Meat Lasagna

This juicy specialty has been one of the most well-known and popular Italian dishes for many years.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 110 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Béchamel

  • 50 g Butter, unsalted

  • 50 g Wheat flour, white, multi-purpose

  • 0.5 l Milk, whole milk

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 1 pinch Spices, nutmeg, ground

Filling

  • 300 g Meat, beef, ground

  • 50 g Meat, pork, smoked bacon

  • 50 g Butter, unsalted

  • 1 piece Onion, raw

  • 1 piece Carrot, fresh

  • 1 twig Spices, dried green

  • 1 piece Spices, bay (leaves)

  • 300 g Tomato, red

  • 2 spoons Tomato sauce, without salt

  • 2 dl Alcohol, Wine, Red

  • 3 spoons Cheese, Parmesan, grated

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 1 pinch Spices, nutmeg, ground

  • pieces Butter, unsalted

  • 1 twig Rosemary, fresh

  • 350 g Dough, puff

Steps

  1. Peel and wash the onion, then finely chop it. Wash and chop the celery. Wash, peel, and finely chop the carrot. Cut the bacon into smaller pieces. Melt butter in a pan and quickly fry the bacon, then add the chopped onion, celery, and carrot. Fry everything until the onion turns golden.

  2. Add the ground meat, season with salt and pepper, and flavor with nutmeg and bay leaf. Fry the meat well until it is evenly browned, then pour in a glass of wine. Once the liquid evaporates, add the crushed tomatoes. Dissolve the tomato paste in a ladle of warm water and add it to the sauce. When the sauce boils, reduce the heat, cover, and simmer for about an hour. Remove the bay leaf.

  3. Prepare the béchamel sauce. Melt butter in a pot. Add flour and mix well until the mixture is smooth (and free of lumps). While stirring, slowly pour in warm milk. Season with salt, pepper, and nutmeg, and stir for five minutes over low heat.

  4. Preheat the oven to 200°C. Bring a liter of salted water to a boil and gradually add the lasagna sheets, cooking them for two minutes. Then remove them with a slotted spoon and cool them slowly in a bowl of cold water. Grease a baking dish and place a layer of cooked lasagna sheets on the bottom. Layer with meat sauce and béchamel sauce. Cover with another layer of lasagna sheets and repeat the process until all ingredients are used.

  5. Cover the final layer with béchamel sauce and sprinkle Parmesan on top. Place the lasagna in the oven for 30 to 40 minutes. Once baked, remove the lasagna from the oven and let it rest for at least 30 minutes to cool and set. Slice the cooled lasagna, serve, and garnish with a sprig of rosemary.

Nutrition Information (Per 100g)

  • Calories: 187.79 kcal
  • Fat: 10.88 g
    • Saturated Fat: 4.81 g
  • Carbohydrates: 14.34 g
    • Sugars: 2.04 g
  • Protein: 5.96 g
  • Fiber: 0.52 g

Advice

Half of the meat can be replaced with lean cottage cheese, which gives the lasagna a special flavor. You can also add slices of roasted eggplant between the layers. The lasagna can be prepared a day in advance.