Authentic Italian Lasagna

🛒 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.

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