Lasagne
Instructions
Meat sauce
Béchamel sauce
Lasagne
Tips
Make sure that you divide the different sauces equally between layers to ensure that the lasagne is cooked evenly all the way through. That way, everyone is guaranteed delicious taste and texture with every bite.
Tips
If you are afraid that the top of the lasagne might burn while it bakes, simply cover it with aluminium foil to prevent it from turning dark. Just remember to remove it during the last 15–20 minutes, so the cheese can brown and bubble.
Tips
Prepare a big batch of lasagne and freeze any leftovers. Just take out the lasagne the night before, let it thaw overnight, and heat it in the oven or microwave oven.
Ingredients
Meat sauce
|
Pancetta (Italian, seasoned, air-dried pork breast), thinly sliced
|
100 g |
|---|---|
|
Olive oil
|
1 tbsp |
|
Onion, finely chopped (about 75 g)
|
1 |
|
Carrot, very finely diced (about 75 g)
|
1 |
|
Celery in very small cubes (about 50 g)
|
2 stalks |
|
Minced beef
|
300 g |
|
Dry red or white wine
|
100 ml |
|
Beef stock
|
300 ml |
|
Concentrated tomato purée (about 100 g)
|
100 ml |
|
Bay leaves
|
2 |
|
Coarse salt
|
1 tsp |
|
Freshly ground pepper
|
|
| 100 ml |
Béchamel sauce
|
Butter
|
50 g |
|---|---|
|
Wheat flour
|
4 tbsp |
|
Milk
|
½ l |
|
Nutmeg, finely grated
|
1 tsp |
|
Coarse salt
|
½ tsp |
Lasagne
|
Lasagne sheets
|
12 |
|---|---|
|
Parmesan cheese, freshly grated
|
100 g |
Side dish
|
Green salads sprinkled with salt and pepper
|
250 g |
|---|
Other recipes
Try our homemade lasagne recipe
This classic homemade lasagne offers a wide variety of flavours and textures that are sure to transport you straight to the heart of Italy. Every element has been carefully worked over to create a harmonious balance of rich meat sauce, creamy béchamel sauce, perfectly cooked pasta, and a crispy top with a bit of bite.
Explore more of our tasty recipes, such as classic toad in the hole, delicious shepherd’s pie, scrumptious butter chicken, or creamy potato soup.
A classic rich meat sauce with vegetables
The delightful blend of minced beef, onion, garlic, carrot, and celery slowly enriches the sauce with its robust, savoury flavours. As the sauce simmers, the ingredients fuse seamlessly, each contributing to a rich base. The beef introduces a deep umami taste that harmoniously combines with the mellow sweetness of the slow-cooked vegetables and the mild tartness of the tomato purée.
Creamy layers of béchamel sauce
With a creamy and rich texture, the béchamel sauce is as integral to lasagne as the meat sauce. It envelops each layer with a smooth, elegant creaminess, infusing every bite with decadence. Originating from French cuisine, béchamel has become a staple in lasagne, celebrated for its simple yet flavourful blend of milk, flour, butter, and nutmeg. This combination creates a sauce that not only binds the layers together but also enhances the overall richness of the dish.
Serve with delicious and simple sides
Lasagne is a fantastic dish on its own, yet it pairs wonderfully with various side dishes. Complement your lasagne with a crisp, refreshing salad drizzled with vinaigrette. To complete the meal, serve some crusty garlic bread toasted to a golden brown. These sides go so well with the lasagne, ensuring a thoroughly satisfying dinner experience.
Get creative with the ingredients
Play around with various kinds of cheese, like mozzarella or ricotta, to add a different kind of cheesy depth to the dish. You can easily use mozzarella instead of Parmesan to sprinkle on top of the lasagne, or you might see it fit to spread a layer of delicate, sweet ricotta between other layers.
Vegetables like mushrooms and spinach are both popular additions to the meat sauce. The mushrooms add depth and a savoury umami quality, while the spinach adds a little lightness to the rich sauce.
