Lasagna
Lasagna is a classic Italian recipe, loved worldwide, that combines delicious layers of pasta, meat, sauces, and cheese into a dish that tantalizes the senses. This detailed recipe for meat lasagna with béchamel sauce is perfect for a family dinner or to impress guests on a special occasion. The total preparation time is about 1 hour and 30 minutes, and the recipe will yield 6 delicious servings.
Ingredients:
For lasagna sheets:
- 1 cup of wheat flour
- 1 cup of semolina flour
- 1 beaten egg
- 1/2 tablespoon of extra virgin olive oil
- 1/4 teaspoon salt
- 1/2 cup of cold water (or more, if needed)
For béchamel sauce:
- 600 ml milk
- 60 g butter
- 60 g white flour
- Salt, white pepper, and nutmeg to taste
For the meat mixture:
- Olive oil
- 500 g ground beef
- 2 medium onions, chopped
- 250 g mushrooms, sliced
- 1 can of diced tomatoes (optional, with basil and oregano)
- 1/3 cup of tomato paste
- Vegetables of choice (e.g., zucchini or carrot)
For assembly:
- 1/2 cup grated parmesan
- 1 cup grated mozzarella
Preparation:
1. Preparing the lasagna sheets:
Start by sifting the two types of flour into a large bowl. Add the beaten egg, olive oil, salt, and cold water. Mix the ingredients until you obtain a smooth dough. Then, knead the dough for about 5 minutes until it becomes elastic and smooth. Let it rest covered with a clean cloth for 5 minutes.
2. Rolling out the sheets:
Divide the dough in half and use a pasta machine or rolling pin to roll each piece into a thin sheet, about 1 mm thick. Place the lasagna sheets on a floured tray, interspersing them with parchment paper to prevent sticking.
3. Preparing the béchamel sauce:
Heat the milk in a large pot until just below boiling point. In another pot, melt the butter and add the flour, stirring constantly to form a paste. Gradually add the hot milk, stirring continuously until the sauce thickens (about 10 minutes). Season with salt, pepper, and nutmeg to taste.
4. Preparing the meat mixture:
In a large skillet, add a little olive oil and sauté the chopped onion until it becomes translucent. Add the ground beef and cook until browned. Add the mushrooms, diced tomatoes, and tomato paste, mixing well. You can also add your desired vegetables. Let it simmer for 5-10 minutes, then remove from heat.
5. Assembling the lasagna:
Preheat the oven to 180°C. Start by pouring some of the meat sauce into the bottom of a baking dish. Place a lasagna sheet on top, followed by the béchamel sauce, then add the meat mixture. Continue alternating layers, finishing with the béchamel sauce. Top with mozzarella and grated parmesan.
6. Baking:
Place the dish in the oven and bake for 20-30 minutes, until the cheese on top is golden and bubbly. Let the lasagna cool for a few minutes before slicing and serving.
Serving suggestion: You can serve the lasagna with a fresh green salad or a tomato and basil salad. This dish is versatile, so feel free to experiment with different ingredients, such as various cheeses or seasonal vegetables.
This lasagna recipe is not only a comforting dish but also a fantastic opportunity to bring family and friends together to enjoy a delicious meal. Prepared with patience and passion, lasagna will surely become one of your favorite recipes!
Ingredients: 1 cup semolina flour, 1 cup all-purpose flour, 1 beaten egg, 1/2 tablespoon extra virgin olive oil, 1/4 teaspoon salt, 1/2 cup cold water (keep additional water aside if needed) Bechamel sauce: 600 ml milk, 60g butter, 60g all-purpose flour, salt, white pepper, nutmeg Meat mixture: Olive oil, 500g ground meat (beef), 2 onions, 250g mushrooms (roughly chopped or torn into pieces), 1 can diced tomatoes (I chose one with basil and oregano or add fresh herbs)
