Lasagna

Name: Lasagna
Total time: 2400 s
Yield: Serves 9 servings
Ingredients: 1.1 lbs ground beef (500 grams); 10.5 oz ground pork (300 grams); 1 Italian sausage; 2 tubes tomato paste; 8.8 oz finely chopped tomatoes (250 grams); 2 celery stalks; 2 carrots; 1 large onion (or 2 small ones); 1 garlic clove; To taste: herbs (sage, bay leaf, rosemary); 1 teaspoon mixed spices; To taste: salt; 1/4 cup extra virgin olive oil (1/2 glass, about 120 ml); 1/2 cup red wine (1 glass, about 120 ml); 4 1/4 cups whole milk (1 liter); 7 tablespoons butter (100 grams); 3 heaping tablespoons flour; 1 teaspoon salt; 2 eggs; 1 pinch nutmeg; 1 package fresh lasagna noodles; To taste: Parmesan cheese; 2-3 fresh mozzarella balls; 1 small pot vegetable broth (made with carrot, celery, onion)

Lida Cecchini @Mdg9117

A holiday tradition. There's no Christmas without lasagna. Lasagna with meat sauce.

Lida Cecchini @Mdg9117

A holiday tradition. There's no Christmas without lasagna. Lasagna with meat sauce.

Saved

Ingredients

40 minutes plus cooking time

Serves 9 servings

For the meat sauce
1.1 lbsground beef (500 grams)
10.5 ozground pork (300 grams)
1Italian sausage
2tubes tomato paste
8.8 ozfinely chopped tomatoes (250 grams)
2celery stalks
2carrots
1large onion (or 2 small ones)
1garlic clove
To taste: herbs (sage, bay leaf, rosemary)
1 teaspoonmixed spices
To taste: salt
1/4 cupextra virgin olive oil (1/2 glass, about 120 ml)
1/2 cupred wine (1 glass, about 120 ml)
For the béchamel sauce
4 1/4 cupswhole milk (1 liter)
7 tablespoonsbutter (100 grams)
3heaping tablespoons flour
1 teaspoonsalt
2eggs
1 pinchnutmeg
1 packagefresh lasagna noodles
To taste: Parmesan cheese
2-3fresh mozzarella balls
1small pot vegetable broth (made with carrot, celery, onion)

Saved

Steps

40 minutes plus cooking time

1

Make the meat sauce: In a large pot, heat the olive oil with all the chopped vegetables and herbs (use a knife or food processor to chop). Sauté until softened. Add the ground beef, ground pork, and sausage. Cook over high heat for a few minutes to let the meat release its water and evaporate, stirring to prevent sticking. Add the red wine and let it cook off completely.
2

Once the wine has evaporated, add the tomato paste dissolved in a cup of vegetable broth (or hot water) and the chopped tomatoes. Add a ladle of vegetable broth, salt, spices, a pinch of black pepper, and, if you like, a little chili pepper. Simmer on low heat until the liquid has reduced and the oil rises to the top; I cook it for at least 2 hours.
3

Make the béchamel sauce: In a saucepan, melt the butter with a little milk over low heat. Add the flour, whisking constantly to avoid lumps. Gradually add the rest of the milk, then the salt and nutmeg. Cook over low heat, stirring constantly, until it comes to a boil and thickens.
4

Remove from heat and stir in 3-4 tablespoons of Parmesan cheese and the two beaten eggs. Mix well.
5

Assemble the lasagna: In a lasagna pan, spread a ladle of béchamel and a ladle of meat sauce on the bottom. Place two sheets of pasta on top, then add another one or two ladles of meat sauce and the same amount of béchamel. Sprinkle with Parmesan and grated mozzarella. Repeat layers of pasta, meat sauce, béchamel, Parmesan, and mozzarella (I made three layers of pasta). For the final layer, after the meat sauce, cover well with béchamel and plenty of Parmesan.
6

Bake in a preheated oven at 350°F (180°C) until a golden crust forms on top. Check doneness with a fork. Remove from the oven or turn off the oven and leave the door open. Let rest for 15 minutes before serving hot.