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Classic Italian Lasagna

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Classic Italian Lasagna

Classic Italian Lasagna

The recipe Classic Italian Lasagn If you have ricotta cheese, onion, olive oil, and a few other ingredients on hand, you can make it.

Instructions

1
Watch how to make this recipe.
2
Preheat oven to 375 degrees F.
Equipment you will use
OvenOven
1
In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon.
Ingredients you will need
ButterButter
All Purpose FlourAll Purpose Flour
SauceSauce
MilkMilk
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Wooden SpoonWooden Spoon
WhiskWhisk
PotPot
2
Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
Ingredients you will need
Tomato SauceTomato Sauce
SeasoningSeasoning
NutmegNutmeg
3
In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink.
Ingredients you will need
Extra Virgin Olive OilExtra Virgin Olive Oil
Salt And PepperSalt And Pepper
Ground BeefGround Beef
MeatMeat
Equipment you will use
Frying PanFrying Pan
4
Remove from heat and drain any excess fat. Set aside and allow to cool completely.
5
In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
Ingredients you will need
Salt And PepperSalt And Pepper
Ricotta CheeseRicotta Cheese
EggEgg
Equipment you will use
BowlBowl
6
Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top.
Ingredients you will need
Lasagne NoodlesLasagne Noodles
Ground BeefGround Beef
Ricotta CheeseRicotta Cheese
SpinachSpinach
SauceSauce
Equipment you will use
Baking PanBaking Pan
7
Sprinkle 1/2 the mozzarella cheese on top of the beef.
Ingredients you will need
MozzarellaMozzarella
BeefBeef
8
Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses.
Ingredients you will need
Lasagne NoodlesLasagne Noodles
MozzarellaMozzarella
ParmesanParmesan
SauceSauce
9
Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
Ingredients you will need
ButterButter
10
Line a large baking sheet with aluminum foil.
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Aluminum FoilAluminum Foil
Baking SheetBaking Sheet
11
Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes.
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OvenOven
12
Remove cover and continue to bake for about 15 minutes.
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OvenOven
13
In a large casserole pot or Dutch over, heat oil over medium high heat.
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Cooking OilCooking Oil
Equipment you will use
PotPot
14
Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes.
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GarlicGarlic
OnionOnion
15
Add celery and carrots and season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
CarrotCarrot
CeleryCelery
16
Saute until all the vegetables are soft, about 5 to 10 minutes.
Ingredients you will need
VegetableVegetable
17
Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick.
Ingredients you will need
Bay LeavesBay Leaves
TomatoTomato
18
Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Ingredients you will need
Unsalted ButterUnsalted Butter
Bay LeavesBay Leaves
SeasoningSeasoning
SauceSauce
19
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
Ingredients you will need
Tomato SauceTomato Sauce
Equipment you will use
Food ProcessorFood Processor
BowlBowl
20
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Ingredients you will need
SauceSauce
Equipment you will use
Ziploc BagsZiploc Bags

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Poggerino Chianti Classico Bugialla Riserva. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 44 dollars per bottle.
Poggerino Chianti Classico Bugialla Riserva
Poggerino Chianti Classico Bugialla Riserva
Bright ruby red color. On the nose notes of blackberries, leather, cherries and red currant with a touch of licorice, graphite and tobacco. Sweet and persistent tannins.
DifficultyExpert
Ready In1 h, 15 m.
Servings6
Health Score74
Very Healthy
CuisinesMediterraneanItalianEuropean
Dish TypesLunchMain CourseMain DishDinner
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