Traditional Lasagna
User Reviews
5
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Prep Time
35 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs 5 mins
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Servings
6 servings
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Calories
307 kcal
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Course
Main Course
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Cuisine
Italian
Traditional Lasagna
Description
This recipe involves preparing two sauces: a meat sauce made by sautéing lean ground beef with carrot, celery, onion, and garlic, then simmered with tomato puree, water, and herbs until thickened; and a white sauce or béchamel, prepared by cooking butter and flour together then whisking in milk until creamy. Lasagna noodles are layered in a baking dish alternating between meat sauce, white sauce, freshly chopped mozzarella, and grated Parmesan cheese over several layers. The top layer omits the white sauce for a browned topping of cheeses. Baking yields a tender, casserole-style dish with a balance of meatiness, creaminess, and cheesy richness.
Lasagna is a filling main dish often baked ahead and reheated. Baking in a 350°F (180°C) oven cooks the layers thoroughly and melds flavors. The combination of the thick meat sauce and smooth white sauce results in an indulgent, satisfying texture with a golden top.
Storage notes suggest it can be refrigerated for 1-2 days or frozen unbaked or baked for up to two months. Thawing overnight in the fridge before baking or reheating is recommended. Extending the sauce simmering time enhances flavor depth.
Ingredients
FOR THE MEAT SAUCE
- 2 tablespoons olive oil
- ½ pound ground beef lean
- ½ carrot chopped small
- 1 celery stalk chopped small
- ½ onion chopped small
- 1 clove garlic minced
- ½ teaspoon salt
- 4 cups tomato puree aka passata
- 1¼ cups water
- 1 teaspoon oregano
- 1 teaspoon basil
- 1-2 hot pepper flakes pinches, if desired
FOR THE WHITE SAUCE*
- 2 tablespoons butter
- 2 tablespoons flour
- pinch salt
- 1-2 dashes black pepper if desired
- 1¾ cups milk
EXTRAS
- 1-1½ cups mozzarella cheese chopped, fresh
- 1 cup Parmesan Cheese freshly grated
- 16 lasagna noodles also called strips oven ready, more or less
*If you prefer you can use a good store bought bechamel of choice.
** If you prefer you can use the lasagna noodles that need to be boiled.
Instructions
FOR THE MEAT SAUCE
- In a large pot add the olive oil, ground beef, chopped carrots, celery, onion, garlic and salt, sauté for approximately 10 minutes or until meat has started to brown, then add the tomato pure, water and spices, cook on medium heat until thickened (quite thick), approximately 30-60 minutes.
FOR THE WHITE SAUCE
- In a medium pot over medium heat melt the butter, add the flour and salt, whisk to combine well, add the milk slowly and stir constantly until the sauce has thickened (taste for salt). Remove from heat. (or you can purchase a good store bought white sauce).
- Pre-heat oven to 350F (180C)
PUTTING IT TOGETHER
- In a baking dish measuring 10x10x2 (25x25x5 cm) spread 2-3 spoonfuls of meat sauce on the bottom of the pan, add a layer of lasagna noodles, then continue to layer in the following order, the meat sauce, white sauce, chopped mozzarella and parmesan cheese, continue making 3-4 layers, the last layer should be without the white sauce, so remember to divide the ingredients by 3 or 4, depending on how many layers you wish to make.
- Bake for approximate 20-30 minutes, or until cooked through. Let sit 5-10 minutes before serving. Enjoy!
Notes
- Simmer the meat sauce for 1-2 hours for deeper flavor if time allows.
- Prepare the lasagna a day ahead and refrigerate covered, then bake as directed, letting it rest 30 minutes at room temperature first.
- Freeze unbaked lasagna covered completely with foil; thaw overnight in fridge before baking.
- Baked lasagna can also be frozen after cooling, thawed in the fridge and reheated in microwave or oven within two months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 20g | 40% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 58mg | 19% |
| Sodium | 577mg | 24% |
| Potassium | 797mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 1729IU | 35% |
| Vitamin C | 15mg | 17% |
| Calcium | 338mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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