Delicious Lasagne

Lasagne is one of the most hearty and comforting foods in the world. It’s alluring and cheesy. The top layer alternates with creamy bechamel sauce, and the minced meat is snug in the bolognese sauce between the lasagna sheets. The origin of lasagna can be traced back to ancient times. The Greeks had a dish named “Laganon,” made of layers of pasta and sauce.

When the Romans came across the idea of layering pasta with sauce, they revolutionized this recipe by adding meat, cheese, spices, and herbs and creating a dish with a more complex flavor profile. It was during the 14th century that the Italians started to call their layered pasta “lasagna,” which is derived from the Greek word “lasanon.”

Combining béchamel sauce and bolognese sauce became the two main ingredients for lasagna. Tomatoes became readily available and popular in Europe, and the Italians incorporated them into pasta dishes.

What Cheeses are best to make lasagna?

Mozzarella and Parmesan are the main cheeses used to make a delicious casserole of lasagna. However, you can use other cheeses, such as provolone, cheddar, or cottage cheese.

Ingredients

Bolognese sauce – Cup Carrot, Olive oil, Heavy cream, Oyster sauce, Beef stock cube, Beef mince, Nutmeg, Dried Oregano, Basil, Passata sauce, Tomato paste, Lasagne sheets, Mozzarella cheese and Cheddar cheese.

The rich bolognese sauce forms the heart of the dish. It starts with finely chopped carrots sautéed in olive oil. Thereafter, beef mince is browned to perfection. Spices such as nutmeg, dried oregano, and basil add warmth to the dish. Heavy cream and oyster with beef stock cube make the sauce bold in flavour.

Instructions

Prepare the ingredients: In this recipe, we combine two cheeses. Start by grating the Parmesan and Mozzarella cheeses. The next step is to prepare the béchamel and Bolognese sauces. Preparing the sauces ahead of time will make assembling the Lasagne easier.

What do you need to make Béchamel Sauce? Cheddar cheese, Butter, All-purpose flour, Milk, Salt, Nutmeg, Mozzarella Cheese.

The béchamel sauce is made by melting butter with flour, which forms a smooth roux. Milk is added to the velvety texture to create a creamy sauce. The Lasagne has a generous amount of cheddar and mozzarella cheese.

Béchamel sauce: Preheat a pan and add five tablespoons of butter. Add 1 1/2 tablespoons of flour and stir until it becomes a thick roux. Gradually add the 1 1/4 cup of milk and stir well. Add salt and nutmeg. (See detailed recipe)

Cook the beef mince: Preheat a pan on medium heat and drizzle two tablespoons of olive oil into it. Add the beef mince and spread it out in an even layer. Add a splash of oyster sauce; this will enhance the savory richness and depth of the beef mince. Oyster sauce is an optional ingredient and not used in traditional Lasagna. Cook the beef mince for ten minutes, stirring frequently.

Bolognese sauce: Add olive oil and butter to a preheated pan, and add sliced onions, bay leaves, and minced garlic cloves to the pan. Add a can of tomatoes, choose passata or diced tomatoes. Add chopped fresh tomatoes, tomato paste, and water to the pot. (See detailed recipe)

Add the following spices to the sauce: dried basil, Paprika powder, Dried oregano, Dried thyme, Brown sugar, Worcestershire sauce, and Salt. As the beef mince cooks, break apart any clumps of meat. This step will ensure that the beef develops a caramelized texture. Once the beef mince is cooked, remove it from the heat and set aside.

Combine the Beef mince with the sauce. When the minced beef is cooked, add it to the bolognese sauce and stir to mix. Cook the bolognese sauce for 45 to 60 minutes while stirring occasionally.

The First layer: Prepare a casserole and layer the base with the bolognese sauce. Apply an adequate amount of sauce to cover the base of the casserole. Add bechamel sauce.

Add the Lasagna sheets to the bolognese sauce. Add more of the bolognese sauce to the top of the lasagna sheet. Repeat this process for two more layers. Lasagne consists of three layers. Add the last batch of bolognese sauce and cover it with grated mozzarella cheese.

Bake the lasagne: The lasagne must be baked in the oven in two parts: first covered with foil, then uncovered. In the preheated oven at 375°F or 190 °C, the covered lasagne will bake for 30 minutes, and then for 15 minutes uncovered.

Expert tips

Lasagna sheets have different requirements depending on the manufacturer. Some require that the lasagna sheet rest for 30 minutes after being layered in the casserole before entering the oven. This process helps to soften the lasagna sheets. Some don’t need to rest and can go straight into the oven to start baking. Make sure to read the instructions on the lasagna sheet packet to cook the sheets properly. Making the béchamel sauce is easy and will be much creamier than the ones from stores. 

Cooking béchamel sauce takes less than ten minutes. However, feel free to purchase a store-bought version to whip up quickly. It will typically come in powder form in a packet and need the addition of milk. Simmer the bolognese sauce for twenty minutes; this is essential to deepen the flavor of the Lasagna. After baking, rest 10-15 minutes before serving the Lasagna.

How to Store Lasagne?

After baking, let the Lasagna cool for thirty minutes. Slice it into portions and place them in a Tupperware. Store it in the fridge for two to five days, or freeze it for two to three months.

What to Serve with Lasagne?

Consider serving Lasagna with a Caesar Salad, a caprese salad, Roast vegetables, Garlic butter green beans, or Grilled asparagus.