Lasagna has been an italian staple dish first made in Naples during the Middle Ages in the 14th century. Since than this dish has been on the tongues of everyone, I mean literally. Usually italians cook it for holidays, festivities and celebration but it can be enjoyed whenever you please as a main course while sitting in a ristorante italiano (maybe) in front of the Colosseum or on you kictchen table.
Let’s make lasagna together
Don’t worry, it may look intimidating but this italian dish is easier than you think, follow our steps “layer-by-layer” (pun intended).
Step one
Let’s make the meat souce or, as italians call it, ragù (a traditional meat sauce originated in Emilia-Romagna in the late 18th century). Yes, a big gap from the 14th to the 18th century but who said Lasagna didn’t adapt overtime?
To make the perfect ragù for your lasagna you need:
- Basil
- Thyme
- Onion
- Parsley
- Rosemary
- Garlic
Fine chop these herbs and put the chopped onions in a big pot with some etra-vergin olive oil (EVO) with some chilly flakes (if you like spicy food). Simmer for a while and relax with the sound while taking in the aromas then pour 1kg of ground meat in the pot and mix all together.
After the meat is cooked add black pepper salt as much as you like. Caramelize the meat before adding 400g x 2 cans of chopped tomatoes (called pelati) in the pot and stir a few seconds.
Now you can one tbsp of fresh herbs or an Italian seasoning two tsp follow with half cup of water and cook for 30 minutes with the lid on.
Syep two
Let’s make the Bechamel sauce now or Besciamella (originated from Tuscani “Toscania“). Start by heating a pan before adding 4 tbsp of butter, a pinch of salt and 4 tbsp of flour and saute.
After the paste gets yellow mustard add 3 cups of cold milk (pour quickly to prevent lumps) and stir immediately. Add a pinch of nutmeg and salt and stir again but don’t reduce too much or it will be thicker when cools down anyway (you don’t want to lose the melting outlook).
Step three
Let’s layer up this beauty! Take a tall tray and put a first layer of Besciamella spreading it evenly. Add not-boiled lasagna sheets on top and pure some ragù on top spreading evenly (don’t worry if it’s not perfect, it will shape well once in the oven) and the put Besciamella on top with some shredded cheese and repeat this process for as many layers as you wish and finish with a final layer of mozzarella.
Trick: pierce the lasagna with toothpicks before putting in the oven. This will allow the pasta layers to cook ivenly and to keep the shape as uniform as possible.
Cover with foil and bake at 190°C (40 minues covered + 15 minutes uncovered). Buon appetito!
