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In this video, I'll guide you through the steps to make a mouthwatering beef lasagna featuring a perfect mix of pork and beef, combined with fresh vegetables like onions, carrots, celery, and garlic. We'll elevate the flavors with a splash of red wine and a rich, homemade Italian tomato sauce. This lasagna is layered with fresh pasta sheets and a creamy Béchamel sauce, topped with a delectable blend of mozzarella, pecorino, and provolone cheeses.
Join me as I share tips and techniques for creating this classic Italian dish from scratch. Whether you're a beginner or a seasoned cook, you'll find this recipe easy to follow and incredibly satisfying.
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Ingredients:
For the Meat Sauce:
1 tablespoon olive oil
1 large onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
3 cloves garlic, minced
500g (about 1.1 pounds) ground pork and beef mix (optional)
1/2 cup red wine (you can use water or stock )
1 (28-ounce) can Italian crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano (optional)
1 teaspoon dried basil or fresh basil leaves
Salt and black pepper to taste
For the Béchamel Sauce:
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk, warmed
A pinch of nutmeg
Salt and white pepper to taste
For the Lasagna:
Fresh lasagna sheets
2 cups shredded mozzarella cheese
1 cup grated pecorino or parmigiano cheese
1 cup grated provolone cheese(if available)
Instructions:
1. Prepare the Meat Sauce:
Sauté Vegetables:
Heat Oil: In a large skillet or saucepan, heat the olive oil over medium heat.
Add Aromatics: Add the chopped onion, carrot, celery, and garlic. Sauté for about 5-7 minutes until the vegetables are soft and fragrant.
Cook the Meat:
Brown Meat: Add the pork and beef mixture to the skillet and cook until browned, breaking it into small crumbles with a wooden spoon.
Deglaze and Simmer:
Add Wine: Pour in the red wine and simmer for 3-4 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.
Add Tomatoes and Seasoning: Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Bring to a boil, then reduce heat and let it simmer for1 hour in part 1, stirring occasionally
Then add a cup of water or vegetable stock and let it simmer for another hour.
2. Prepare the Béchamel Sauce:
Make the Roux:
Melt Butter: In a medium saucepan, melt the butter over medium heat.
Add Flour: Stir in the flour and cook for 1-2 minutes until it forms a smooth paste (roux) without browning.
Add Milk and Seasoning:
Whisk in Milk: Gradually add the milk, whisking constantly to prevent lumps.
Season: Bring to a simmer and cook until the sauce thickens, about 5-7 minutes. Stir in nutmeg, salt, and white pepper to taste. Remove from heat.
3. Cook the Lasagna Sheets:
Boil Fresh Pasta:
Blanch Sheets: If using fresh lasagna sheets, there's no need to boil them.
However, you can briefly blanch them in boiling water for 1-2 minutes if desired. Drain and set aside.
4. Assemble the Lasagna:
Layer the Ingredients:
First Layer: Preheat the oven to (185°C). Spread a thin layer of the meat sauce on the bottom of a baking dish.
Add Pasta: Place a layer of fresh lasagna sheets over the sauce.
Layer Cheese, Sauce, and Béchamel: Spread 1/3 of the meat sauce over the noodles. Spoon 1/3 of the Béchamel sauce over the meat sauce. Sprinkle with 1/3 of the mozzarella, pecorino, and provolone cheeses. Repeat these layers two more times, ending with a final layer of the remaining tomato sauce .
5. Bake the Lasagna:
Bake and Serve:
Cover and Bake: Cover the baking dish with aluminum foil (to prevent sticking, you can either spray the foil with cooking spray or ensure it doesn’t touch the sauce). Bake in the preheated oven for 20 minutes.
Uncover and Brown: Remove the foil.
Generously Add pecorino cheese and bake for an additional 20 minutes, until the cheese is melted or lightly browned(not recommended).
Rest: Let the lasagna stand for about 10 minutes before serving to allow it to set.
Enjoy your delicious homemade lasagna with fresh pasta sheets!
Let’s bring the taste of Italy to your kitchen!
Buon appetito!
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