Are you hosting a dinner and you want to impress your guests? You love Italian food and you want to cook something on your own, but you think you won’t be able to? Don’t worry! Here’s an amazing and easy recipe for the original and incredible lasagna, very easy to make!

Here’s what you need (doses for 8 persons):

  • 21 lasagna sheets
  • 250g of parmesan cheese

For the Bolognese Ragù:

  • 50g of carrots
  • 60g of onions
  • 50g of celery
  • 500g of minced bacon
  • 500g of minced beef
  • 250g of tomato sauce
  • 50g of whole dairy milk
  • 20g of olive oil
  • salt at your taste
  • pepper at your taste
  • 150g of white whine

For the Béchamel:

  • 1l of whole dairy milk
  • 100g of butter
  • 80g of flour
  • nutmeg at your taste
  • pepper at your taste
  • a pinch of salt

Start with the preparation of the ragù, which takes a long cooking time. Grind finely onions, carrots and celery using the mixer if you can. Warm up the oil in a pan, and add the grinded vegetables. Let them brown with a low fire for at least 20 minutes until the sauté results completely dried, then add the minced bacon and the beef one.

Let the meat brown, stirring with a wooden spoon to make it cook uniformly and avoid it to stick to the pan. When the meat results well browned and dried, add the white whine and let it simmer until reduced, then add the tomato sauce.
Add some water and stir well all the ingredients, and let it cook for at least 2 hours: if during the cooking the ragù dries too much, add more water – it is very important that when the cooking is done, the ragù is well dried. Then add salt and pepper. When the ragù is almost ready, add milk, and continue stirring; when the cooking is ready, put the ragù apart.

You can now proceed with the preparation of the béchamel: take a small pot and warm up the milk in it; in the meantime, melt the pieces of butter in a low fire, and when it’s melted take it off the fire and add the sifted flour: stir actively with a whisk to obtain a clot less compose. Put the pot back on the fire, to brown it lightly. When the milk is ready, aromatize it with the nutmeg and a pinch of salt. At this point, put together the milk with the compose of butter and flour: stir actively with a hand – whisk and make it thicken in a low fire: the compose must be clot less and homogeneous. Cook the béchamel for 5-6 minutes until it is creamy.

At this point, you’re ready to move to the lasagne composition: take a rectangular baking tray of the dimension of 30x20cm. Put uniformly a slight layer of béchamel on the entire surface of the tray, then cover it with the lasagne sheets and pour another layer of béchamel; put now the ragù, and then the parmesan cheese. Create now another layer of lasagne following the same instructions as above, but putting the lasagne sheets in the opposite sense of the previous one, to make the result crossed. Repeat the operation until you obtain 6 layers, and terminate with the ragù layer and  abundant parmesan.

Once the tray is ready, cook in a preheated oven at 200° for 25 minutes (or in a ventilated hoven at 180° for 15 minutes): the lasagna will be ready when you’ll see a brown crust on the surface. Take it out from the hoven, let it cool down and serve your guests!

We hope you enjoyed this authentic recipe and decide to follow our instructions, let us now how it goes!!!!

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