Lasagna is a timeless comfort food that combines rich flavors and satisfying textures in every bite. This classic Italian dish, made with layers of pasta, savory meat sauce, and melted cheese, has been a beloved staple in kitchens for generations. Whether served at family gatherings or as a cozy weeknight dinner, lasagna provides a hearty and delicious experience that never fails to impress. Its versatility allows for countless variations, making it a dish that can be easily customized to suit different tastes.
Lasagna with My Variation: Ingredients and Preparation
To prepare a tray of lasagna for 4 people, you will need the following ingredients:
Ingredients:
250g egg puff pastry in sheets (approximately 20 cm by 15 cm)
800g meat sauce
500g béchamel sauce
200g sliced cooked ham
200g caciotta cheese
4 hard-boiled eggs
150g peas (to add to the meat sauce)
100g Parmesan or freshly ground Grana cheese
Meat Sauce Recipe
Ingredients for Meat Sauce:
500g minced veal and pork
1 carrot, 1 celery rib, and 1 small onion, finely chopped
500g peeled and chopped tomatoes
1 liter of meat stock (or stock cube)
1 pinch of brine (chopped garlic, rosemary, sage, salt, and pepper)
Olive oil (as needed)
Meat Sauce Preparation:
Heat olive oil in a pan and sauté the finely chopped carrot, celery, and onion until browned.
Add the minced meat and cook for 10 minutes.
Prepare a liter of stock using the meat stock cube, then add it to the sauté mixture. Cook until the stock evaporates, about two hours. Add water as needed to prevent drying.
Season with salt and pepper, then add the chopped tomatoes. Continue cooking for another 20 minutes.
Add the peas and cook for another 10 minutes, adding water or stock if needed.
Béchamel Sauce Recipe
Ingredients for Béchamel Sauce:
500ml whole milk
50g butter
50g flour
A pinch of nutmeg
A pinch of salt
Béchamel Preparation:
Heat the milk in a saucepan, adding the nutmeg and salt.
Melt the butter in a separate pan, add the flour, and stir to avoid lumps.
Gradually pour the flour mixture into the hot milk, stirring constantly, until the sauce thickens to your desired consistency.
Lasagna Assembly
While the meat sauce and béchamel sauce are being prepared, also prepare the cheese and hard-boiled eggs.
Grease a rectangular baking pan (20x30 cm) with butter.
Add a couple of tablespoons of meat sauce to the bottom of the pan, then place a sheet of dough on top.
Spread more meat sauce and béchamel sauce over the pasta.
Add a layer of caciotta cheese, hard-boiled egg slices, and cooked ham.
Repeat the layering process until all ingredients are used, finishing with meat sauce, béchamel sauce, and grated Parmesan on top.
Bake in a static oven at 180°C for about 30 minutes, or until a golden crust forms on top.
Tip for Extra Lasagna
Since lasagna preparation takes time, I suggest doubling the quantities and preparing two trays. Freeze the second tray for later, and bake it when you're ready to enjoy a fresh lasagna.
Classic Lasagna Bolognese Recipe
For those who prefer a traditional Bolognese lasagna, here's how to make it:
Green Pasta Recipe for Lasagna Bolognese
For 4 people:
300g flour
60g cooked and finely chopped spinach
3 medium eggs
Beat the eggs and mix them with the flour and spinach. Knead the dough by hand until it becomes firm.
Allow the dough to rest for 30 minutes, covered.
Roll the dough into thin sheets, cut into rectangles, and cook them in boiling salted water for a few minutes. Dry the sheets on a cloth.
Bolognese Ragù Recipe
For Bolognese ragù:
300g ground beef
150g minced pork belly
1 carrot, 1 celery rib, and 1 small onion
300g tomato puree
½ glass dry white wine
½ glass milk
Olive oil
Salt, pepper
½ glass fresh cooking cream (optional)
In a large pot, sauté the diced bacon, carrot, celery, and onion in olive oil over low heat. Add the minced meat and cook until browned.
Add the white wine and allow it to evaporate. Then add the tomato puree and cook for about two hours, adding stock as needed to prevent drying out.
Add the milk, salt, and pepper. If using, add the cream just before removing the sauce from the heat.
Lasagna with Pesto
A unique variation of lasagna that blends pesto with béchamel sauce and caciotta cheese.
Pesto alla Genovese Preparation
Ingredients:
100g basil leaves
120g olive oil
60g pine nuts
60g aged pecorino
40g Parmesan cheese
½ garlic clove
A pinch of coarse salt
In a mortar, crush the garlic with salt, then add the basil leaves and continue grinding.
Add the pine nuts and continue grinding. Add the grated cheeses and mix in the olive oil until smooth.
Lasagna with Pesto Preparation
Ingredients:
250g lasagna pasta
300g pesto
300g béchamel sauce
200g caciotta or provola cheese
Spread a spoonful of pesto on the bottom of the greased pan, then layer with pasta.
Continue layering with pesto, béchamel, and caciotta cheese until all ingredients are used. Finish with Parmesan cheese on top.
Bake in a preheated oven at 180°C for 30 minutes.
Lasagna with Mushrooms
This autumn-inspired lasagna features mushrooms as the main filling.
Mushroom Sauce Preparation
Clean and chop the mushrooms. Sauté with garlic in olive oil and cook for about 10 minutes. Add chopped parsley.
Layer the mushroom sauce with pasta and béchamel, topping with Parmesan cheese.
Bake in a preheated oven at 180°C for about 40 minutes.
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