Experience the soul of Italian family cooking with this classic Authentic Italian Lasagna
⏱️ Preparation time: 15 min
👥 Number of people: 6 people
👨🍳 Level: Easy / Artisan
A heartwarming dish made up of layers of al dente egg pasta, a slowly simmered traditional ragù, velvety béchamel sauce, and a generous layer of grated Parmigiano Reggiano.
Pure craftsmanship on your plate!
🛒 What do you need? (Ingredients)
- 300 grams lasagne sheets (preferably fresh)
- 400 grams minced beef
- 100 grams pancetta or bacon, finely chopped
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 tablespoons tomato paste
- 400 grams peeled tomatoes (can)
- 150 ml dry white wine
- 100 ml full cream milk
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 60 grams butter
- 60 grams flour
- 1 litre full cream milk (for béchamel)
- 0.3 teaspoons nutmeg, freshly grated
- 150 grams Parmigiano Reggiano, freshly grated
👨🍳 The Preparation (Step-by-step)
Starting the Ragù:
Heat 2 tablespoons of olive oil in a large pan and sauté 1 onion, finely chopped, 1 carrot, finely chopped, and 1 celery stalk, finely chopped, along with 100 grams of pancetta or bacon, finely chopped, over medium heat until soft, about 8 minutes.
Browning the mince:
Add 400 grams of minced beef and cook until browned. Add 2 tablespoons of tomato paste and stir for 2 minutes.
Deglazing with wine:
Pour in 150 ml of dry white wine and let it reduce until the alcohol smell is gone.
Simmering:
Add 400 grams of peeled tomatoes (canned), 100 ml of full cream milk, 1 teaspoon of salt, and 0.5 teaspoon of freshly ground black pepper. Bring to a boil, reduce the heat, and let it simmer gently for at least 2 hours, stirring occasionally. Add a bit of water if it becomes too dry.
Making the béchamel sauce:
Melt 60 grams of butter in a pan over low heat. Add 60 grams of flour and stir for 2 minutes until a smooth roux forms.
Adding milk:
Gradually pour in 1 litre of full cream milk (for béchamel), continuing to whisk until a smooth, thick sauce forms, about 8-10 minutes. Season with 0.3 teaspoon of nutmeg, freshly grated, and a pinch of salt.
Preheating the oven:
Preheat the oven to 180°C (top and bottom heat).
Building layers:
Grease a baking dish with a bit of béchamel. Place a layer of lasagne sheets (preferably fresh), then ragù, then béchamel, then a bit of Parmigiano Reggiano, freshly grated. Repeat this 4-5 times and finish with a layer of béchamel and a generous layer of 150 grams of Parmigiano Reggiano, freshly grated on top.
Baking:
Bake the lasagne for 35-40 minutes until the top is golden brown and bubbling.
Let it rest:
Let the lasagne rest for at least 10-15 minutes before slicing, so the layers hold together nicely.
The "Secrets of Nonna Kelvini" Tip
For the best flavour: make the ragù a day in advance, the flavours will only improve. Preferably use fresh lasagne sheets (or soak dried sheets in warm water for 5 minutes first).
The Authentic Ragù: A true Bolognese ragù takes time. By slowly simmering the meat in a rich base of sofrito (onion, carrot, celery), Italian tomatoes, and a splash of wine, a deep, full flavour is developed.
Velvety Bechamel: No grated young cheese or ready-made sauces, but a creamy, homemade béchamel sauce with a pinch of fresh nutmeg that perfectly binds the layers together.
Artisanal Pasta Layers: Thin, sturdy egg pasta sheets that absorb the sauces perfectly without making the lasagne soggy.
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