Skip to content
Menu
The Only Lasagna Recipe You Need
Main

The Only Lasagna Recipe You Need

2 h 30 minServes 8Nutri-Score C€€
from @thegoldenbalance42 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • onion (finely diced)Produce1 piece
  • celery (peeled and finely sliced)Produce2 pieces
  • carrots (shredded)Produce2 pieces
  • garlic (smashed with salt into a paste)Produce4 pieces
  • olive oil (generous drizzle)Pantry30 ml
  • salt (to taste)Spices8 g
  • tomato paste (cooked until browned)Pantry60 g
  • ground beefMeat700 g
  • smoked paprikaSpices5 g
  • chipotle chili powderSpices2 g
  • beef stockPantry250 ml
  • San Marzano tomatoes (canned, crushed by hand)Pantry800 g
  • butterDairy60 g
  • flourPantry60 g
  • milk (added in batches)Dairy800 ml
  • black pepper (freshly ground)Spices2 g
  • mozzarella (shredded)Dairy400 g
  • parmesan (grated)Dairy120 g
  • lasagna sheets (boiled 8-10 min)Grains250 g

per serving

Nutrition

466kcal

Carbs
26 g
Proteins
26 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Saucepan
  • Stockpot
  • Whisk
  • Baking dish
  • Colander

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 9

  10. Rest and serve

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