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"Nothing like a good homemade Lasagna... you gonna love it!"

Serves 6-8 | Prep Time for Ragù: at least 2 hours | Cook Time 20 min

Why I Love This Recipe

Lasagna is a traditional Italian dish. In general, we eat it on a special occasion, because it takes a lot of time, but it's worth it.

This is one of my favorite comfort dishes, so rich in flavor. My mouth's watering just thinking about it.. yummy

Ingredients You'll Need

- 700g Minced Meat, better if a mix of pork and beef
- 1 Carrot
- 1 Onion
- 1 Celery
- 400g Tomato Sauce
- 1/2 glass of Red Wine
- Salt
- a drop of Milk
- 40g Butter
- 40g Flour
- 500ml Milk
- Salt
- a pinch of Nutmeg
- Lasagne Sheet that doesn't need a pre-cook (such as those of Barilla, I don't know what your country sell)


First, let's start with the Ragù, because it takes longer. In a large pot add good olive oil and the chopped veggies for "soffritto" (aka carrot, onion, and celery). Cook at gentle heat for about 10 min or when the veggies are soft. Then turn up the flame and add the mix of minced meat and stirring for not to burn. Season with salt. When the meat it's nice brown, add the tomato sauce and low the heat. Then add red wine and milk, mix all together, cover and let cook for at least 2 hours. Remember to stirring occasionally!

Now make the Besciamella sauce. In a large pot, melt the butter over low heat. You have to evaporate the water in the butter: when there are no more bubbles, it's ready for the next step. Add all the flour and mix very quickly with a whisk. Stir until the mixture will be nice and smooth. Cook for a few minutes. Then add in one shot all the cold milk in the mixture and mix quickly. Please don't burn it! Keep mix at low heat till the sauce become thicker. Cover for 5 min. When it's done, add salt and nutmeg.

Let's build the Lasagna!
In a Baking Tray with high sides, spread a bit of ragù sauce. This step is important so the pasta doesn't stick to the tray. Above, arrange the Lasagne Sheet to cover the tray. Then add some ragù sauce and besciamella. Repeat layers, and top with the remaining besciamella and add with a good sprinkling of grated Parmesan cheese. Cover with foil

Bake in convection and preheated oven at 220° for 20 min. Remove foil and grill for 5 min. Cool for 10 min before serving.

Pairs Well With

Fresh red wine like Lambrusco or Barbera d'Asti

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