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Authentic Italian Lasagna with Bechamel
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Authentic Italian Lasagna with Bechamel

1 h 50Pour 10Nutri-Score C€€
par @alexrioscooks8 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

10 personnes
  • ground beefViandes454 g
  • Italian sausage (casings removed)Viandes227 g
  • olive oilÉpicerie30 ml
  • onion (diced)Fruits et légumes1 morceau
  • carrots (diced)Fruits et légumes45 g
  • celery (diced)Fruits et légumes40 g
  • garlic (minced)Fruits et légumes4 morceaux
  • tomato pasteÉpicerie30 g
  • dry red wineBoissons60 ml
  • tomato puree (passata)Épicerie680 g
  • saltÉpices6 g
  • oreganoÉpices1 g
  • black pepperÉpices500 milligrammes
  • basil (fresh leaves)Fruits et légumes5 g
  • Parmesan rindProduits laitiers1 morceau
  • butterProduits laitiers56 g
  • flourÉpicerie32 g
  • whole milk (warm)Produits laitiers720 ml
  • nutmeg (pinch, ground)Épices500 milligrammes
  • lasagna sheetsCéréales20 morceaux
  • mozzarella (freshly shredded)Produits laitiers510 g
  • Parmesan cheese (freshly shredded)Produits laitiers75 g

par portion

Nutrition

457kcal

Glucides
30 g
Protéines
25 g
Lipides
27 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Casserole
  • Fouet
  • Plat allant au four
  • Four

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 4

  5. Soften the lasagna sheets

    • Do not boil the sheets; cover them with very hot tap water until flexible.
    Étape 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.
    Étape 6

  7. Bake

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