Classic Lasagna Recipe

Classic Lasagna Recipe

This Classic Lasagna Recipe is real comfort food. Really easy to make, and great if you have dinner guests – you can’t really go wrong.

In some places, this meal is called lasagna bolognese, as the meat sauce is similar to that used in spaghetti bolognese.

You can prepare beforehand and just put in the oven 50 minutes before eating.

 

This is a basic version, and the amount of ingredients you use depends obviously on the size of the dish you use in the oven and the number of guests.

To make changes to this basic lasagna recipe, you can add things like carrots, mushrooms, celery and even paprika. This can add a bit of variety to suit your own taste.

I also have an Alfredo chicken lasagna recipe on this site that uses spinach – I am pretty sure a spinach and beef lasagna would also go down well. I must try it some day.

 

Just add other ingredients to the meat mix at a suitable time, depending on what it is. But really, this version is just fine on its own and is the ultimate classic Italian lasagna.

It didn’t need the ketchup, we just added that for colour in the photo below!

So how do you spell lasagna?

So I have spelt Lasagna in the title of this post with an ‘a’ and not an ‘e’.

In Italian ‘Lasagne’ is the plural of ‘Lasagna’, and is apparently normally how the English would spell it. 

But I am pretty sure I have seen ‘Lasagna’ used more often in restaurants so hope no-one is offended. Either way, it does not change the taste!

Read a bit more in this Wikipedia link to find out more about the origins of this dish.

 

Cook the pasta noodles

The important thing with all lasagna is to make sure the pasta gets properly cooked. The trick is to make sure all the pasta is immersed in sauce, otherwise you may get some hard crispy bits.

If you really want to be sure, then you can pre-soak it in boiling water, but be careful as the sheets will stick together.

 

It’s up to you, but I will describe the first method in the recipe below using uncooked pasta sheets.

I also tend to use a glass dish so you can see what is happening and the different layers of sauces bubbling away.

How to make Classic Beef Lasagna

Classic Beef Lasagne

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This is how to make a classic Italian beef lasagne. Italian Lasagna Bolognese. Very tasty and delicious.

Prep Time 25 minutes

Cook Time 50 minutes

Total Time 1 hour 15 minutes

Ingredients

• 800 g minced beef
• 3 garlic cloves, finely chopped
• 1 tbsp Worcester sauce
• 2 cans chopped tomatoes
• 3 tbsp tomato puree
• 2 onions, chopped
• 200ml beef stock
• 1 sprig fresh thyme, chopped
• Salt and pepper
• Olive oil
• 50g salted butter
• 50g flour
• 8-12 lasagne sheets, depending on size of lasagne dish
• 50g Parmesan, grated
• 2 tsp Dijon mustard
• 800ml milk
• 1 tsp nutmeg
• 50g strong Cheddar cheese, grated

Instructions

Meat sauce

1. I like to use a wok to fry the ingredients. It is just easier for me and stops me making too much mess in the kitchen as I get less spillage. I also have a wok with a lid, which enables me to simmer the mixture without losing too much fluid. 
2. Firstly fry the minced beef until it is browned. Then pour away any fat that has been produced and put the cooked mince onto a plate. Next, using the same wok, fry the onion and garlic until softened.
3. Then add the meat back to the pan. Add the beef stock, chopped thyme, tomato puree, Worcester sauce and tinned tomatoes and slowly bring to the boil. Then cover the pan and simmer on a low heat for about 30 minutes, until the meat sauce has nicely cooked.

White (Béchamel) sauce

1. In the meantime, make the white sauce. This is just like a standard white/cheesy sauce that I use in several recipes.
2. First, melt the butter and then add the flour. Cook for a minute and then slowly add the milk. Use a hand whisk to get rid of any lumps and stir until it starts to thicken. Then add the Parmesan cheese, nutmeg and mustard, and season with salt and pepper, stirring well to finish off the sauce. 

Stack your lasagna

1. Now it is time to put it all together. First put a layer of the meat sauce (about a third) on the bottom of the pan. Then place the pasta sheets on top, with no overlap, cutting if need be, followed by a layer of white sauce. Add another layer of meat sauce and a layer of pasta. Then repeat with a layer of white sauce and a last layer of meat sauce. Finally a last layer of pasta followed by the last layer of white sauce – so effectively three layers of meat sauce, pasta, white sauce on top of each other.
2. Make sure all the pasta is well and truly covered on both sides by sauce. Then finally cover the last layer with the grated cheddar cheese, and the meal is prepared.
3. You can easily cover and keep the dish in the fridge until you want to cook it.
4. To cook, place in a pre-heated oven (160C) for 50 minutes, or until cheese is browned and pasta is fully cooked.

Notes

Slice into the lasagna to produce good sized helpings and serve with fresh ciabatta and butter, and a nice glass of Chianti. Enjoy!!

If you enjoyed this recipe you may also wish to try these:

 

 

 

 

 

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