pot, add 50 g of flour, and mix for 1-2 minutes without coloring it, then gradually pour in 450 ml of warm milk, stirring continuously to avoid lumps. Cook on low heat until it thickens slightly. Season with salt at the end. Let it cool covered. 7. Assemble the lasagna. Grease the dish with a little Bechamel (the bottom should be covered). Place the first layer of lasagna sheets, without overlapping them (if necessary, break them to cover the entire surface). 8. Add a layer of Bechamel over the sheets (don’t skimp, so it doesn’t dry out while baking). Then a layer of Bolognese sauce. Continue with another layer of sheets, Bechamel, then again Bolognese. Repeat until you finish the ingredients, with the last layer being sheets covered with Bechamel sauce. 9. Sprinkle grated cheese and parmesan on top. 10. Place the dish in the preheated oven at 180°C, in the middle, for 35-40 minutes. When the lasagna is golden brown on top, cover the dish with aluminum foil and leave it in the oven for another 5 minutes. 11. Remove the dish and let it rest a bit before slicing the portions. Why I make this recipe often You don’t need special ingredients or utensils. The layers come out clearly defined, and the textures don’t mix too much. I can prepare the Bolognese and Bechamel ahead of time, and the assembly goes quickly. I like that it stays compact when sliced and can be reheated without losing its flavor. Tips and variations Tips - If the Bolognese sauce reduces too much, add hot water, not cold. - The Bechamel should be fluid, not too thick, so it can seep between the sheets and prevent the lasagna from being dry. - If you use dry sheets, there’s no need to boil them beforehand if the sauces are liquid enough. - Let the lasagna rest for 10 minutes after baking to slice easily. Substitutions - You can use only beef or a mix of beef and pork, depending on what you have on hand. - If you don’t have smoked sausage, just use minced meat, but the flavor will be simpler. - Store-bought Bechamel is acceptable if you don’t feel like making it at home. Variations - You can add a thin layer of mozzarella between the layers for texture. - If you want a meatless version, replace the Bolognese with sautéed vegetables and tomato sauce. - The parmesan on top can be omitted, but it gives a crispy layer at the end. Serving ideas Lasagna is cut after it has cooled slightly and can be portioned directly from the dish. It goes well with a simple seasonal salad or just a few fresh basil leaves on top. Frequently asked questions 1. Can I prepare lasagna a day in advance? Yes, you can assemble everything the night before, keep it covered in the fridge, and then bake it the next day. 2. If I use fresh lasagna sheets, do I change anything in the recipe? With fresh sheets, the baking time may decrease by 5-10 minutes. The sauces should be just as fluid to cook the sheets well. 3. How do I know if the lasagna is baked? It’s usually done when it’s golden brown on top and the sauces are bubbling at the edges. You can check by poking it with a knife – if the sheets are soft, it’s baked. 4. What type of meat works best? The beef-pork mix comes out juicier, but just beef is fine too. 5. If I don’t have vegetable concentrate, what can I use? You can skip it or use half a soup cube or a little extra salt. Nutritional values Approximately, per serving of lasagna (out of 6 servings): about 400-450 kcal, 25-28 g protein, 18-20 g fat, 35-40 g carbohydrates. Calories may vary depending on the type of meat and the amount of cheese used. It doesn’t contain much sugar. It’s filling easily, quite dense per serving. Storage and reheating Lasagna can be stored in the fridge, covered, for up to 3 days. It reheats well in the oven (covered with aluminum foil, to prevent drying out) or in the microwave. I haven’t tried freezing it, but usually, it doesn’t affect the taste if frozen after completely cooling and consumed within a month.
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
