Learn how to make the best lasagna. Before you is a recipe of a famous Italian chef, which has been passed down from generation to generation.
When you want to prepare world-famous dishes at home, it is best to use the original recipe. Lasagna is just such a dish and we suggest you try the family recipe of the most famous one by Italian chef Gennaro Contaldo.
This recipe will make the best lasagna. The preparation is not at all complicated, you just need to take the time to prepare the sauces.
Italian lasagna
Ingredients
- 500 g of lasagna sheets
- mozzarella
- parmesan Ingredients for Bolognese sauce:
- 45 ml of olive oil
- 25 g of butter
- 1 onion
- 1 stalk of celery
- 1 carrot
- 150 g of pancetta
- 400 g of mixed minced meat
- 200 ml of red wine
- 2 tablespoons of tomato puree
- 200 ml of broth Ingredients for bechamel sauce:
- 100 g of unsalted butter
- 80 g of flour
- 1 liter of milk
- 100 g Parmesan (or other cheese)
- a little nutmeg
Directions
- Melt the butter, then add the flour and mix well so that there are no lumps. When the mixture thickens, pour in the milk, then add Parmesan, salt, pepper and nutmeg.
- With constant stirring, cook until all the ingredients are combined. Do not cook on high heat as you do not want the sauce to stick.
- Ragu: Heat olive oil and butter in a pan, add finely chopped onion, celery, carrot and pancetta, and then simmer on low heat for about 10 minutes until the onion softens. Add the meat and fry well. Increase the heat, pour in the wine and let it evaporate. Dilute the tomato pulp with a little broth (dilute 1/2 a soup cube in hot water) and mix it into the meat. Reduce the heat, cover and cook for 2 hours, checking occasionally and adding a little broth to prevent the sauce from drying out.
- Pour Bolognese sauce into the bottom of the baking dish, then cover with a sheet of lasagna. Pour the ragu again, then the béchamel and mozzarella. Grate some parmesan on top. Then lay out the lasagna sheet and repeat the process until all the ingredients are used.
- The last row is not a lasagna sheet, but ragu, béchamel, mozzarella and parmesan.
- Cover with aluminum foil and bake at 180°C for about 35-40 minutes. Five minutes before the end of baking, remove the foil.
