Creamy Original Lasagna

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Italian bechamel lasagne

Nothing can beat a tray of creamy homemade lasagna! An over the top hearty meal with all the right ingredients: meat, cheese and pasta!

For the meat mixture people usually use beef. I like it with beef too, however I prefer it with veal. Our Turkish friends make it with lamb, which is also an excellent choice. If you use lean beef (~ 5% fat) you may need to add a little bit more olive oil when frying. Fattier meats can cook in their own fat.

One suggestion: be generous with the mozzarella!

Ingredients (serves 6-8 people)

  • 1.3 kg (~ 45 oz) beef mince.

  • 12 lasagna sheets.

  • 1 large onion finely chopped.

  • 3 garlic cloves finely chopped.

  • 4 big and mature tomatoes.

  • 2 cups of Italian passata.

  • A small bunch of flat-leaf parsley.

  • 1 tablespoon dried oregano.

  • 1 teaspoon paprika.

  • 4 eggs.

  • 150 gr (5.3 oz) ricotta cheese.

  • 250 gr (9 oz) shredded mozzarella.

  • ½ cup of extra virgin olive oil.

  • Salt and ground pepper.

For the bechamel sauce:

  • 1.25 lt (45 fl oz) milk

  • 2 tablespoons of butter.

  • 70 gr (2.5 oz) plain white flour.

  • 1 teaspoon nutmeg.

  • A generous pinch of salt.

Add 2-3 tablespoons of olive oil to a large frying pan or pot at medium heat. Start frying the beef making sure that it’s cooked evenly. Add the onion and garlic, the oregano, paprika, salt and pepper to taste and cook until the juices are reduced.

Chop the tomatoes and parsley in a blender until they become a smooth paste. Add them to the beef together with the passata. Lower the heat a little bit and cook it until the sauce thickens. Do not forget to simmer from time to time.

Italian bechamel lasagne

Follow my previous post to make a delicious creamy bechamel sauce!

In a bowl, whisk the eggs with the ricotta and keep them aside.

Most of the lasagna sheets do not require boiling before going into the oven as they cook with the rest of the juices. Please check the instructions on the box.

Use a medium tray and spread some of the tomato and beef mixture to the bottom. Place the lasagna sheets side by side to cover the whole surface of the tray. Add ~ 1/3 of the beef from the pan and spread it evenly. Pour half of the egg-ricotta mixture and use a spoon to spread it. Add a generous handful of mozzarella.

Repeat the previous steps for the second layer. Place the lasagna sheets, add the beef, egg-ricotta and mozzarella. Finish with another layer of lasagna sheets. If you have any meat mixture left, add it on top together with some mozzarella. Spread the bechamel sauce making sure it covers the whole surface and the edges.

Italian bechamel lasagne

Cook for ~ 40 minutes in a preheated oven at 180 degrees Celsius (360 F) until golden brown.

When ready, take it out of the oven and let it rest for ~ 15 minutes before you start cutting into pieces.

Italian bechamel lasagne

Bon appetit!

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