Lasagne is an Italian dish made of thin flat pasta alternating with fillings like ground meats, tomato sauce, vegetables, cheese with ricotta and parmesan, and seasonings and spices like garlic, oregano and basil.

The dish may be topped with melted grated mozzarella cheese. Cooked pasta is typically assembled with ingredients and then baked in an oven. The resulting lasagne casserole is cut into single-serving square portions.

Lasagne originated in Italy during the Middle Ages and have traditionally been made in the city of Naples. The first recorded recipe was set down in the early 14th-century Liber de Coquina meaning The Book of Cookery. 

It has a slight resemblance to the traditional form of lasagne, featuring a fermented dough flattened into thin sheets lasagne, boiled, sprinkled with cheese and spices. It is eaten with a small pointed stick. The traditional lasagne of Naples, lasagne di carnevale, are layered with local sausage, hard-boiled eggs, ricotta and mozzarella cheeses, with a Neapolitan sauce. Lasagne layered with a thicker ragù and Béchamel sauce, and are traditionally associated with the Emilia-Romagna of Italy.

  • Prep Time15 min
  • Cook Time25 min
  • Total Time40 min
  • Yield1 Container
  • Serving Size500 g
  • Energy794 cal
  • Cuisine
    • Italian
  • Course
    • Appetizer
    • Breakfast
  • Cooking Method
    • Baking
    • Cutting
    • Mixing
    • Boiling

Ingredients

  • Bolognese Sauce
    • 1 tbsp oil
    • 1 yellow onion, diced
    • 1 celery rib, diced
    • 1 carrot, peeled and diced
    • 1 garlic clove, minced
    • 2 lbs lean ground meat
    • 2 tbsp tomato paste
    • 2 tbsp Italian seasoning
    • 1/2 cup white wine
    • 1 cup milk
    • 1 19-oz can crushed tomatoes
    • 3 cups chicken broth
    • Salt and pepper to taste
    Béchamel Sauce
    • 5 tbsp butter
    • 1/4 cup flour
    • 4 cups whole milk
    • 1/8 tsp ground nutmeg
    Lasagna
    • 16 fresh lasagna sheets, cut to fit your baking dish
    • 1 cup shredded mozzarella cheese
    • 2 cups freshly grated Parmesan cheese

Method

1
  • In a large skillet or soup pot, heat the oil over medium-high heat.
  • Add the onion, celery, and carrot. Cook, stirring, until they begin to soften, between 4 and 6 minutes. Add the garlic and cook for another 30 seconds.

  • Add the ground meat and cook, breaking it up with the side of a spoon, until it is no longer pink, about 8 minutes.
  • Stir in the tomato paste and Italian seasoning and cook for another minute.

  • Add the white wine and cook for 3 minutes. Add the milk, crushed tomatoes, and chicken broth.
  • Bring the mixture to a boil and the reduce the heat to medium-low and simmer the sauce for between 1 to 2 hours. The longer it simmers, the better it will be. Season it with salt and pepper.
  • In a large saucepan, melt the butter over medium heat. Once the butter is melted, whisk in the flour.

  • Continue to whisk vigorously until the mixture is smooth and golden, about 2 to 3 minutes.
  • Slowly add the milk, whisking constantly, until the mixture is completely smooth.
  • Continue gently whisking as the milk heats up. The mixture will thicken as you whisk. Once it’s creamy, whisk in the nutmeg and remove it from the heat and set it aside.

  • Preheat the oven to 350°F. Grease a large, deep baking dish liberally with butter.
  • In the base of the baking dish, add a layer of béchamel sauce. Then layer in two lasagna sheets.
  • They may need to be trimmed to get a snug fit.
  • Add a layer of bolognese sauce, then sprinkle in about 1/4 cup Parmesan cheese, and add another layer of béchamel.
  • Top with lasagna sheets and continue to layer until all of the ingredients are gone or you’ve reached the top of the dish. Top the final layer of lasagna sheets with the remaining bolognese and béchamel sauces.

  • Top the entire dish with the mozzarella cheese and remaining Parmesan.
  • Cover the dish with aluminum foil and bake for 30 minutes.
  • Remove the foil and bake until the cheese is golden and bubbly, an additional 15 minutes.
  • Remove the lasagna from the oven and allow it to stand for at least 15 to 20 minutes before serving.
  • Store in the refrigerator for up to 3 days.
  • 1 servings per container
  • Serving Size500 g
  • Amount per serving
  • Calories794
  • % Daily Value*
  • Total Fat38 g48.72%
  • Saturated Fat17 g85%
  • Trans Fat0 g
  • Polyunsaturated Fat0 g
  • Monounsaturated Fat0 g
  • Cholesterol0 mg0%
  • Sodium270 mg11.74%
  • Total Carbohydrate63 g22.91%
  • Dietary Fiber4 g14.29%
  • Total Sugars16 g
  • Iron16 mg88.89%
  • Potassium10 mg0.21%

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