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Authentic Italian Lasagna with Bechamel
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Authentic Italian Lasagna with Bechamel

1 h 50 minPara 10Nutri-Score C€€
de @alexrioscooks8 importaciones0 veces cocinadas
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Ingredientes

10 personas
  • ground beefCarne454 g
  • Italian sausage (casings removed)Carne227 g
  • olive oilDespensa30 ml
  • onion (diced)Frutas y verduras1 pieza
  • carrots (diced)Frutas y verduras45 g
  • celery (diced)Frutas y verduras40 g
  • garlic (minced)Frutas y verduras4 piezas
  • tomato pasteDespensa30 g
  • dry red wineBebidas60 ml
  • tomato puree (passata)Despensa680 g
  • saltEspecias6 g
  • oreganoEspecias1 g
  • black pepperEspecias500 miligramos
  • basil (fresh leaves)Frutas y verduras5 g
  • Parmesan rindLácteos1 pieza
  • butterLácteos56 g
  • flourDespensa32 g
  • whole milk (warm)Lácteos720 ml
  • nutmeg (pinch, ground)Especias500 miligramos
  • lasagna sheetsCereales20 piezas
  • mozzarella (freshly shredded)Lácteos510 g
  • Parmesan cheese (freshly shredded)Lácteos75 g

por ración

Nutrición

457kcal

Carbohidratos
30 g
Proteínas
25 g
Grasas
27 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Cazo
  • Varillas
  • Fuente de horno
  • Horno

paso a paso

Preparación

  1. Make the soffritto

    • Sweat the diced onion, carrots and celery in olive oil over medium heat until softened.
    • Add the minced garlic and stir for a minute.
    Paso 1

  2. Brown the meat

    • Add the ground beef and Italian sausage and brown.
    • Stir in the tomato paste and cook down for a few minutes.
    Paso 2

  3. Build the meat sauce

    • Deglaze the pot with the red wine and let it reduce.
    • Pour in the tomato puree, then season with salt, oregano and black pepper and add the basil and Parmesan rind.
    • Simmer until reduced and thickened.
    Paso 3

  4. Make the bechamel

    • Melt the butter in a small saucepan and whisk in the flour to make a roux, cooking for a few minutes.
    • Slowly whisk in the warm milk until thick and creamy.
    • Season with salt, pepper and a touch of nutmeg, then set aside.
    Paso 4

  5. Soften the lasagna sheets

    • Do not boil the sheets; cover them with very hot tap water until flexible.
    Paso 5

  6. Layer the lasagna

    • Start with a layer of meat sauce, then noodles, meat, bechamel, mozzarella and Parmesan.
    • Repeat the layers, finishing with a generous layer of mozzarella and Parmesan on top.
    Paso 6

  7. Bake

    • Bake covered at 375 °F (190 °C).
    • Bake uncovered.
    • Broil at the end.
    Paso 7
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