- Preparation time
- Cooking time
- 15 oz 450 gr better if fresh or precooked Lasagna noodles
- 5 oz 140 gr freshly grated Parmesan Cheese
- 23 oz 650 gr canned tomato sauce Tomato Sauce
- 1 lb 450 gr beaf or pork or mixed Ground Meat
- 1 1 chopped Onion
- 1 1 chopped Carrot
- 1 stick 1 stick chopped Celery
- 7-8 7-8 Basil Leaves
- 1/2 cup 1/2 cup White Wine
- 10 tablespoons 10 tablespoons Extra Virgin Olive Oil
- 2 oz 55 gr Unsalted butter
- 4 tablespoons 50 gr all purpose White flour
- 18 fl. oz 500 ml Milk
- A pinch A pinch freshly grated Nutmeg
First make the meat sauce on a huge heavy based saucepan or in a pressure cooker. Heat the oil, add the chopped onion, celery, carrot and the ground meat. Cook over medium heat, breaking up the meatballs with a spoon until lightly golden. Then add the wine, tomato sauce and bring to the boil. Cook until reduced for at least 1 hour or more at low heat. If using a pressure cooker, cook for 30 minutes at low heat.
Season to taste with salt and pepper and some fresh basil leaves.
While the meat sauce is getting ready, prepare the béchamel sauce. In a medium saucepan, melt the butter over low heat, add the flour stirring constantly for 1 minute and gradually stir in the milk. Stir until smooth, light and creamy (it will take 3- 4 minutes). Remove the sauce pan from the heat and season to taste, adding salt pepper and nutmeg. Set aside.
Unless you are using lasagna noodles that need no precooking, bring a large saucepan to the boil and let the lasagna sheets boil for about 8-10 minutes, until tender but still firm. Than let them dry and spread out on a clean towel.
To assemble, grease a large oven proof dish with some oil. Place a layer of lasagna noodles in the base and cover it with meat sauce. Sprinkle with some parmesan cheese. Place a second layer and cover with béchamel sauce. Sprinkle with parmesan cheese again. Go on making layers until all the ingredients are used, ending with béchamel and cheese.
Bake in preheated oven 200°C/400°F for 20-30 minutes until golden. Let the lasagna rest for 20 minutes before serving.
This classic and easy lasagna recipe is the most popular in Italy. Despite the international lasagna recipes, popular in the USA and all around the world, it has a simple grocery’s list and no ricotta cheese inside. In my opinion, this recipe does not turn your lasagna into a heavy stodgy meal, causing you the trouble that you’ll be hungry again only five or six days later !