Photos of Lasagna by Mario

Lasagna, mmm…this must be one of the most popular and well known Italian food eaten all over the world. It’s not only wholesome food that can set you up for the rest of the day (or night), but also very tasty and pretty easy to make.

There are many variations of the recipe for Lasagna out there with the use of different ingredients and quantities. Just to give you an example of the variety of ingredients used, our Italian friend’s mother cooks her Lasagna with hard boiled eggs in it – now that’s something different, isn’t it?

We believe Tom’s recipe is well balanced and very close to authentic Italian Lasagna. It serves 8, so it’s ideal for a stay-in party with friends or family gatherings.

---

Lasagna

---

Prep time: 15 minutes

Cook time: 1 hour 30 minutes

Total time: 1 hour 45 minutes

Serves 8

Recipe by Tom

---

Ingredients

• 750 g beef minced meat
• Olive Oil for cooking
• 2 medium white onions
• 3 medium garlic cloves
• 1 medium carrot, peeled
• 1 medium courgette
• 1 tbsp herbs de Provence
• 2 cans of chopped tomatoes (400 g each)
• 1 tube of tomato puree (200 g)
• 1 can of water (use an empty can of tomatoes)
• Sea Salt
• Freshly cracked black pepper
• Pasta sheets (approx. 450 g)

For Bechamel Sauce

• 150 g butter
• 150 g plain flour
• 1350 ml semi skimmed milk
• 3 bay leaves
• Sea Salt
• Freshly cracked black pepper

Instructions

1. Cook minced meat on a high heat with a splash of olive oil until all of the excess moisture (from the meat) evaporates, then transfer into a bowl. Keep the pan to cook vegetables.
2. In the meantime, finely chop onions and garlic, grate carrots and courgette. Cook vegetables for a few minutes on a high heat with a splash of olive oil and herbs, just to soften them up. Season generously with salt and pepper.
3. Add chopped tomatoes, tomato puree and water, bring to the boil. then add previously cooked meat and simmer for about 15 minutes on a medium heat to combine all the ingredients.

Bechamel Sauce

1. Melt butter in a pan. Once it starts bubbling, add flour and mix together using a whisk, cook it off for a couple of minutes, whisking constantly, then add bay leaves.
2. Add milk, bit by bit (approx. 200 ml at a time) and mix together. Once all of the milk is added it should create a smooth, medium thick Bechamel sauce.

For the Lasagna

Now you have all of the ingredients cooked and ready for assembly. Use 30 cm by 30 cm tray, 20 cm deep (12 inches by 12 inches, 8 inches deep).

1. Spread a third of the meat and tomato mixture on the bottom of the tray, than layer the pasta sheets (approx. 8 sheets per layer; it’s ok if the overlap), then spread a third of the Bechamel sauce on top of it. Repeat the process 2 more times, then cover with tin foil. This will leave you with a nice and thick 3 layered lasagna ready to go in the oven 🙂
2. Cook in the pre-heated oven, 180 degrees Celsius for about 50 – 60 minutes. after 50 minutes check the lasagna with a long cocktail stick or a very thin knife – if it goes all the way through without any resistance, it’s ready. If not, put back in the oven and keep checking every 5 minutes, until it’s done 🙂

After it’s out of the oven, let it settle for 10 minutes before serving, or cool it down completely, cut into portions and store in the fridge for up to 3 days.

Notes

You can sprinkle the lasagne with grated Parmigiano a few minutes before it’s ready.

If you decide to keep Lasagna for future use, here’s my suggestion how to re-heat it:

Place Lasagna on the tray lined with baking paper, pour some water into the tray,  just so it covers the tray’s surface about 5 mm deep. Cover it all with tin foil and put in pre-heated oven, 190 degrees Celsius, for about 20 – 25 minutes.