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Learn how to make authentic Italian lasagna
The authentic Italian lasagna recipe is a culinary art, as the end result is a delight to the palate.
It is not complicated to make and in fact if you decide to prepare it, you will know that you are making an ancient recipe that has transcended generations.
Next, we will explain how to make it in a simple way and offer some additional recommendations and tips to make it perfect.
Ingredients of authentic Italian lasagna
To cook the meat
600 grams of ground beef to cook.
300 grams of pork belly.
1 onion.
2 carrots
1 stick of celery.
200 milliliters of red wine.
800 grams of peeled tomatoes or tomato sauce.
50 milliliters of milk.
3 tablespoons olive oil.
Salt to taste.
Ground black pepper to taste
For the pasta for the lasagna
200 grams of common flour.
2 eggs size L.
1 to 2 tablespoons of olive oil.
A pinch of salt.
For the béchamel sauce
80 grams of butter.
80 grams of common flour.
750 milliliters of ordinary milk.
Nutmeg to taste.
Salt to taste.
Ground black pepper to taste
200 grams of Parmesan cheese.
Step for the preparation of Italian lasagna
To make the ragout or meat sauce
Cut the bacon into very small squares, first removing the skin, as it is very hard.
Place the pork in chunks in a skillet and bring the pan over medium heat, sautéing so that the meat releases the fat. Don't stop stirring it while it cooks.
While the bacon is cooking, chop the onion into very small pieces, as well as the carrots and celery.
Add a splash of olive oil to the pan with the meat and then add the vegetables to fry them.
Add a pinch of salt and cook, sautéing over medium heat until the vegetables are very soft.
Shred the beef, or if you prefer, shred them. However, for this recipe it is better if the meat is in slightly larger pieces than if they were shredded.
Add the minced meat to the stir-fry with the pork and vegetables, raise the heat to medium high and stir so that it is integrated with the vegetables.
Once the meat has changed color, add a glass of red wine (or white wine, if you like).
Let everything cook until the alcohol evaporates. This can take about 5 minutes.
Add the tomato sauce or peeled tomatoes of your choice and stir to integrate with the meat.
Once the sauce has started to boil, turn the heat to low and cover, leaving a small space for the smoke to escape. Let it cook for 2 to 4 hours very calmly. If you notice that it is getting dry, add a little more water or broth.
When it is about to finish cooking, rectify the seasoning of salt and pepper.
At the end of cooking, add 50 milliliters of milk to balance the acidity.
For the preparation of pasta
Sift 200 grams of all-purpose wheat flour into a container and add 1 pinch of salt.
Crack 2 large eggs and then add 1 dash of olive oil. Stir very well to form a dough.
Finish rolling your hand into a ball when you're done kneading. This dough does not have to be kneaded a lot, but just integrate all the ingredients very well.
Cover the dough and let it rest for 20 minutes.
20 minutes have passed, and we are going to make the pasta.
Before passing the pasta through the machine, stretch it a little with a roller, first dusting the surface with wheat flour. If you don't have the machine to stretch the dough, stretch the dough with the rolling pin. The ideal thickness of the paste is when it begins to show a little.
Cut the sheets into sizes 10 x 12 cm.
Cook the pasta in plenty of salted water. Cook the pasta for about 1 minute and rinse under cold water. You can do it in two batches if you think there are too many sheets.
Lay the freshly cooked sheets on a cloth to dry.
For the preparation of the béchamel sauce
Melt the butter in a skillet over medium heat. Then add the flour and beat with the melted butter until it forms a paste.
Add the cold milk and turn the heat to medium. Stir everything so that it integrates.
Keep stirring until you feel the sauce thicken. When it starts to boil, let it cook over medium heat for two to three more minutes.
Remove the béchamel from the heat and season with a pinch of nutmeg, salt, and ground black pepper to taste. Stir a little to integrate.
Cover with a piece of plastic wrap and reserve.
Next, grate the Parmesan cheese and reserve.
Assemble the lasagna and bake
Preheat the oven to 180º C or 360º F with heat from above and below.
Spread the mold where you are going to bake with butter and cover the bottom with the béchamel sauce and then layer with the sheets of cooked pasta.
Layer a layer of ragout or meat sauce, spreading over the entire surface, and then add a layer of béchamel sauce and Parmesan.
Add another layer of the pasta sheets and then the meat sauce, followed by another layer of the béchamel sauce. Repeat the whole process until you finish with the ingredients.
Finally, add a final layer of béchamel sauce and sprinkle generously with Parmesan cheese.
Bake the lasagna for 45 minutes. It is recommended that in the last 5 minutes you grill.
Before serving the lasagna you have to let it rest for about 10 to 15 minutes.
Italian lasagna is a dish that deserves to try to prepare it at home, as it is a delight to the palate. No matter how long it takes, we guarantee that if you follow these simple steps, your lasagna will be perfect.
