Lasagna

Lasagne with minced meat and béchamel sauce

Preparation time: 20 minutes
Baking time: 55 minutes
Total time: 1 hour and 15 minutes
Number of servings: 6

Who doesn't love a delicious lasagna? This classic dish, which combines layers of lasagna sheets, minced meat and a creamy béchamel sauce, has quickly become a favorite in many households. The origins of lasagne are deeply rooted in culinary traditions, a symbol of comfort and enjoyment at the table. Whether you enjoy it with the family or prepare it for a special occasion, this recipe will give you an impressive result.

Here's a simple but flavorful recipe that will help you achieve a perfect lasagna with a rich taste and creamy texture. Let's get started!

Ingredients

For the meat sauce:
- 600 g minced meat mixture (veal and pork for a balanced taste)
- 1 large onion (preferably white or yellow, for sweetness)
- 1 medium carrot (cooked for a richer flavor)
- 1/2 yellow pepper (for a splash of color and sweetness)
- 250 g peeled tomatoes (preferably canned for a consistent flavor)
- 2 tbsp tomato paste
- 3 tablespoons oil (olive oil for extra flavor)
- salt and pepper to taste
- 3 sprigs green parsley (fresh flavor)
- 3-4 sprigs green dill (optional, but adds a delicious taste)

For the béchamel sauce:
- 50 g butter (good quality, for a smooth texture)
- 50 g flour (white flour for a smooth sauce)
- 600 ml milk (whole milk for creaminess)
- salt and pepper to taste
- 1 teaspoon grated dried oregano (for a Mediterranean taste)

We also need:
- 9 lasagna sheets (make sure they're pre-prepared or use sheets that don't require cooking)
- 150 g cheese (freshly grated for a delicious crust)
- 1 tbsp butter to grease the dish

Making the meat sauce

1. Preparing the ingredients: start by peeling the onion, then chop finely. Peel the carrot and grate it in a small-mesh grater. Dice the yellow pepper into small cubes and chop the tomatoes finely.

2. Sauté the vegetables: In a deep skillet, heat oil over medium heat. Add the onion, peppers and carrot, sauté for 3-4 minutes until slightly translucent. This process will release the flavors and add depth to your sauce.

3. Add the meat: Incorporate the minced meat and mix well, making sure no lumps form. At this step, you can also add some spices such as paprika or garlic if you want a stronger flavor.

4. Boil the sauce: Pour a cup of water and simmer the sauce for 10 minutes. This will help the meat cook evenly and create a tender base for the sauce.

5. Finishing the meat sauce: Add chopped tomatoes, season with salt and pepper. When the juices have reduced, add the tomato paste and cook for another 2 minutes, then set the pan aside.

6. Add greens: Wash the parsley and dill, remove the stems and chop finely. Stir them into the meat sauce for extra freshness.

Making the béchamel sauce

1. Melt the butter: In a heavy-bottomed saucepan (I use a saucepan with a large bottom (I use a tuci, which distributes the heat evenly), melt the butter over a low heat.

2. Stir in flour: Add the flour and stir well with a spatula or a whisk to prevent lumps from forming. Continue stirring for 1-2 minutes, until golden brown.

3. Add the milk: Start pouring the milk in a thin stream, stirring continuously with the whisk. This step is essential for a smooth, lump-free béchamel sauce.

4. Boil the sauce: Bring the sauce to a boil over medium heat, stirring constantly, until it thickens. This should take 5 to 10 minutes.

5. Season: At the end, add salt, pepper and dried oregano to give the sauce a subtle flavor.

Assembling the lasagne

1. Prepare the dish: Grease a heatproof dish with butter to prevent sticking. This step will help make a crispy, delicious crust.

2. First layer: Pour a thin layer of béchamel sauce on the bottom of the dish. Then place 3 sheets of lasagna.

3. Meat layer: Add half of the meat mixture, followed by another layer of béchamel sauce. Continue with 3 more sheets of lasagna.

4. Repeat: Add the rest of the meat sauce, followed by 3 more sheets of lasagna, and finally top with the remaining béchamel sauce. Make sure everything is evenly distributed.

5. Finish: Grate the cheese through a large mesh grater and sprinkle generously on top. It will form a delicious golden crust as it bakes.

Baking

1. Preheat the oven: Preheat the oven to 180°C (or 350°F). The right temperature is essential for a well-cooked lasagna with distinct layers.

2. Bake: Place the dish in the oven and bake for about 50-55 minutes. Check from time to time, and when the top layer is browned and bubbles of sauce start to come out, it's a sign that the lasagna is ready.

3. Cool: Remove the lasagna from the oven and let it cool for 10-15 minutes. This step will allow the layers to settle, making it easier to portion.

Serving

Cut the lasagna into generous portions and serve warm with a fresh green salad or tomato salad. This combination will make a great contrast to the creamy texture of the lasagne.

Useful tips

- Variations: Experiment with vegetables added to the meat sauce, such as mushrooms, zucchini or spinach. These not only add nutrients but also great flavor.
- Vegetarian lasagna: Replace meat with grilled vegetables and use an almond milk béchamel sauce for a vegan version.
- Storing: Lasagna can be refrigerated for up to 3 days, and to freeze, be sure to cover tightly; it can be stored for up to 3 months.

Calories and nutritional benefits

One serving of lasagna contains about 400-500 calories, depending on the ingredients used. It is a good source of protein thanks to the meat and contains carbohydrates from the lasagna sheets. The addition of vegetables improves the intake of vitamins and minerals.

Frequently Asked Questions

1. Can I use no-boil lasagna sheets? Yes, be sure to follow the instructions on the package.
2. How can I make the béchamel sauce lighter? You can use lactose-free milk or vegetable milk for a lighter version.
3. Is lasagna good to make in advance? Absolutely! You can assemble lasagna the day before and bake it when you need it.

Lasagna with mincemeat and béchamel sauce is a cozy dish, perfect for family meals or to impress guests. With each bite, you'll feel the warmth and flavor that comes from a lovingly cooked recipe. So put on your apron and enjoy this delicacy!

 Ingredients: For the meat sauce: 600 g minced mixed meat 1 onion 1 carrot 1/2 yellow bell pepper 250 g peeled tomatoes (I used Sun Food) 2 tablespoons tomato paste 3 tablespoons oil salt pepper 3 sprigs of fresh parsley 3-4 sprigs of fresh dill The béchamel sauce: 50 g butter 50 g flour 600 ml milk salt pepper 1 teaspoon dried oregano We also need: 9 lasagna sheets (this was necessary for my dish) 150 g cheese 1 teaspoon of butter