Classic Italian lasagna

Classic Italian lasagna

315 ratings

Karl-Reinhard, wine connoisseur and hobby cook


„A classic recipe that you need to have in your repertoire!“

Difficulty

Medium 👍
40
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
150 g
lasagna sheets
500 g
ground beef
800 g
tomatoes (crushed, canned)
150 g
carrots
1
onion
1 clove
garlic
2 tsp
oregano (dried)
500 ml
milk
50 g
butter
40 g
flour
60 g
Parmesan cheese (grated)
1 pinch
nutmeg
olive oil for frying
salt
pepper
Metric
Imperial
  • 150 g lasagna sheets
  • 500 g ground beef
  • 800 g tomatoes (crushed, canned)
  • 150 g carrots
  • 1  onion
  • 1 clove garlic
  • 2 tsp oregano (dried)
  • 500 ml milk
  • 50 g butter
  • 40 g flour
  • 60 g Parmesan cheese (grated)
  • 1 pinch nutmeg
  • olive oil for frying
  • salt
  • pepper

Utensils

  • baking dish
  • oven
  • vegetable peeler
  • large frying pan
  • small saucepan
  • cooking spoon
  • cheese grater (optional)
  • cutting board
  • knife
  • ladle (optional)

Enjoy with

Chianti Classico D.O.C.G.
This classic wine, with its full body and smooth tannins, is an ideal sparring partner for lasagna. The rich dish plays to the wine’s strengths: tomatoes pair wonderfully with its fruitiness and the pasta highlights its spice. Decant and serve this Chianti at 16 - 18°C / 60 – 65°F.

Nutrition per serving

Cal
756
Protein
54g
Fat
34g
Carb
50g

Step 1/7

Finely chop garlic. Peel and dice onion and carrots.
  • 1 clove garlic
  • 1 onion
  • 150 carrots
  • vegetable peeler
  • cutting board
  • knife

Finely chop garlic. Peel and dice onion and carrots.

Step 2/7

Heat some olive oil in a large frying pan and sauté onions, carrots, and garlic. Add ground beef to brown, breaking it up with a cooking spoon. Season with salt and pepper.
  • olive oil for frying
  • 500 ground beef
  • salt
  • pepper
  • large frying pan
  • cooking spoon

Heat some olive oil in a large frying pan and sauté onions, carrots, and garlic. Add ground beef to brown, breaking it up with a cooking spoon. Season with salt and pepper.

Step 3/7

Now, add crushed tomatoes and season again with salt and pepper. Simmer covered over medium heat for approx. 15 - 20 min. Stir in dried oregano.
  • 800 tomatoes
  • 2 tsp oregano
  • salt
  • pepper
  • cooking spoon

Now, add crushed tomatoes and season again with salt and pepper. Simmer covered over medium heat for approx. 15 - 20 min. Stir in dried oregano.

Step 4/7

Meanwhile, preheat oven to 200°C/390°F. For the béchamel sauce, melt butter in a small sauce pan. Add flour and sauté, stirring constantly to form a roux.
  • 50 butter
  • 40 flour
  • oven
  • small saucepan
  • cooking spoon

Meanwhile, preheat oven to 200°C/390°F. For the béchamel sauce, melt butter in a small sauce pan. Add flour and sauté, stirring constantly to form a roux.

Step 5/7

Add cold milk in portions and reduce over medium heat, stirring occasionally, for approx. 5 – 8 min. Season with nutmeg and salt and pepper.
  • 500 ml milk
  • 1 pinch nutmeg
  • salt
  • pepper
  • cooking spoon

Add cold milk in portions and reduce over medium heat, stirring occasionally, for approx. 5 – 8 min. Season with nutmeg and salt and pepper.

Step 6/7

Cover bottom of baking dish with a layer of meat sauce. Top with lasagna sheets and béchamel sauce. Repeat procedure until ingredients are used up. Finish off with béchamel sauce.
  • 150 lasagna sheets
  • baking dish
  • ladle

Cover bottom of baking dish with a layer of meat sauce. Top with lasagna sheets and béchamel sauce. Repeat procedure until ingredients are used up. Finish off with béchamel sauce.

Step 7/7

Top with freshly grated Parmesan and bake in preheated oven at 200°C/390°F for approx. 30 – 40 min. on the middle rack until golden. Serve hot in baking dish.
  • 60 Parmesan cheese
  • cheese grater
  • oven

Top with freshly grated Parmesan and bake in preheated oven at 200°C/390°F for approx. 30 – 40 min. on the middle rack until golden. Serve hot in baking dish.