Lasagna

Delicious lasagna with Ragu and Bechamel sauce

If you are looking for a savory and comforting recipe, look no further! Lasagna is a dish that perfectly combines layers of delicate sheets with rich sauces and well-seasoned meat. This recipe will not only satisfy your taste buds but will also bring a touch of nostalgia to every slice served. Whether you prepare it for a family dinner or a special occasion, lasagna is always a winning choice. Let's get started!

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour 30 minutes
Number of servings: 6-8 servings

Ingredients:

For the Ragu sauce:
- 600-700 g minced beef and pork (an ideal combination for a tender texture)
- 2 large carrots, finely chopped (adds sweetness and vibrant color)
- 1 large onion, chopped (for a rich base flavor)
- 1 small celery, chopped (adds a note of freshness)
- 150 g butter (for a rich flavor)
- 2 tablespoons olive oil (gives a special taste to the sauce)
- 700 ml milk (to enrich the sauce)
- 2 cups of broth or water (for a more intense flavor)
- 400 g canned tomatoes, seeded (or pomodoro)
- Salt, pepper, paprika, ginger, cinnamon, nutmeg (the spices that will turn the Ragu sauce into something special)

For the Bechamel sauce:
- 100 g butter (for a creamy sauce)
- 3 tablespoons flour (to thicken the sauce)
- 600 ml milk (preferably warm)
- A pinch of salt and pepper (to enhance the flavors)

For assembly:
- A package of lasagna sheets (about 250 g)
- 2 packages of parmesan (or a wheel of cheese, according to preferences)
- Butter (to grease the dish and add a touch of flavor)

Step-by-step preparation:

1. Preparing the Ragu sauce:
In a large skillet, add a tablespoon of butter and a bit of olive oil. Heat over medium heat and add the chopped vegetables: carrots, onion, and celery. Sauté for about 10 minutes until they become soft and aromatic.

2. Adding the meat:
In the same pot, add the minced meat. Cook, stirring frequently, until the meat is well browned. Then, add the two cups of broth or water and the canned tomatoes. Let the sauce simmer on low heat for an hour, stirring occasionally.

3. Seasoning the sauce:
After an hour, season the sauce with salt, pepper, a pinch of cinnamon, nutmeg, and ginger. These spices will add depth to the sauce's flavor. After it has reduced a bit, add 100 ml of milk and let it simmer for another 10-15 minutes.

4. Preparing the Bechamel sauce:
In a small pot, melt 100 g of butter over medium heat. Once melted, add the 3 tablespoons of flour, whisking vigorously to prevent lumps from forming. When the mixture turns golden, gradually add the 600 ml of milk, stirring continuously. Continue cooking until the sauce starts to boil and thickens. Season with salt and pepper to taste.

5. Boiling the lasagna sheets:
Boil the lasagna sheets in salted boiling water. They are ready when they rise to the surface. Don’t forget to stir to prevent sticking.

6. Assembling the lasagna:
Choose a deep dish to layer. Grease the bottom of the dish with a bit of butter. Add a layer of Bechamel sauce, followed by a layer of lasagna sheets (usually, 4 sheets fit perfectly in my dish). Continue with a layer of Ragu sauce, then another layer of Bechamel sauce and a little grated parmesan. Repeat the process until all ingredients are used, ensuring the last layer of lasagna sheet is covered with butter, Bechamel sauce, and plenty of parmesan.

7. Baking:
Cover the dish with aluminum foil and place it in a preheated oven at 180°C for 25-30 minutes. After this time, remove the foil and leave it in the oven for another 10-15 minutes to achieve a golden and crispy crust on top.

8. Serving:
The lasagna is ready when it is well set and the sauce is bubbling at the edges. Let it rest for 10 minutes before cutting. You can serve it with a fresh salad or a crusty baguette to complete the meal.

Useful tips:
- You can vary the Ragu sauce by adding mushrooms or olives for a different flavor.
- If you want a vegetarian version, replace the meat with grilled vegetables or tofu.
- Make sure to use quality lasagna sheets for a fine texture.
- Lasagna can be frozen. You can prepare a double portion and divide it for days when you don’t have time to cook.

Nutritional information:
This delicious lasagna offers a balanced combination of proteins and carbohydrates, containing approximately 400-500 calories per serving, depending on the ingredients used and the portion sizes served. It is a hearty meal, full of nutrients, that will provide the energy needed for an active day.

Frequently asked questions:
- Can I use no-boil lasagna sheets? Yes, if you use no-boil lasagna sheets, make sure to add a little more sauce to help them cook in the oven.
- Can I make lasagna a day in advance? Absolutely! You can assemble the lasagna a day in advance, keep it in the fridge, and then bake it before serving.

Lasagna is a versatile and flavorful dish that will bring joy to your table. I hope these tips and details will help you achieve a delicious result, and every serving will be appreciated by your loved ones. Enjoy your meal!