Lasagna

Lasagna with Ragu and Bechamel Sauce

Preparation time: 30 minutes
Cooking time: 60 minutes
Total time: 90 minutes
Servings: 6-8

Lasagna is a classic dish that perfectly combines flavors and textures, with deep roots in culinary history. Whether served at a gathering with friends or as a Sunday family lunch, this lasagna recipe with Ragu and Bechamel sauce is sure to impress everyone.

Ingredients

For the Ragu sauce:
- 500 g ground pork (or a mix of pork and beef for a more complex flavor)
- 1 large onion, finely chopped
- 600 g tomato puree (ideally use freshly made or high-quality tomato sauce)
- 1 bunch of parsley, chopped
- 1/2 teaspoon nutmeg
- 1/2 teaspoon black pepper
- 1 teaspoon salt

For the Bechamel sauce:
- 50 g butter
- 3 tablespoons flour (use wheat flour or a gluten-free option)
- 1 liter milk (whole milk will give a creamier sauce)
- 1 teaspoon oregano

For assembly:
- 1 package of lasagna sheets (choose Italian varieties, preferably no-boil)
- 250 g grated cheese (or mozzarella for better melting)

Instructions

Step 1: Prepare the Ragu sauce

1. Sauté the onion: In a large skillet, add a splash of olive oil and sauté the chopped onion over medium heat. Stir constantly until it becomes translucent and slightly browned, about 5-7 minutes.

2. Add the meat: In the same skillet, add the ground meat. Cook over medium-high heat, stirring occasionally, until the meat is well browned and the juices have evaporated, about 10 minutes.

3. Add the tomato puree: Pour the tomato puree into the skillet, stir well, and let it simmer over low heat for 15-20 minutes. This is the time to add salt, pepper, nutmeg, and chopped parsley. Cook until the meat is tender, but avoid overcooking to prevent it from becoming dry.

Step 2: Prepare the Bechamel sauce

1. Prepare the flour: In a small bowl, mix the 3 tablespoons of flour with a little milk (about 100 ml) until you get a smooth paste without lumps.

2. Melt the butter: In a saucepan, melt the butter over low heat. Once melted, add the flour and milk mixture. Whisk quickly to avoid sticking to the bottom of the pan.

3. Add the milk: Continue whisking and gradually add the remaining milk until the sauce reaches the desired consistency (about 10-15 minutes). Finally, add oregano and mix well.

Step 3: Assemble the lasagna

1. Preheat the oven: Preheat the oven to 180°C.

2. Layering: In a baking dish, start with a thin layer of Bechamel sauce. Then place 4 lasagna sheets. Follow with a layer of Ragu sauce, then another layer of Bechamel sauce and a bit of grated cheese. Continue alternating layers until all ingredients are used.

3. Final touches: Finally, cover the last layer of lasagna sheets with a generous layer of Bechamel sauce and sprinkle the remaining grated cheese on top.

4. Baking: Cover the dish with aluminum foil and place it in the oven for 45 minutes. After this period, remove the foil and bake for another 10 minutes until the cheese is golden and beautifully browned.

Serving suggestions

Lasagna is best served warm, alongside a fresh green salad or a tomato and onion salad to add a refreshing contrast. A bottle of dry red wine can perfectly complement this rich dish.

Helpful tips

- Meat variation: You can use beef or a mix with chicken for a lighter version.
- Lasagna sheets: If you want to save time, you can use no-boil lasagna sheets. Always check the instructions on the package.
- Bechamel sauce: For a more flavorful sauce, you can add a pinch of nutmeg or a sprinkle of grated Parmesan cheese to the sauce.
- Variations: Add vegetables like eggplant or zucchini between layers for a vegetarian option.

Nutritional information

This lasagna contains approximately 450 calories per serving, providing a good source of protein from the meat and cheese. The parsley and tomatoes add a considerable amount of vitamins and antioxidants, making this dish not only delicious but also nutritious.

Frequently asked questions

- What can I do with leftover lasagna? You can store leftovers in the fridge for 2-3 days or freeze them for a quick meal later.
- Can I substitute the cheese? Yes, you can use mozzarella or even feta cheese for a different flavor.
- Can I make lasagna in advance? Absolutely! You can assemble the lasagna a day ahead and keep it in the fridge, then just pop it in the oven.

Whether you're an experienced cook or a beginner, this lasagna recipe with Ragu and Bechamel sauce will bring you joy and satisfaction. So grab your ingredients and enjoy a delicious meal filled with warmth and love!

 Ingredients: -500 g ground pork-1 onion-600 g tomato juice-1 bunch of parsley-50 g butter-3 tablespoons of flour-1 kg milk-1 package of lasagna sheets-250 g cheese-nutmeg-oregano-pepper-salt