Classic Italian Lasagna

What you’ll need

8 tools across 7 steps.

• mixing bowlEssentialsteps 1, 2
• wooden spoonEssentialstep 1
• saucepanEssentialstep 3
• WhiskEssentialstep 3
• oven (with grill function)Essentialsteps 4, 6
• baking dish (9x13 inch)Essentialsteps 4, 5
• aluminum foilEssentialstep 6
• serving spatulaEssentialstep 7

Method

1. 1

   Prepare the Meat Ragù

   Heat 2 tbsp of Olive oil in a large pot or Dutch oven over medium-high heat. Add the 500 g of Ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat. Add the 1 medium Onion Onion and cook until softened, about 5 minutes. Stir in the 3 Garlic cloves and cook for another minute until fragrant.

   Browning the beef thoroughly adds depth of flavor to your ragù. Don't rush this step!

   Timer: 10 minmixing bowlwooden spoon
2. 2

   Simmer the Ragù

   Stir in the 2 tbsp of Tomato paste and cook for 2 minutes. Pour in the 800 g of Crushed tomatoes and 250 ml of Beef broth. Season with 1.5 tsp of Salt, 0.5 tsp of Black pepper, 1 tsp of Dried oregano, and 1 tsp of Dried basil. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the richer the flavor.

   For an even richer flavor, you can add a splash of red wine along with the beef broth.

   Ragù Simmer: 30 minmixing bowl
3. 3

   Make the Béchamel Sauce

   While the ragù simmers, prepare the béchamel. In a separate saucepan, melt 50 g of Unsalted butter over medium heat. Whisk in 50 g of All-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the 750 ml of Milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a creamy consistency. Season with a pinch of Salt, Black pepper, and 0.25 tsp of Nutmeg. Remove from heat.

   Ensure your milk is at room temperature or slightly warm to prevent lumps when adding it to the roux.

   Timer: 10 minsaucepanWhisk
4. 4

   Preheat Oven and Prepare Pasta

   Preheat your oven to 190°C (375°F). If using oven-ready lasagna sheets, no pre-cooking is needed. If using fresh pasta sheets, you may need to blanch them briefly according to package instructions. Ensure your mozzarella cheese is shredded and Parmesan cheese is grated.

   Always check your pasta packaging for specific cooking instructions, as they can vary.

   Timer: 5 minoven (with grill function)baking dish (9x13 inch)
5. 5

   Assemble the Lasagna

   Lightly grease a large baking dish (approx. 23x33 cm or 9x13 inches). Spread a thin layer of meat ragù on the bottom. Arrange a layer of Lasagna pasta sheets over the ragù. Top with a layer of béchamel sauce, then a sprinkle of Mozzarella cheese and Parmesan cheese. Repeat these layers: ragù, pasta, béchamel, cheeses. Finish with a final layer of pasta, generously topped with béchamel and a thick layer of both Mozzarella cheese and Parmesan cheese.

   Don't overload the layers; aim for even distribution to ensure everything cooks through beautifully.

   Timer: 15 minbaking dish (9x13 inch)
6. 6

   Bake and Rest

   Cover the baking dish loosely with aluminum foil. Bake for 30 minutes. Remove the foil and bake for another 20-30 minutes, or until the top is golden brown and bubbly. If the top browns too quickly, you can cover it again. Once baked, remove the lasagna from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.

   Resting is crucial for lasagna! It helps the sauces redistribute and makes for cleaner slices.

   Bake Covered: 30 minBake Uncovered: 25 minRest Lasagna: 10 minoven (with grill function)aluminum foil
7. 7

   Serve

   Slice the lasagna into 8 generous portions and serve hot. Garnish with fresh basil or a sprinkle of extra Parmesan if desired. Enjoy your homemade Classic Italian Lasagna!

   Lasagna pairs wonderfully with a simple green salad and crusty bread.

   Timer: 5 minserving spatula