LASAGNA

Lasagna with Ragu and Bechamel Sauce

Lasagna is a dish that harmoniously combines layers of pasta, rich sauces, and delicious cheeses. It is a meal that brings families and friends together, making it perfect for a special lunch or dinner. Although it may seem complicated to make, you will find that by carefully following the steps in this recipe, you will achieve a result worthy of a top restaurant.

Preparation Time
- Preparation time: 30 minutes
- Cooking time: 1 hour
- Total time: 1 hour and 30 minutes
- Number of servings: 6-8

Ingredients

For the Ragu sauce:
- 300 g minced pork
- 300 g minced beef
- 1 large carrot, grated
- 1 slice of celery (about the size of your palm and thick as a finger), grated
- 2 medium onions, finely chopped
- 4-5 cloves of garlic, crushed
- 1 red bell pepper, diced
- 500 ml tomato juice (preferably homemade)
- 250 ml pepper juice (homemade, optional)
- 2-3 tablespoons of roasted pepper paste
- 150 ml red wine
- A pinch of oregano
- A pinch of basil
- Thyme (a pinch)
- 3-4 tablespoons of oil
- Salt and pepper to taste

For the Bechamel sauce:
- 1 cube of butter (about 40 g)
- 1 tablespoon of flour (level)
- 500 ml milk
- 2 small onions
- 2 cloves
- 1 bay leaf
- A pinch of nutmeg
- Salt and pepper to taste

Other ingredients:
- Lasagna sheets (we recommend the no-boil varieties)
- Grated mozzarella cheese
- Grated parmesan cheese

Preparing the Ragu Sauce

1. Heating the ingredients: In a heavy-bottomed pot, add 3-4 tablespoons of oil and heat over medium heat. Add the onion, carrot, and celery and sauté for 5-7 minutes until they become soft.

2. Adding flavors: Once the vegetables have softened, add the crushed garlic and diced bell pepper. After a minute, pour in the wine and let it simmer until the alcohol evaporates.

3. The meat: Add the minced meat, stirring well to break it apart. Cover and let it simmer on low heat for 15-20 minutes, making sure to add hot water if the sauce becomes too dry.

4. Seasoning: Add the tomato juice, roasted pepper paste, oregano, basil, thyme, salt, and pepper. Let it simmer for 30-35 minutes, stirring occasionally, until the sauce thickens.

5. Finalizing: Five minutes before turning off the heat, add the dried herbs and adjust the seasoning with salt and pepper.

Preparing the Bechamel Sauce

1. Heating the milk: In a small pot, heat the milk over low heat, being careful not to bring it to a boil. Add the onions, cloves (you can stick them into the onion for easier removal later), and the bay leaf.

2. Making the roux: In another pot, melt the butter over low heat. Add the flour and constantly stir with a whisk, ensuring it doesn’t burn.

3. Adding the milk: Gradually add the warm milk, whisking vigorously to prevent lumps from forming. Let it simmer for a few minutes until the sauce thickens.

4. Seasoning: Finally, add the nutmeg, salt, and pepper to taste.

Assembling the Lasagna

1. Preparing the dish: Preheat the oven to 180°C. Choose a baking dish measuring 24x18 cm.

2. The base layer: Start by placing a thin layer of ragu sauce at the bottom of the dish.

3. Adding the lasagna sheets: Arrange the lasagna sheets, pressing them as close together as possible.

4. Layers: Add a generous layer of ragu sauce, followed by a layer of bechamel sauce, then sprinkle mozzarella and parmesan. Repeat this process until the dish is full, leaving the last layer with bechamel sauce and a generous layer of parmesan on top.

5. Baking: Cover the dish with aluminum foil and bake for 15 minutes. Then, remove the foil and continue baking for another 20 minutes or until the surface is golden and crispy.

Serving

Lasagna can be served hot or cold. Offer a generous portion with an extra sprinkle of parmesan on top, and for those who prefer a stronger flavor, add ketchup or a spicy sauce. It pairs perfectly with a green salad or a glass of red wine.

Practical Tips

- Variations: You can experiment with other types of meat (chicken, turkey) or add vegetables (zucchini, spinach) to adapt the recipe to your preferences.
- The Ragu sauce: Using canned tomatoes or sun-dried tomatoes will provide a richer flavor. If the sauce is too sour, a tablespoon of honey can balance the taste.
- Storage: Lasagna keeps well in the fridge for 3-4 days or can be frozen to be enjoyed later.

Nutritional Information (per serving)
- Calories: approximately 500 kcal
- Protein: 30 g
- Fat: 25 g
- Carbohydrates: 45 g
- Fiber: 3 g

Lasagna is more than just a meal; it is a culinary experience that brings everyone together. So, get ready to indulge in this simple yet delicious recipe, and don’t forget to share the joy with your loved ones! Enjoy your meal!

sos ragu In a thick-walled pot, sauté onion, carrot, and celery in oil. Once softened, add garlic, bell pepper, and wine. Allow to simmer until reduced and the alcohol evaporates. Add the minced meat. Mix well, then cover and let it simmer for 15-20 minutes on low heat (be careful to ensure there is enough liquid to prevent burning; if it evaporates, add a little hot water). Season, add the tomato paste and pepper paste. Let it simmer for another 30-35 minutes until a thick sauce forms. Before turning off the heat, add the herbs (dried :)))) and adjust the taste with salt and pepper. sos bechamel In a small pot, heat the milk (it should not boil). Add onions, cloves (I inserted them into the onions), and bay leaf to the milk. In another small pot, melt the butter, add flour, and mix well, being careful not to change its color (i.e., not to burn it), then gradually add the hot milk, mixing well to avoid lumps. Allow it to come to a few boils, then add nutmeg, salt, and pepper to taste. lasagna I used a 24x18 tray. Place a thin layer of ragù sauce at the bottom of the tray, arrange the lasagna sheets as closely as possible (trim them if necessary), add a more generous layer of ragù sauce, then béchamel sauce, sprinkle grated mozzarella (which I grated coarsely) and parmesan, then lasagna sheets, ragù sauce .... and so on until the tray is nearly full. On top, sprinkle a generous layer of parmesan. Place the tray in the preheated oven, covered with aluminum foil, for 15 minutes, then remove the foil and let the lasagna cook for another 20 minutes. Serve hot or cold, with lots of parmesan on top (for those who want... I do) and ketchup..... each according to their taste. Enjoy your meal!!!!! Instead of tomato juice, it's better to use a large can of tomatoes in puree (I didn't have it at that moment at home). If you find the ragù sauce too sour, you can add 1-2 tablespoons of honey.

 Ingredients: sauce ragu 300g minced pork 300g minced beef 1 large grated carrot 1 slice of grated celery (palm-sized and one finger thick) 2 medium onions, finely chopped 4-5 cloves of garlic, crushed 1 red pepper diced 500ml homemade tomato juice 250ml tomato juice + pepper juice (homemade) 2-3 tablespoons of roasted pepper paste 150ml red wine a pinch of oregano, basil thyme as much as you can take with 2 fingers 3-4 tablespoons of oil salt, pepper bechamel sauce 1 cube of butter (approximately 40g) 1 tablespoon of flour (not heaped) 500ml milk 2 smaller onions 2 cloves a bay leaf a pinch of nutmeg salt, pepper other ingredients lasagna sheets (Monte Banato, which do not require boiling) mozzarella cheese parmesan cheese