Recipe Classic Lasagna

Lasagna is a comforting and hearty dish that’s perfect for feeding a crowd. This recipe combines rich Bolognese sauce, creamy Bechamel, and layers of tender pasta sheets, all topped with melted mozzarella and Parmesan. The result is a deliciously satisfying meal that everyone will love.

Ingredients

For the Bolognese sauce:

• 700g ground beef
• 300g ground pork
• 1 medium onion, finely chopped
• 1 large carrot, finely chopped
• 1 celery stalk, finely chopped
• 100ml red wine
• 800g canned tomatoes (or fresh, peeled, and diced)
• 2 bay leaves
• 5 fresh basil leaves or 1 tsp dried basil
• 2 tbsp olive oil
• Salt and black pepper

For the Bechamel sauce:

• 40g butter
• 3 tbsp all-purpose flour
• 1 liter milk
• A pinch of grated nutmeg
• Salt and black pepper
• 20g grated Parmesan

For assembling:

• 16-18 lasagna sheets
• 50g grated Parmesan
• 200g mozzarella, sliced
• Fresh or dried basil leaves (for garnish)

Method

1. Prepare the Bolognese sauce: In a large pan, heat 2 tablespoons of olive oil over medium heat. Sauté the onion, carrot, and celery for about 4-5 minutes, then set aside. In the same pan, brown the ground beef and pork until most of the liquid evaporates. Add the red wine and let it simmer until the wine reduces, about 10 minutes. Return the vegetables to the pan, then add the tomatoes, bay leaves, basil, and seasoning. Simmer the sauce on low heat, covered, for about 1 hour and 20 minutes, stirring occasionally. The sauce should thicken.
2. Make the Bechamel sauce: About 10 minutes before the Bolognese is ready, start the Bechamel. Melt the butter in a saucepan over low heat, stir in the flour, and cook for 1 minute. Gradually whisk in the milk, making sure there are no lumps. Continue stirring over medium heat until the sauce thickens, around 10-15 minutes. Season with nutmeg, salt, pepper, and stir in the Parmesan.
3. Assemble the lasagna: Preheat your oven to 180°C (350°F). Spread a ladleful of Bolognese sauce on the bottom of a greased baking dish. Lay 4 lasagna sheets on top. Spread 1/3 of the Bolognese over the sheets, followed by a ladle of Bechamel and a sprinkle of Parmesan. Repeat this process for two more layers, each time alternating the pasta, Bolognese, Bechamel, and Parmesan. Finish with a final layer of lasagna sheets.
4. Bake: Top the final layer with the remaining Bechamel, cover the dish with foil, and bake for 45 minutes. Remove the foil, scatter the mozzarella slices and remaining Parmesan on top, and return to the oven for another 20 minutes, until golden and bubbling.
5. Rest and serve: Let the lasagna rest for 20-25 minutes before cutting into it. Garnish with fresh basil leaves and enjoy!

Suggestions: You can use any cheese you prefer to personalize your lasagna!