Lasagna is possibly one of the most popular dishes of the Italian cooking traditions. I’m sure you have had it or tried to make it at least once in your lifetime.
Today, I’m going to show you a simple way to make lasagna. Usually, when I make lasagna, I also make my own pasta. However, as you know, my sister and I have started this channel to provide simple recipes so, the lasagna in this video is made by using already made sfoglia that you can find in Italian or big grocery stores.
Three simple tips to make traditional Italian lasagna:
1. Don’t make too many layers – 5-6 layers maximum. If you make more, your lasagna will result too heavy, too doughy.
2. Don’t use too much ragù sauce and/or too much besciamella. If you do, your lasagna will result too rich.
3. Don’t use cheeses like mozzarella, cheddar or else – only Parmesan cheese!
INGREDIENTS
500g of pasta (sfoglia) for lasagna
500g of minced meat
300ml of passata (strained tomatoes)
30g of butter
300ml of milk
3 tablespoons of flour
1/2 onion
1/2 carrot
1/2 celery
1/2 glass of white wine (optional)
Parmesan cheese
Olive oil
Salt
INSTRUCTIONS
Ragù sauce
Heat up three tablespoons of olive oil in a large pan. Add the chopped onion, carrot and celery and let them fry for a couple of minutes. Add the minced meat and keep stirring to make sure the meat doesn’t bunch up. Add half glass of white wine. Keep stirring. When the meat is cooked, add the passata. Add a pinch of salt. Cover and let it simmer for a 10 to 15 minutes at low heat.
Besciamella
Melt the butter in a small pan. Add three tablespoons of flour and stir at low heat. Add the milk gradually whole stirring. Add a pinch of salt. Keep stirring until the besciamella has thickened.
Pasta
Fill a large saucepan with water and bring to the boil. Add a few sfoglie at a time. Drain them (al dente) and place them on a dry cloth. Repeat until they are all cooked.
Lasagna
Spread a scoop of ragù sauce and a couple tablespoons of besciamella at the bottom of a baking tray then add the first layer of sfoglia. Add a couple of scoops of ragù, a couple of tablespoons of besciamella and a few pinches of grated Parmesan cheese. Then add another layer of sfoglia and repeat this process until you will have made 5, maximum 6 layers.
Place in the oven and cook for 45 minutes at 180C (355F). Serve hot.
Buon Appetito!