Lasagna

Delicious Lasagna Recipe with Ragu Sauce and Bechamel Sauce

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Servings: 8

Lasagna is one of those dishes that brings a touch of warmth to every meal, loved by the whole family. This complex yet satisfying recipe combines a rich ragu sauce, a fine bechamel sauce, and layers of lasagna sheets, creating a true culinary feast. Let’s discover together how to achieve a perfect result!

Ingredients needed:

For the Ragu sauce:
- 1.2 kg ground beef
- 1.5 kg tomato sauce (or tomatoes in tomato sauce)
- 3 large carrots, finely chopped
- 2 onions, finely chopped
- 2-3 celery sticks, finely chopped
- 150 g bacon, diced
- 150 ml white wine
- 2-3 cloves of garlic, chopped
- Salt, pepper, bay leaves, oregano, and basil, to taste
- Olive oil

For the Bechamel sauce:
- 100 g butter
- 60 g flour
- 1 liter milk
- Salt, pepper, nutmeg, to taste
- 30 g grated parmesan

For assembly:
- 2 boxes of lasagna sheets
- 700 g grated cheese or mozzarella
- 50 g grated parmesan

Preparation:

1. Preparing the Ragu sauce:
- In a large skillet, heat a few tablespoons of olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté the vegetables for 5-7 minutes until they become soft and slightly golden.
- Add the diced bacon and sauté it together with the vegetables until it becomes crispy.
- Incorporate the ground beef, mixing well to break it apart. Sauté until the meat browns evenly.
- Add the chopped garlic and stir for 1-2 minutes until it starts to release its aroma.
- Deglaze with white wine, allowing it to simmer for 2-3 minutes to evaporate the alcohol.
- Add the tomato sauce (you can use a blender to make it smoother) and season with salt, pepper, bay leaves, oregano, and basil. Add a little water if the sauce is too thick.
- Reduce the heat to low and let the sauce simmer for 30 minutes, stirring occasionally.

2. Preparing the Bechamel sauce:
- In a saucepan, melt the butter over medium heat. Add the flour and whisk vigorously for 1-2 minutes to form a roux. It is important not to let it brown too much, just lightly golden.
- Begin to add the milk gradually, whisking continuously to avoid lumps. Continue adding milk and whisking until the sauce thickens, about 10 minutes.
- Season the Bechamel sauce with salt, pepper, and a pinch of nutmeg. Finally, add the grated parmesan and mix until melted.

3. Assembling the lasagna:
- Preheat the oven to 180°C.
- In a baking dish, spread a thin layer of ragu sauce on the bottom.
- Place a layer of lasagna sheets, followed by another layer of ragu sauce, then a layer of Bechamel sauce. Sprinkle grated mozzarella and a little parmesan.
- Continue alternating layers: lasagna sheets, ragu, Bechamel, mozzarella, and parmesan, until all ingredients are used. The top layer should consist of lasagna sheets, Bechamel sauce, and mozzarella.
- Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and let it bake for another 10 minutes until the cheese is golden and bubbling appetizingly.

Tips and useful advice:
- Ragu: You can add other vegetables, such as bell peppers or mushrooms, to enrich the flavor of the sauce.
- Lasagna sheets: Make sure to use no-boil lasagna sheets to save time. They will cook perfectly in the oven.
- Bechamel sauce: If you want a creamier sauce, you can add more parmesan or even a bit of cream.

Health and nutrients:
This lasagna is not only delicious but also nourishing. Ground beef provides essential protein, while the vegetables add important vitamins and minerals. The Bechamel sauce, although rich, adds calcium from milk and cheese.

Ideal combinations:
To complement the meal, you can serve the lasagna with a fresh green salad, drizzled with a simple dressing of olive oil and balsamic vinegar. A glass of white or red wine pairs perfectly with this dish.

Frequently asked questions:
1. Can I use chicken or pork? Yes, you can substitute ground beef with chicken or pork, depending on your preferences.
2. How can I preserve the Ragu sauce? The Ragu sauce can be stored in the refrigerator for 3-4 days or frozen for later use.
3. Is lasagna suitable for vegans? You can adapt the recipe using plant-based ground meat and substituting cheese with vegan products.

A personal note:
This lasagna recipe reminds me of the evenings spent cooking with family. The aromas wafting through the air and the joy of enjoying a delicious meal are memories that remain etched in my heart. I hope you create such beautiful moments around the table with this recipe!

Enjoy every step of this culinary process and don’t forget to share the final result with your loved ones! Bon appétit!

 Ingredients: 1.2 kg ground beef, 1.5 kg tomato sauce, 3 large carrots, 2 onions, 2-3 celery sticks, 150g bacon, 150 ml white wine, 2-3 garlic cloves, salt, pepper, bay leaf, oregano, basil, olive oil, 100g butter, one liter of milk, 60g flour, salt, pepper, nutmeg, 30g Parmesan cheese, 2 boxes of lasagna sheets, 700g cheese or mozzarella, 50g Parmesan cheese.