Lasagna is a classic Italian dish, made of layers of flat pasta interspersed with a variety of fillings. The most common fillings are ground beef, ricotta cheese, and tomato sauce. Lasagna is usually baked in an oven and served hot. It’s a hearty, comforting dish that is great for any occasion. The pasta layers are what makes lasagna so special. The pasta is usually cooked beforehand and then layered with the other ingredients before baking. The fillings can be changed up to suit individual tastes and preferences, making it a versatile dish. The tomato sauce and ricotta cheese are usually the constants that remain in each version. The ground beef can be replaced with a variety of vegetables, sausage, or even seafood if desired. Lasagna is an easy dish to make, requiring minimal preparation and ingredients. The time it takes to bake can vary, but the end result is always worth the wait. Lasagna is a great option for dinner parties or even just a family dinner. Its flavor and texture make it a crowd pleaser and the layers of noodles and fillings create a unique dish that will please all..
Note: Start making the bechamel sauce and cooking the lasagna noodles as soon as you add the tomatoes to the meat sauce. That way they all finish about the same time.
Ingredients
3 tbsp olive oil
1 lb ground beef
28 oz can of crushed tomatoes
15oz tomato sauce
2 tbsp tomato paste
1 onion, medium carrot, and celery stalk, diced
3 cloves of minced garlic
1/2 cup dry white wine
4 tbsp butter
1/4 cup flour
2 cups room temperature milk
1 cup grated Parmesan cheese
1/8 tsp ground nutmeg
Salt and pepper
1 box lasagna noodles (12 noodles)
Method
Bolognese Sauce:
Heat oil in a large 8-10 quart saucepan over medium-high heat.
Add the garlic and onions, celery, and carrot, and saute for 3-4 minutes.
Add the beef and cook until no longer pink, about 5-7 minutes.
Add the tomato paste and cook for 2 minutes.
Add the white wine and cook until evaporated.
Add the crushed tomatoes and tomato sauce and simmer for 20-30 minutes, until slightly thickened. Salt and pepper to taste.
Bechamel Sauce:
Melt the butter over medium-high heat in a high saucepan.
Add the flour and cook 2 minutes, combining well.
Add the milk, whisking constantly, salt and pepper to taste, Add the nutmeg, bring to a soft boil, and cook until thickened, about 2 minutes.
Let cool.
Lasagna:
Cook the lasagna noodles in salted water until al dente.
Heat oven to 350 degrees.
Spread 1/2 cup of bolognese sauce in bottom of 9×13 pan.
Lay 4 sheets of lasagna noodles in the bottom of the pan, they will overlap.
Top with 2 cups of the bolognese sauce, then 3/4 cup of bechamel sauce, then top with 1/2 cup of Parmesan.
Repeat this layer a second time.
Top with final 4 lasagna noodles.
Combine remaining bolognese and bechamel sauce and pour on top of final lasagna noodles.
Sprinkle with remaining Parmesan cheese.
Bake uncovered for 30 minutes.
Set oven to broil and broil until top layer is lightly browned, about 2-3 minutes.
Remove from oven, let rest 15 minutes, slice and serve with crusty bread or garlic bread.
