Lasagna – A Classic Italian Dish

Instructions

• 1

  Peel and chop the onions into small cubes. Peel and grate the carrots.

• 2

  Place a pot on the stove, add oil, and heat over medium heat. Add the chopped onions to the pot.

• 3

  Let the onions sauté for about 5 minutes until translucent. Remember to stir occasionally.

• 4

  Add the tomato paste and let it fry for 2-3 minutes until it begins to darken in color to intensify the flavor.

• 5

  Push the onions and tomato paste to one side of the pot, and increase the heat. Add a bit more oil if the pot is too dry. Add the ground beef to the pot and brown it for about 5 minutes.

• 6

  Add the chopped tomatoes and grated carrots.

• 7

  Add salt and pepper to the meat sauce and stir well.

• 8

  Let the meat sauce simmer with the lid on for 15-20 minutes until the liquid is reduced and the sauce has thickened.

• 9

  Place a small pot on the stove, add butter for the béchamel, and heat over low to medium heat.

• 10

  Once the butter has melted, add the flour and stir together to form a roux.

• 11

  Spread the roux in the pot by pressing it down lightly with a whisk. Let it sit for about 1 minute, stir it, and give it another minute.

• 12

  Add about 1/4 of the milk and stir until it becomes very sticky. Add another 1/4 of the milk and stir again until the sauce is smooth and free of lumps.

• 13

  Add the remaining milk and nutmeg, and let the sauce cook for 10 minutes while stirring. Make sure to stir the sides well. Add the cheese to the sauce and stir until it is completely melted and incorporated.

• 14

  Remember to stir the sauce regularly to prevent burning. Once the cheese has melted, season with salt and pepper and remove from heat.

• 15

  When the meat sauce has cooked down, chop the basil and add it to the meat sauce.

• 16

  Preheat the oven to 356°F.

• 17

  Take out a baking dish. Start assembling the lasagna. Begin with a thin layer of meat sauce (about 1 cm thick), then a layer of béchamel sauce, and finally lasagna noodles. Repeat the layers until you have no more béchamel and meat sauce left. The last layer should be either béchamel or meat sauce.

• 18

  Add grated mozzarella on top.

• 19

  Bake it in the preheated oven for 35-40 minutes on the middle rack, or until the top is golden and bubbling, and the lasagna noodles are tender when you poke them with a fork or skewer.

• 20

  Remove the lasagna from the oven and let it rest for about 10 minutes. This allows the sauces to set, making the lasagna easier to cut and serve.

• 21

  Enjoy your classic lasagna!