Lasagna

Lasagna – a classic delight that combines layers of flavors and textures that will enchant your senses! Although I admit that at first glance, it wasn't one of my favorite dishes, I discovered that when you have lasagna sheets from Italy at your disposal, it's impossible to resist the temptation to turn them into a culinary masterpiece. So, let's embark together on a gastronomic journey and prepare a delicious lasagna with a rich meat sauce and creamy béchamel sauce, perfect for sharing with loved ones.

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Servings: 6-8 servings

Ingredients

For the meat sauce:
- 1 medium carrot
- 1 large onion
- ¼ small celery
- 100 g bacon (or pancetta for a more intense flavor)
- 600 g minced meat (a mix of beef and pork for a balanced taste)
- 400 g canned peeled tomatoes (a small can)
- 3 tablespoons butter
- Beef broth (about 200 ml)
- Salt, pepper, basil to taste

For the béchamel sauce:
- 50 g butter
- 50 g flour
- 500 ml milk (preferably whole for better creaminess)
- Salt
- Nutmeg (a pinch for a subtle aroma)

In addition:
- Lasagna sheets (about 300 g from a 500 g package)
- Grated Parmesan or cheese (for a generous topping layer)

Preparation

Step 1: Preparing the meat sauce
1. Start by finely chopping the onion, carrot, and celery. These aromatic vegetables will form the base of our sauce.
2. In a large skillet, melt 3 tablespoons of butter over medium heat. When the butter has melted, add the chopped vegetables and sauté for about 5-7 minutes until they are soft and slightly golden.
3. Add the diced bacon and continue to sauté for 2-3 minutes until it starts to become crispy and releases its delicious aroma.
4. Now it’s time to add the minced meat. Use a spatula to break it up and mix it with the vegetables. Cook until the meat changes color, about 5-6 minutes.
5. Pour the beef broth over the mixture and let it simmer on low heat until the liquid evaporates completely. This is when the sauce becomes rich and concentrated.
6. Add the canned peeled tomatoes along with their juice, and season with salt, pepper, and basil. If you find the sauce is not juicy enough, feel free to add a bit more beef broth or water. Let the sauce simmer on low heat for another 20 minutes, stirring occasionally.

Step 2: Preparing the béchamel sauce
1. In a double-bottomed pot (to avoid burning), melt 50 g of butter over medium heat.
2. Once the butter is completely melted, add the flour and whisk vigorously, allowing it to brown slightly for 1-2 minutes.
3. Start adding the milk gradually, whisking continuously to prevent lumps from forming. Keep stirring until the sauce thickens and achieves a creamy texture. This process can take between 5-8 minutes.
4. Season the sauce with salt and a pinch of nutmeg, which will add a pleasant aromatic note.

Step 3: Assembling the lasagna
1. Preheat the oven to 180 degrees Celsius.
2. In a baking dish approximately 25x30 cm, place a thin layer of meat sauce at the bottom.
3. Cover with a layer of lasagna sheets, followed by a layer of béchamel sauce and then another layer of meat sauce. Continue alternating layers in the order: meat sauce, lasagna sheets, béchamel sauce, until you have used all the ingredients. Make sure the last layer is béchamel sauce, generously sprinkled with grated Parmesan.
4. Cover the dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes, then remove the foil and let the lasagna bake for another 10-15 minutes until it becomes golden and bubbly.

Step 4: Serving
Once the lasagna is ready, let it cool for 10 minutes before cutting. This will help the layers settle and make serving easier. Serve the lasagna hot, alongside a fresh salad or a mix of grilled vegetables to balance the richness of the dish.

Tips and useful advice
- Make sure the meat sauce is juicy enough, as the lasagna sheets absorb liquid during baking.
- The béchamel sauce should not be too thick; a liquid texture is ideal for spreading evenly.
- You can add vegetables like zucchini or spinach between the layers of lasagna for a healthier version.
- If you want a more intense flavor, you can add fresh or dried herbs like oregano or sage to the meat sauce.

Nutritional benefits
Lasagna is a complete meal, rich in protein due to the meat and cheese, while tomatoes provide a good supply of lycopene, a beneficial antioxidant for health. Additionally, the vegetables in the sauce contribute to fiber and vitamin intake.

Frequently asked questions
1. Can I use whole wheat lasagna sheets?
Yes, you can use whole wheat sheets for a healthier version of the dish. Cooking may take a little longer, so check the instructions on the package.

2. Can I prepare lasagna in advance?
Absolutely! You can assemble the lasagna a day ahead and keep it in the fridge. When you're ready to bake it, just remember to let it come to room temperature before placing it in the oven.

3. What other recipes can I try with béchamel sauce?
Béchamel sauce is versatile and can be used in dishes like moussaka, vegetable gratins, or even in making cheese pies.

I hope this lasagna recipe inspires you to experiment in the kitchen! Every bite will transport you to a world of delicious flavors and aromas. Enjoy your meal!