Homemade made lasagne
This classic lasagna recipe combines a rich Bolognese sauce, creamy Bechamel sauce, and layers of pasta and cheese. It’s a hearty and satisfying dish that’s perfect for a family dinner or special occasion.
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Ingredients:
Bolognese Sauce:
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| Ingredient | Quantity |
|---|---|
| Ground beef | 1 pound |
| Ground pork | 1/2 pound |
| Onion, finely chopped | 1 |
| Carrots, finely diced | 2 |
| Celery stalks, finely diced | 2 |
| Garlic, minced | 4 cloves |
| Crushed tomatoes | 1 can (28 ounces) |
| Tomato paste | 1/2 cup |
| Red wine (optional) | 1 cup |
| Whole milk | 1 cup |
| Beef or vegetable broth | 1 cup |
| Bay leaves | 2 |
| Salt and black pepper | To taste |
| Olive oil | For cooking |
Bechamel Sauce:
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| Ingredient | Quantity |
|---|---|
| Unsalted butter | 4 tablespoons |
| All-purpose flour | 1/2 cup |
| Whole milk | 4 cups |
| Ground nutmeg | 1/4 teaspoon |
| Salt and white pepper | To taste |
Other Ingredients:
| Ingredient | Quantity |
|---|---|
| Lasagne sheets (pre-cooked or no-boil) | 12 |
| Shredded mozzarella cheese | 2 cups |
| Grated Parmesan cheese | 1 cup |
| Fresh basil leaves | For garnish |
Instructions:
1. Prepare the Bolognese Sauce:
- Sauté the onion, carrots, celery, and garlic in olive oil until softened.
- Add the ground beef and pork, cook until browned.
- Stir in the crushed tomatoes, tomato paste, and optional red wine.
- Add milk, broth, and bay leaves. Season with salt and pepper.
- Simmer for 1.5-2 hours, stirring occasionally.
2. Make the Bechamel Sauce:
- Melt butter in a saucepan, whisk in flour to form a roux.
- Gradually add milk, whisking constantly to avoid lumps.
- Add nutmeg, salt, and pepper.
- Cook and whisk until the sauce thickens.
3. Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- In a baking dish, layer the bolognese sauce, lasagna sheets, Bechamel sauce, and cheese, repeating until all ingredients are used.
- Cover with foil and bake for 25-30 minutes.
- Uncover and bake for an additional 10-15 minutes until golden and bubbly.
4. Serve:
- Let the lasagna rest for 15 minutes before serving.
- Garnish with fresh basil leaves.
