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Authentic Italian Lasagna with Bechamel
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Authentic Italian Lasagna with Bechamel

1 h 50 minServes 10Nutri-Score C€€
from @alexrioscooks8 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • ground beefMeat454 g
  • Italian sausage (casings removed)Meat227 g
  • olive oilPantry30 ml
  • onion (diced)Produce1 piece
  • carrots (diced)Produce45 g
  • celery (diced)Produce40 g
  • garlic (minced)Produce4 pieces
  • tomato pastePantry30 g
  • dry red wineBeverages60 ml
  • tomato puree (passata)Pantry680 g
  • saltSpices6 g
  • oreganoSpices1 g
  • black pepperSpices500 mg
  • basil (fresh leaves)Produce5 g
  • Parmesan rindDairy1 piece
  • butterDairy56 g
  • flourPantry32 g
  • whole milk (warm)Dairy720 ml
  • nutmeg (pinch, ground)Spices500 mg
  • lasagna sheetsGrains20 pieces
  • mozzarella (freshly shredded)Dairy510 g
  • Parmesan cheese (freshly shredded)Dairy75 g

per serving

Nutrition

457kcal

Carbs
30 g
Proteins
25 g
Fat
27 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Saucepan
  • Whisk
  • Baking dish
  • Oven

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Soften the lasagna sheets

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

  7. Bake

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