Classic Italian lasagna

Classic-Italian-lasagna-7
A classic recipe that you need to have in your repertoire!

 

Difficulty: Medium

Time: 40 min. preparation time, 30 min. baking time

Nutrition: Calories ca 756 / Protein 54g / Carbohydr. 50g / Fat 34g

Ingredients (4 servings)

150 glasagna sheets
500 gground beef
800 gtomatoes (crushed, canned)
150 gcarrots
1onion
1 clovegarlic
2 tsporegano (dried)
500 mlmilk
50 gbutter
40 gflour
60 gParmesan cheese (grated)
1 pinchnutmeg
olive oil for frying
salt
pepper

Utensils

baking dish, oven, vegetable peeler, large frying pan, small saucepan, cooking spoon, cheese grater (optional), cutting board, knife, ladle (optional)

Wine Tip

Chianti Classico D.O.C.G.
This classic wine, with its full body and smooth tannins, is an ideal sparring partner for lasagna. The rich dish plays to the wine’s strengths: tomatoes pair wonderfully with its fruitiness and the pasta highlights its spice. Decant and serve this Chianti at 16 – 18°C / 60 – 65°F.

Step 1

Classic Italian lasagna

Finely chop garlic. Peel and dice onion and carrots.

vegetable peeler, cutting board, knife

1 clove garlic / 1 onion / 150 g carrots

Step 2

Classic Italian lasagna

Heat some olive oil in a large frying pan and sauté onions, carrots, and garlic. Add ground beef to brown, breaking it up with a cooking spoon. Season with salt and pepper.

large frying pan, cooking spoon

olive oil for frying / 500 g ground beef / salt / pepper

Step 3

Classic Italian lasagna

Now, add crushed tomatoes and season again with salt and pepper. Simmer covered over medium heat for approx. 15 – 20 min. Stir in dried oregano.

cooking spoon

800 g tomatoes / 2 tsp oregano / salt / pepper

Step 4

Classic Italian lasagna

Meanwhile, preheat oven to 200°C/390°F. For the béchamel sauce, melt butter in a small sauce pan. Add flour and sauté, stirring constantly to form a roux.

oven, small saucepan, cooking spoon

50 g butter / 40 g flour

Step 5

Classic Italian lasagna

Add cold milk in portions and reduce over medium heat, stirring occasionally, for approx. 5 – 8 min. Season with nutmeg and salt and pepper.

cooking spoon

500 ml milk / 1 pinch nutmeg / salt / pepper

Step 6

Classic Italian lasagna

Cover bottom of baking dish with a layer of meat sauce. Top with lasagna sheets and béchamel sauce. Repeat procedure until ingredients are used up. Finish off with béchamel sauce.

baking dish, ladle

150 g lasagna sheets

Step 7

Classic Italian lasagna

Top with freshly grated Parmesan and bake in preheated oven at 200°C/390°F for approx. 30 – 40 min. on the middle rack until golden. Serve hot in baking dish.

cheese grater, oven

60 g Parmesan cheese