Description
Hearty layers of rich ricotta, savory meat sauce, and melted mozzarella define this classic Italian lasagna recipe that brings comfort straight from grandmother’s kitchen. Pasta sheets stacked with love promise a delicious journey through traditional Italian culinary warmth you’ll savor with each delightful bite.
Ingredients
Scale
Meat and Base Ingredients:
- 1 kilogram (2 pounds) ground beef
- 1 onion, finely chopped
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 2 garlic cloves, minced
- 800 grams (28 ounces) canned crushed tomatoes
- 1/4 cup tomato paste
- 1 cup dry red wine
- 3 beef bouillon cubes, crumbled
Herbs and Seasonings:
- 2 bay leaves
- 1/2 teaspoon dried thyme & oregano
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 pinch nutmeg
Cheese and Dairy Components:
- 60 grams (4 tablespoons) butter
- 1/2 cup flour
- 4 cups milk
- 2 cups Gruyere or Colby cheese, shredded
- 1 1/2 cups mozzarella, shredded
Additional Components:
- 350 grams (12 ounces) fresh lasagna sheets
- Fresh basil or parsley for garnish
Instructions
- Prepare the robust Ragu Bolognese by gently sautéing finely chopped onions, carrots, celery, and garlic in olive oil over medium heat until vegetables become translucent and aromatic, approximately 10 minutes.
- Introduce ground beef to the vegetable mixture, thoroughly breaking down the meat and cooking until it achieves a rich, uniform brown color.
- Enhance the sauce with crushed tomatoes, tomato paste, red wine, bouillon cubes, aromatic herbs, Worcestershire sauce, and seasoning. Allow the mixture to simmer, initially covered for 1.5 hours, then uncovered for an additional 30 minutes until the sauce reaches a thick, concentrated consistency.
- Craft the creamy béchamel sauce by melting butter and whisking in flour, creating a smooth roux that cooks for one minute to eliminate raw flour taste.
- Gradually incorporate milk into the roux, whisking continuously to prevent lumps, and simmer until the sauce thickens to a luxurious, velvety texture.
- Integrate cheese, nutmeg, salt, and pepper into the béchamel, stirring until the mixture becomes completely smooth and glossy.
- Preheat the oven to 180°C/350°F, preparing a baking dish for layering.
- Construct the lasagna by alternating layers of rich ragu, pasta sheets, and creamy cheese sauce, ensuring even distribution and complete coverage.
- Crown the final layer with remaining cheese sauce and sprinkle shredded mozzarella for a golden, bubbling top.
- Bake for 25 minutes until the surface turns a beautiful golden brown and the edges become crispy.
- Allow the lasagna to rest for 10 minutes, enabling the layers to set and flavors to meld, then garnish with fresh herbs before serving.
Notes
- Use high-quality ground beef with a fat content around 15-20% for maximum flavor and juiciness in the ragu sauce.
- Create depth in the bolognese by letting it simmer slowly, allowing the ingredients to meld together and develop rich, complex tastes.
- Consider making the sauce a day ahead, as flavors intensify when resting overnight in the refrigerator.
- Soak lasagna sheets in warm water for a few minutes before layering to ensure they cook evenly and prevent a dry texture.
- Balance the richness of the meat sauce with a sprinkle of fresh herbs like basil or parsley just before serving to add brightness.
- For a gluten-free version, replace wheat lasagna sheets with zucchini slices or gluten-free pasta alternatives.
- Prep Time: 40 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 497 kcal
- Sugar: 5 g
- Sodium: 610 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg