Lasagna with homemade pasta and béchamel sauce

Lasagna with homemade pasta and béchamel sauce: A culinary indulgence with tradition

Total preparation time: 2 hours
Cooking time: 50 minutes
Number of servings: 6-8

Welcome to the delicious world of lasagna, a dish that has remained a family favorite for generations! This recipe combines the fine texture of homemade pasta with a creamy béchamel sauce and a savory mix of minced meat, vegetables, and spices. Whether served on a special occasion or on an ordinary evening, lasagna is sure to win everyone's hearts.

A brief history of lasagna

Lasagna is a dish rooted in the culinary tradition of many cultures, but it has been particularly popularized in regions with a rich culinary heritage. It has evolved over time, with each cook adding their personal touch. Each layer of lasagna tells a story, and the combination of textures and flavors offers a true feast for the taste buds.

Ingredients

*For the pasta dough:*
- 200 g flour (choose high-quality wheat flour for the best results)
- 2 eggs (ideally, use fresh eggs from free-range hens)
- A pinch of salt

*For the béchamel sauce:*
- 16 g butter (use unsalted butter for better control of seasoning)
- 16 g flour (the flour for the béchamel sauce should be the same as that used for the pasta)
- 250 ml milk (whole milk will give a creamier consistency)

*For the lasagna filling:*
- 400 g minced beef (you can vary with pork or a mix)
- One large onion (fresh onion will give a more intense flavor)
- 2 medium carrots (carrots add natural sweetness)
- 3 slices of bacon (for a smoky flavor)
- 4 tomatoes (fresh ones are even better)
- One tablespoon of tomato paste (for added color and flavor)
- A beef bouillon cube (or your favorite spice mix)
- Salt and pepper to taste
- 150 g cheese (I used cheddar, but mozzarella is also an excellent choice)

Making homemade pasta

1. Start by placing the flour on a clean work surface or in a deep bowl. Make a well in the center of the flour and crack the eggs inside.
2. Sprinkle a pinch of salt over the eggs. Using a fork, beat the eggs, gradually incorporating the flour from around the edges.
3. Once the dough is homogeneous, knead it by hand for 8-10 minutes until it becomes elastic and smooth. This step is essential for achieving pasta with a fine texture.
4. Roll out the dough with a rolling pin or, if you have one, use a pasta machine. Aim for a thickness of about 1-2 mm, similar to the thickness of two playing cards.
5. Cut the dough into rectangles the size of your palm and set them aside for at least 20 minutes to rest.

Making the lasagna filling

1. Finely chop the onion and dice the bacon. Peel the carrots and slice them thinly.
2. In a large skillet, add the onion, bacon, and carrots, seasoning with a pinch of salt and pepper. Sauté over medium heat until the onion becomes translucent.
3. Add the minced meat and cook over low heat, stirring occasionally until the meat changes color.
4. Add the peeled and chopped tomatoes, tomato paste, and the beef bouillon cube. Let it simmer over low heat for 20 minutes, stirring occasionally.

Making the béchamel sauce

1. In a saucepan, melt the butter over low heat. Once fully melted, remove the saucepan from the heat and add the flour, stirring vigorously to avoid lumps.
2. Return the saucepan to the heat and gradually add the milk, continuing to stir. It is important to add the milk gradually to achieve a smooth texture.
3. Once the sauce starts to thicken, season with salt and pepper to taste. Let it cool slightly.

Boiling the lasagna sheets

1. In a large pot, bring salted water to a boil. When the water starts to boil, add the lasagna sheets one by one, being careful not to stick together.
2. Boil the lasagna sheets for 2-3 minutes. If the sheets are longer, it is better to boil them one at a time.
3. After boiling, run the sheets under cold water to stop the cooking process.

Assembling the lasagna

1. Preheat the oven to 180°C (gas mark 4).
2. In a baking dish or ovenproof dish, place a layer of lasagna sheets.
3. Add a layer of meat filling, followed by a layer of béchamel sauce. Sprinkle grated cheese on top.
4. Repeat this process until all ingredients are used, ensuring to finish with a final layer of lasagna sheets topped with béchamel sauce and plenty of cheese.
5. Place the dish in the preheated oven and bake for 45-50 minutes, until a golden and appetizing crust forms on top.

Serving and final tips

1. After removing the lasagna from the oven, let it cool for 10 minutes. This will allow the layers to settle and make it easier to cut.
2. Cut into portions of desired size and serve with a fresh green salad or a side of grilled vegetables.

Possible variations

- You can add layers of vegetables, such as zucchini or spinach, for a vegetarian version.
- Introducing herbs, such as fresh basil or oregano, into the meat mixture will add extra flavor.
- Experiment with different types of cheese, such as mozzarella or ricotta, to change the texture and flavor.

Frequently asked questions

- Can I use store-bought pasta? Yes, but the dish will taste different, and homemade pasta provides a much more pleasant texture.
- How long can lasagna be stored? It can be kept in the refrigerator for 3-4 days or frozen to enjoy later.

Nutritional benefits

Lasagna is an excellent source of protein due to the meat and eggs, and the vegetables add essential vitamins and minerals. Whole grain flour, if chosen, can provide beneficial fiber for digestion.

In conclusion, this recipe for lasagna with homemade pasta and béchamel sauce is not only a delicious choice but also an opportunity to spend quality time in the kitchen. Each step is an opportunity to enjoy cooking and bring joy to loved ones through a classic and savory dish. Enjoy your meal!