ORIGINAL Italian LASAGNA recipe
These lasagna are the legendary lasagna with meat sauce that my grandmother prepared on Sundays with a mountain of sauce, béchamel and a generous grating of Parmesan cheese.
Every family in Italy jealously guards a recipe, handed down from mother to son. If you fancy traditional cooking, here’s my grandmother’s original recipe!
It is very easy and result is a pasta pie that no one can resist.
The ingredients are: slow cooking ragù, prepared with mixed ground beef and pork, béchamel and parmesan.
You can also enrich it with mozzarella or cooked ham.
ORIGINAL Italian LASAGNA recipe
- Preparation time35 Minutes
- Cooking time2 Hours
- Serving4 portions
- Cooking methodOven
- Power 193,27 (Kcal)
- Carbohydrates 11,21 (g) of which sugars 2,76 (g)
- Proteins 11,01 (g)
- Fat 11,26 (g) of which saturated 4,83 (g)of which unsaturated 5,60 (g)
- Fibers 1,47 (g)
- Sodium 1.160,12 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
- 16lasagna (dry lasagna noodles)
- 4 ouncescheese (freshly grated Parmesan cheese)
for ragù sauce
- 9 ouncesminced beef meat (250 g)
- 9 ouncespork meat (minced 250 g)
- 18 ouncestomato puree (500 g)
- 1 tablespoonflour
- 3 ouncestomato puree (concentrated)
- 1/2 glassred wine
- 1 stemcelery
- 1 clovegarlic
- 1 sprigrosemary
- 3 tablespoonsolive oil
- 1 tablespoonsalt
for besciamella sauce
- 1/2 lmilk (liter)
- 4 tablespoonsbutter (50 g)
- 1/2 cupflour (all-purpose flour 50 g)
PREPARE THE MEAT RAGU
Chop celery, carrot and onion in the food processor.
Put 3 tablespoons of extra virgin olive oil in a non-stick pan, when it is hot add the minced meat.
Fry for a few minutes then add chopped vegetables, rosemary, garlic.
Cook over high heat until the meat is well browned then blend with the wine.
Add the tomato puree, tomato paste, a spoonful of flour, salt and mix.
Finally add 500 ml of water, lower the heat to low and cook with the lid on for about 2 hours.
PREPARE THE BECHAMEL
To prepare the bechamel at home
Heat the milk in a saucepan without boiling.
In a separate saucepan, cut the butter into cubes and melt.
As soon as it has melted, remove from heat and add flour little by little.
Be careful that lumps do not form.
Return the saucepan to low heat and add warm milk, salt and nutmeg.
Stir with wooden spoon until thick and smooth.
Pour a fine layer of besciamella on the bottom of your casserole dish.
Cover it with a layer of ragu.
Place your pasta rectangles side-by-side on top of the ragu until you have covered it completely. Don’t allow them to overlap too much.
Repeat the process in the same order until you reach 4 or 5 layers of pasta. On the very last layer of pasta place a slightly thicker layer of bechamel and ragù.
Sprinkle some parmesan cheese on top.
Place the casserole in a pre-heated oven at 200° Celcius (390 Fahrenheit) for about 25 minutes. You will know the lasagna is ready when you can see a golden crust around the outside edges on the top layer.
Let your lasagna rest five minutes before cutting and serving.
I prefer fresh lasagna pasta sheets which are found in the refrigerator section of most grocery stores. If you can’t find you can use dried instant noodles.
No Cook or Instant Noodles can be used without pre-boiling (check the packet instructions first). You can assemble as normal. To ensure the pasta has enough liquid to cook through while the lasagna is baking, we normally add about 1/2 cup of water to our sauce when using instant noodles.
FOLLOW ME ON INSTAGRAM https://www.instagram.com/ciacookitalianabroad/