Welcome to [chef_mehrad] channel! 🍝 Here, you'll learn the secrets of making authentic Italian lasagna just like Nonna used to make. From the rich and savory Bolognese sauce to the creamy béchamel, we’ll guide you step-by-step through the entire process. Whether you’re a seasoned cook or a kitchen newbie, our detailed tutorials and tips will help you master this classic Italian dish.
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Making an authentic Italian lasagna involves preparing several components: the Bolognese sauce, the béchamel sauce, and the pasta layers. Here’s a detailed recipe:
Ingredients:
For the Bolognese Sauce:
2 tablespoons olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
400 grams ground beef
200 grams ground pork
1/2 cup whole milk
1 cup dry red wine (or white wine)
800 grams (28 oz) canned tomatoes (crushed) or homemade tomato sauce
Salt and pepper to taste
Fresh basil leaves, chopped (optional)
For the Béchamel Sauce:
100 grams unsalted butter
50-70 grams all-purpose flour
1 liter (4 cups) whole milk
Salt, to taste
Nutmeg, to taste
For the Lasagna:
Fresh lasagna sheets (or no-boil dried lasagna sheets)
grated Parmesan cheese
Mozzarella cheese (optional)
Pecorino cheese
Instructions:
1. Prepare the Bolognese Sauce:
Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, carrot, and celery. Cook until the vegetables are soft, about 10 minutes. Add the garlic and cook for another minute.
Cook the Meat: Add the ground beef and pork to the pot. Cook until browned and crumbled, about 10 minutes.
Wine: add the wine and let it simmer until evaporated.
Add Tomatoes: Stir in the tomato sauce or crushed tomatoes, salt, and pepper. If using, add chopped basil leaves. Reduce the heat to low and let the sauce simmer gently for at least 2 hours, stirring occasionally.
2. Prepare the Béchamel Sauce:
Make Roux: In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2-3 minutes to form a roux.
Add Milk: Gradually add the milk, whisking constantly to prevent lumps. Continue to cook and stir until the sauce thickens, about 10 minutes.
Season: Season with salt and a pinch of nutmeg. Remove from heat.
3. Assemble the Lasagna:
Preheat Oven: Preheat your oven to (185°C).
Layering: In a large baking dish, start with a thin layer of Bolognese sauce. Add a layer of lasagna sheets, then a layer of Bolognese sauce, followed by a layer of béchamel sauce. Sprinkle some Parmesan cheese - pecorino and mozzarella cheese on top. Repeat the layers until you run out of ingredients, finishing with a layer of tomato sauce and a generous sprinkle of Parmesan (part 2).
Bake: Cover the dish with aluminum foil and bake for 20 minutes (without any cheese on top).
Then, remove the foil and bake for an additional 15 minutes, until the cheese is melted .
4. Serve:
Let the lasagna rest for 10-15 minutes before serving to allow the layers to set.
Enjoy your homemade, authentic Italian lasagna!
Buon appetito!
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