Classic Italian Lasagna: A Mediterranean Delight

The best, delicious, original, for the whole family! Classic Italian lasagna is a real hit of Mediterranean cuisine. This dish is very nourishing, aromatic and incredibly tasty. It combines minced meat, vegetable side dish, pasta, and all this under a delicate creamy sauce.
cook time: 2h
Noah Merrick
Classic Italian Lasagna: A Mediterranean Delight

Nutrition Facts (per serving)

201
Calories
13g
Fat
13g
Carbs
7g
Protein

Ingredients (8 portions)

Basic:

Lasagne sheets 8 pc
Hard cheese 200 g

For the bolognese sauce:

Minced meat 500 g
Onion 1 pc
Carrot 1 pc
bell pepper 0.5 pc
Tomatoes 500 g
Olive oil 2 tbsp
Dry spices to taste
Ground black pepper to taste
Salt to taste

For the bechamel sauce:

Milk 800 ml
Butter 80 g
Wheat flour 80 g
Nutmeg to taste
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to make classic Italian lasagna? First, prepare the bolognese sauce. Prepare food for him. It is better to use mixed minced meat — beef and pork, with celery stalks added as vegetables. Instead of tomatoes, I took ready-made pureed pulp. As a seasoning I use herbs from Italian cuisine. If taken individually, take oregano, basil, thyme, rosemary.

Step 2

Step 2
How to make Bolognese sauce? Peel the onion and cut into small cubes.

Step 3

Step 3
Also cut the peeled carrots into cubes.

Step 4

Step 4
And bell pepper.

Step 5

Step 5
Heat a frying pan, pour olive oil into it. Put onion. Fry it until translucent over medium heat.

Step 6

Step 6
Add carrots and peppers to the onions. Fry, stirring, for a few more minutes.

Step 7

Step 7
Add the minced meat to the vegetables and break it up well with a spatula. Fry everything together for about 5 minutes.

Step 8

Step 8
Add salt, pepper and seasonings. Pour in the tomato pulp. If you have fresh tomatoes, then remove the skin from them, chop them finely and put them in the minced meat, adding a little more water. Stir. Simmer the sauce for 10 minutes over low heat.

Step 9

Step 9
Next, prepare the bechamel sauce. Prepare food for him. Milk is suitable for any fat content. Butter is natural, high quality, without milk fat substitutes.

Step 10

Step 10
How to make bechamel sauce? Melt the butter in a thick-bottomed bowl without bringing it to a boil. Add flour to butter. Mix well with a whisk. Fry the flour for a few minutes over low heat until it has a light nutty aroma. It is necessary to stir the flour all the time so that it does not burn.

Step 11

Step 11
While stirring constantly, pour in the milk in a thin stream. Simmer until sauce thickens, about 5 minutes. Stir the sauce vigorously while cooking. Then add salt, pepper and nutmeg. Stir.

Step 12

Step 12
Continue cooking the sauce until you reach the desired consistency — it should become like thick sour cream. It is better to use bechamel sauce immediately after cooking, as when it cools, a milky foam will form on top of it. If you are preparing it in advance, then cover the top of the sauce with cling film so that it lies on the surface of the mass.

Step 13

Step 13
All that remains is to assemble the lasagna. You will need dry lasagna sheets and hard cheese. I have lasagna pasta that does not need to be pre-cooked. If your pasta requires cooking, cook it according to the instructions on the package.

Step 14

Step 14
Grate the cheese on a fine grater.

Step 15

Step 15
Pour bechamel sauce into the bottom of the pan and spread it.

Step 16

Step 16
Place lasagna sheets.

Step 17

Step 17
Bechamel sauce again goes on top of the sheets.

Step 18

Step 18
The next layer is bolognese.

Step 19

Step 19
Sprinkle cheese on top.

Step 20

Step 20
Next, repeat the sequence of layers. Bechamel-sheets-bechamel-bolognese-cheese. The number of layers depends on the height of the form. I repeated it three times. To ensure that the sheets occupy the entire surface of the mold, they can be broken and the voids filled. The top layer is always bolognese plus cheese on top.

Step 21

Step 21
Bake lasagna in the oven at 190°C for 30-40 minutes. The top will brown and the cheese will melt. Remove the finished dish from the oven and serve immediately. Bon appetit!

Additional rubrics

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