The SECRET behind the perfect LASAGNE?
The world's most famous casserole is, without a doubt, one of my favorite dishes. Its secret lies in the carefully prepared sauces. Watch this video to see how to master the flavor, texture, and layering of lasagna.
Recipe:
500g ground beef
2 sausages
1 carrot
2 celery stalks
30g fennel
3 shallots (or yellow onions)
3-4 sprigs thyme, 1 sprig rosemary
125ml red wine
300g passata
150g vegetable broth
250-350g lasagna sheets
Salt, pepper, olive oil
Instructions
Dice the vegetables as finely as possible.
Season the ground beef with salt and pepper and brown over high heat with a little oil.
Sauté the vegetables in olive oil in a separate pot over medium heat. Season with two pinches of salt and some freshly ground pepper.
Meanwhile, finely chop 2 salsiccia sausages and add them to the ground beef.
Béchamel
1 white onion
50 g butter
50 g flour
300 ml cold milk
3 cloves
1 bay leaf
4-5 peppercorns
2 pinches of salt
150 g Parmesan
For the lasagna
500 g lasagna sheets (store-bought or make your own according to the pasta recipe on page XX)
100 g Parmesan
For the béchamel, dice the onion and melt the butter in a small saucepan. Stir in the flour until a golden cream forms. Pour in the milk, add the onion, cloves, bay leaf, salt, and pepper, and simmer for 10 minutes until creamy. Discard the cloves and bay leaf and stir in the grated Parmesan to create a cheesy béchamel sauce. This sauce saves you from having to repeatedly grate Parmesan cheese while layering the lasagna.
If the sauce is too thick, you can thin it out with 1-2 tablespoons of water.
Now, grease a baking dish with 2-3 tablespoons of béchamel sauce and then spread enough pasta sheets on it to cover the bottom. Add another layer of béchamel sauce and 2-3 tablespoons of Bolognese sauce to cover the entire surface. Spread the sauce evenly into the corners of the dish.
Next, add another layer of pasta sheets, then more béchamel, and then the Bolognese sauce. Repeat these steps until the last layer of pasta just reaches the top of the dish.
Finally, brush the pasta with Bolognese and béchamel sauce and sprinkle generously with Parmesan cheese. Bake in the oven at 180°C for 30-40 minutes, let cool slightly, and serve with more Parmesan cheese.
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