Lasagna

I have made lasagna alla bolognese many times, and it’s not the kind of complicated recipe if you get organized in advance. A 25x30 cm tray is enough for a family or when friends come over. The ingredients are easy to find, and you don’t have to be precise with the shape of the sheets – I use rectangular ones, but square ones work too. Once you have the ragu and bechamel sauce ready, assembling it goes quite quickly.

Quick Info

Total time: 1 hour and 10 minutes – 1 hour and 20 minutes (including cooling)
Preparation time: about 30-35 minutes
Baking time: 20-25 minutes
Servings: 6-8, depending on how big you cut the pieces
Difficulty: medium, but accessible for those who have cooked pasta before
Recipe for lunch or dinner, also suitable for guests

Ingredients

11 lasagna sheets (made from durum wheat, dried)
500 g minced meat (can be beef or a mix)
3 carrots
1 red onion
50 ml red wine
200 ml tomato puree
500 ml bechamel sauce
100 g grated parmesan
salt
pepper
olive oil
butter (for greasing the tray)

Preparation Method

1. Start with the vegetables. Peel the carrots, wash them, and cut them into small cubes so they cook evenly. Peel and finely chop the onion.

2. Put a larger pan on medium heat and pour in a little olive oil. Add the onion and carrots. Sauté them, stirring often, until they start to soften (about 6-7 minutes).

3. When the vegetables are almost done, add the minced meat. Mix well to break up the pieces. After 3-4 minutes, when the meat has changed color, pour in the red wine. Let it simmer on moderate heat for a few minutes until the liquid reduces.

4. Add the tomato puree over the meat and vegetables. Season with salt and pepper to taste. Let the ragu simmer on low heat for another 5-7 minutes, stirring occasionally. When it reduces a bit and the sauce thickens, turn off the heat and let the mixture cool for a few minutes.

5. Prepare the tray. Grease it all over with butter.

6. Place the first layer of lasagna sheets on the bottom of the tray. You don’t need to overlap them, just cover the base.

7. Spread some of the ragu (meat mixture) over the sheets, then sprinkle grated parmesan.

8. Place the second layer of sheets, cover with ragu and parmesan, just like the first layer.

9. For the last layer, place lasagna sheets, and brush them with a little tomato puree so they don’t dry out while baking.

10. Cover with bechamel sauce, spreading it evenly.

11. Generously sprinkle parmesan on top.

12. Preheat the oven to 200°C. Bake the tray for 20-25 minutes until the surface becomes slightly browned and crusty.

13. Let the lasagna cool for 10-15 minutes before cutting, to allow the layers to settle. Serve warm.

Why I make this recipe often

This lasagna is practical when I have several people at the table or when I want a hearty dish that I can prepare in advance. The ingredients are simple and easy to find. There aren’t too many leftovers, but if there are, they last until the next day.

Tips and Variations

Tips

Do not use sheets that are too thick or too many layers – the lasagna becomes compact and doesn’t cook through well.
If the sheets are dry, I don’t blanch them beforehand. If you use very thick ones, check the package to see if they need hydration.
Let the lasagna cool a bit after taking it out of the oven so you can cut neat pieces.

Substitutes

Parmesan can be replaced with grana padano or another aged cheese if you can’t find the original.
The meat can be a mix of beef and pork if you prefer a juicier texture.
You can use yellow onion instead of red onion; the difference in taste is not very significant in the sauce.

Variations

You can add a little garlic to the ragu if you like the flavor.
If you want a meatless version, the ragu can be made from lentils and mushrooms, but the texture and taste will not be identical.
For a slightly different note, you can sprinkle some Italian herbs (dried basil, oregano) over the ragu.

Serving Ideas

Lasagna is served warm, portioned directly from the tray. A glass of red wine pairs well, especially if you used it in cooking. It goes well with a simple green salad if you want something fresher on the side.

Frequently Asked Questions

1. Can I use fresh lasagna sheets?
Yes, but adjust the baking time if they are very thin – the lasagna will be ready a little faster.

2. Should the bechamel sauce be thick or more liquid?
Ideally, it should be creamy enough to spread easily on top, but not too liquid; otherwise, the layers won’t bind well.

3. Can I prepare lasagna a day in advance?
You can assemble everything the night before and keep it in the fridge uncooked, then just bake it the next day. Or you can reheat leftovers the next day in the oven.

4. What can I serve with lasagna besides salad?
You can serve it with grilled vegetables, pesto sauce, or simply on its own as a main dish.

5. If I don’t have red wine, can I omit it?
Yes, you can skip the wine. It gives a slightly different taste, but it’s not essential to the recipe.

Nutritional Values

A medium portion (about 1/8 of the tray) has approximately 350-400 kcal. Protein: 22-25 g, fat: 18-20 g, carbohydrates: 32-36 g. Values are estimates and can vary depending on the type of meat or cheese used.

Storage and Reheating

Lasagna can be stored in the fridge, covered, for up to 2 days. Reheat in the oven at 170-180°C for 10-15 minutes, covered with aluminum foil to prevent drying out. The texture remains good even after reheating, but the best taste is on the day of preparation. Freezing is not recommended, as the sheets may become too soft upon thawing.

 Ingredients: 11 lasagna sheets 500 g minced meat 3 carrots 1 red onion 50 ml red wine 200 ml tomato juice 500 ml béchamel sauce 100 g parmesan salt pepper olive oil butter (for greasing)

 Tags:  lasagna