Lasagna is the typical Italian Sunday dish. This rich and tasty dish originates from Emilia and, specifically, from the city of Bologna. Lasagna, however, is known, appreciated, made, remade, tasted and shared not only throughout Italy, but also abroad as an Italian symbolic dish.
Today we are going to guide you through the preparation to the ingredients. You just have to prepare it and enjoy it in the company of your family for a very special day!
Home Made Lasagne Recipe with Parmesan Ingredients
For 8 servings:
- Beef (minced beef, coarsely ground and mixed) 300 g
- Bacon 150 g
- Carrots 50 g
- Celery 50 g
- Golden onions 50 g
- Red wine 100 g
- Tomato puree 300 g
- Vegetable broth
- Extra virgin olive oil 1 tbsp
- Black pepper
- Butter 70 g
- 00 flour 70 g
- Whole milk 1 l
To prepare the lasagna, start with the meat sauce. Prepare the vegetable broth that you will need to keep warm. Then take the bacon, first cut it into strips. With a knife or a crescent, chop it well. Separately, finely mince the carrots, onions, celery and set it aside. In a saucepan pour a drizzle of oil and bacon. Shell it well with a ladle and let it brown for a few minutes. Then add the chopped vegetables and cook for 5-6 minutes. Then add the minced meat. Stir and raise the heat. Let the meat brown without haste, it must be well browned to seal the juices and be soft and not stringy. Deglaze with the red wine, then wait until it has completely evaporated and add the tomato puree. Stir, the ragù must cook for two hours. When it has boiled again, you can add a little hot broth, one or two ladles. Then let the sauce go for a couple of hours at least. You will have to cook with the lid, without closing completely. Check and stir from time to time, add more broth when needed and let it cook for the indicated time.
Now switch to pasta and let it cook in boiling water.
In the meantime, prepare the béchamel, always remembering to check the sauce. In a saucepan, heat the milk, without boiling it. In another pan pour the butter and let it melt. Add the flour in one go and cook for a few minutes until you get a golden roux. Then pour the hot milk in 3 times, mixing well. Add the salt and flavor with the nutmeg. Continue to mix until you obtain a creamy béchamel. Transfer to a small bowl, cover with cling film and set aside. As soon as 30 minutes have elapsed, take the dough back and take a piece out. Cover the remaining dough with plastic wrap to keep it from drying out.
Ultimately take a large 30×20 cm lasagna pan and butter the bottom. Add a thin layer of bechamel and one of ragù. Then place the first sheet, add a layer of bechamel and one of ragù. Add the grated parmesan and place on top of another sheet of dough. so as to completely cover the dough. Sprinkle with grated cheese, add some tufts of butter and bake in a preheated static oven at 170 ° for 40 minutes 48.
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