Lasagna

Lasagna with minced meat and béchamel sauce: A classic, comforting recipe full of flavors

Preparation time: 30 minutes
Baking time: 35 minutes
Total time: 1 hour and 5 minutes
Number of servings: 6

Introduction

Lasagna is an iconic dish that is part of the culinary tradition of many cultures. This recipe for lasagna with minced meat and béchamel sauce is perfect for a family meal or to impress guests. Delicious layers of meat, aromatic vegetables, and a creamy cheese sauce make this recipe an irresistible choice. Besides being a 'hearty dessert' of meals, lasagna can be customized according to preferred ingredients or what you have on hand in the fridge.

Nutritional benefits

This lasagna is rich in protein due to the minced meat and cheeses, while the vegetables provide essential vitamins and minerals. Carrots and celery contribute to a high fiber content, which aids digestion. However, it is important to be mindful of portions, as lasagna can be quite rich in calories due to the cheeses and béchamel sauce.

Ingredients

For the meat filling:
- 500 g minced meat (beef and pork mix or personal preference)
- 1 medium onion, finely chopped
- 1 tablespoon tomato paste
- 150 ml white wine
- 1 carrot, grated
- 1 celery stalk, finely chopped
- 2 garlic cloves, chopped
- 1 can of tomatoes in juice (about 400 g)
- Salt and pepper, to taste
- A handful of parsley, chopped
- 1 sprig of fresh rosemary (or 1 teaspoon dried)

For the béchamel sauce:
- 300 ml milk
- 2 tablespoons flour
- 50 g butter
- Nutmeg, to taste
- 100 g grated cheese
- 100 g grated parmesan
- Salt, to taste

For assembly:
- Lasagna sheets (preferably of high quality)

Preparation

1. Start with the meat filling. In a large skillet, add olive oil and heat it over medium heat. Add the finely chopped onion and sauté for 2 minutes until it becomes translucent. This step adds a sweet and aromatic flavor to the dish.

2. Add the minced meat to the skillet, stirring well to break it apart. Cook until it changes color and turns brown. Then, pour in the wine and tomato paste, mixing well. Cover the skillet with a lid and let it simmer on low heat for about 10-15 minutes, until the liquid reduces and the meat becomes tender.

3. While the meat filling is cooking, prepare the vegetables. Grate the carrot and chop the celery and garlic. In another skillet, heat a little olive oil and add the carrot, celery, and garlic. Sauté for a few minutes until they become soft.

4. Add the canned tomatoes and the remaining wine to the vegetable skillet, mixing well. Let it simmer on low heat until the sauce thickens, about 10-15 minutes.

5. Combine the meat sauce with the vegetable sauce, adding the chopped parsley, salt, pepper, and rosemary. This combination of flavors will give the lasagna depth of taste.

Preparing the béchamel sauce

6. In a saucepan, melt the butter over low heat, then add the flour. Stir constantly to achieve a smooth mixture. Gradually add the milk, a little at a time, stirring continuously to avoid lumps. Once the sauce has thickened and become creamy, remove it from the heat.

7. Add the grated cheese and parmesan, stirring until completely melted. Season with salt and a pinch of nutmeg for added flavor.

Assembling the lasagna

8. Preheat the oven to 180°C. Prepare a baking dish by greasing it with butter and lining it with breadcrumbs to prevent sticking.

9. Start assembling the lasagna: place a layer of lasagna sheets at the bottom of the dish, followed by a layer of béchamel sauce, then a layer of bolognese sauce (meat and vegetables). Repeat this process, alternating layers of sheets, béchamel sauce, and bolognese sauce until you finish the ingredients. Ensure that the last layer is béchamel sauce, sprinkling the remaining cheese on top.

10. Cover the dish with aluminum foil and place it in the oven. Bake for 15 minutes, then remove the foil and bake for another 20 minutes until the lasagna is golden and the cheese is bubbly.

Serving

11. After removing the lasagna from the oven, let it rest for a few minutes before cutting it. This will help the layers to stabilize, making it easier to serve.

12. You can garnish each serving with a little chopped fresh parsley or grated parmesan on top for a more sophisticated look.

Frequently asked questions

1. Can I use other types of meat?
Yes, you can use turkey or chicken, or even a mix of vegetables for a vegetarian version.

2. How can I store lasagna?
Lasagna stores well in the fridge in an airtight container for 3-4 days. It can also be frozen, cut into portions, for up to 3 months.

3. What can I serve with this lasagna?
This recipe pairs perfectly with a fresh green salad or a tomato and cucumber salad. A glass of dry white wine completes the meal beautifully.

Possible variations

- Add vegetables such as spinach or zucchini between the layers of lasagna to enhance the nutritional value.
- Experiment with different types of cheese in the béchamel sauce, such as goat cheese or mozzarella for a stretchier texture.

I hope you enjoy this recipe for lasagna with minced meat and béchamel sauce! It's an excellent choice for a family meal, and with a little love and patience, you'll create a delicious dish that will delight everyone's taste buds. Bon appétit!

 Ingredients: 500 g minced meat mix - 1 onion - 1 tablespoon tomato paste - 1 carrot - 1 celery stalk - 1 can of tomatoes in juice - 150 ml white wine - salt pepper - rosemary - 2 garlic cloves - parsley - béchamel sauce: - 300 ml milk - 2 tablespoons flour - 50 g butter - nutmeg - 100 g cheese - 100 g parmesan - salt - lasagna sheets

 Tags:  lasagna