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The Only Lasagna Recipe You Need
Hoofdgerecht

The Only Lasagna Recipe You Need

2 u 30 minVoor 8Nutri-Score C€€
van @thegoldenbalance42 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

8 personen
  • onion (finely diced)Groente en fruit1 stuk
  • celery (peeled and finely sliced)Groente en fruit2 stukken
  • carrots (shredded)Groente en fruit2 stukken
  • garlic (smashed with salt into a paste)Groente en fruit4 stukken
  • olive oil (generous drizzle)Voorraadkast30 ml
  • salt (to taste)Kruiden en specerijen8 g
  • tomato paste (cooked until browned)Voorraadkast60 g
  • ground beefVlees700 g
  • smoked paprikaKruiden en specerijen5 g
  • chipotle chili powderKruiden en specerijen2 g
  • beef stockVoorraadkast250 ml
  • San Marzano tomatoes (canned, crushed by hand)Voorraadkast800 g
  • butterZuivel60 g
  • flourVoorraadkast60 g
  • milk (added in batches)Zuivel800 ml
  • black pepper (freshly ground)Kruiden en specerijen2 g
  • mozzarella (shredded)Zuivel400 g
  • parmesan (grated)Zuivel120 g
  • lasagna sheets (boiled 8-10 min)Granen250 g

per portie

Voedingswaarden

466kcal

Koolhydraten
26 g
Eiwitten
26 g
Vetten
29 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Braadpan
  • Steelpan
  • Soeppan
  • Garde
  • Ovenschaal
  • Vergiet

stap voor stap

Bereiding

  1. Prepare the mirepoix and garlic paste

    • Peel the celery to remove the fibrous strings, then slice it finely.
    • Finely dice the onion and set out the shredded carrots.
    • Sprinkle the garlic with salt and smash it into a paste.
    Stap 1

  2. Sweat the vegetables

    • Heat a generous drizzle of olive oil in a Dutch oven over medium heat.
    • Add the onion, celery and carrots and cook until soft and sweaty.
    • Season generously with salt, then stir in the garlic paste.
    Stap 2

  3. Brown the tomato paste and beef

    • Add the tomato paste and cook until nicely browned and deep in flavor.
    • Add the ground beef with a touch more salt and break it up.
    • Season with smoked paprika and chipotle chili powder and brown the meat.
    Stap 3

  4. Build and simmer the meat sauce

    • Pour in the beef stock and scrape up the browned bits from the pan.
    • Once bubbling, add the San Marzano tomatoes and crush them into the sauce.
    • Taste and adjust the seasoning, bring to a boil, then cover and simmer on low.
    Stap 4

  5. Make the béchamel

    • Melt the butter in a saucepan over low heat, then whisk in an equal amount of flour.
    • Cook for a couple of minutes to remove the raw flour taste.
    • Whisk in the milk in several batches until silky smooth, then season with salt and black pepper.
    Stap 5

  6. Finish the béchamel with cheese

    • Stir in the mozzarella, then add parmesan until the consistency feels right.
    • The sauce should coat the back of a spoon and hold when you swipe it.
    • Loosen with more milk if too thick, or add parmesan if too watery.
    Stap 6

  7. Cook the lasagna sheets

    • Bring well-salted water to a rigorous boil and add the lasagna sheets.
    • Cook for 8 to 10 minutes, stirring a couple of times so they don't stick.
    • Drain the sheets.
    Stap 7

  8. Layer the lasagna

    • Start with a layer of meat sauce, then a layer of lasagna sheets, trimming them to fit.
    • Add more meat sauce, a layer of béchamel and a quick layer of mozzarella.
    • Repeat the process once more, without drenching it in béchamel.
    Stap 8

  9. Bake the lasagna

    • Bake at 190 °C for about 30 minutes.
    • Switch to broil for the last 5 minutes to brown the top.
    Stap 9

  10. Rest and serve

    • Let the lasagna rest for at least 20 to 30 minutes before slicing.
    Stap 10
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