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Classic Italian Herb Lasagna
🥘🇮🇹 Make a lasagna that will have everyone asking for a second helping. The secret is in a good sauce base and, of course, the quality of your spices.
Serving size 4
Preparation time 30 min
Ingredients
Preparation
- 12 lasagna sheets (dry or fresh) - 500g ground beef (or a mix of beef and pork, or lentils for a vegetarian version) - 1 large onion, finely chopped - 2 garlic cloves, minced - 800g canned crushed tomatoes - 1/2 cup tomato paste - 1 cup beef or vegetable broth - 2 teaspoons TERANA oregano - 1 teaspoon TERANA basil - 1/2 teaspoon TERANA ground black pepper - Salt to taste For the béchamel sauce: - 1/2 cup butter - 1/2 cup wheat flour - 4 cups warm milk - 1/4 teaspoon TERANA ground nutmeg - Salt and ground black pepper to taste - 500g cheese Ricotta - 2 cups grated mozzarella cheese - 1/2 cup grated Parmesan cheese - Chopped fresh parsley for garnish (optional)
1. In a large pot over medium heat, brown the ground beef. Drain off any excess fat. Add the onion and garlic and sauté until soft. Stir in the crushed tomatoes, tomato paste, and broth. Add the TERANA oregano, TERANA basil, TERANA ground black pepper, and salt to taste. Simmer for at least 30-40 minutes, stirring occasionally to allow the flavors to blend.
2. In a separate saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes to form a roux. Gradually add the warm milk, whisking vigorously to prevent lumps. Continue cooking and whisking until the sauce thickens. Remove from heat and season with the TERANA ground nutmeg, salt, and TERANA ground black pepper.
3. If using dry lasagna sheets, cook them al dente according to the package instructions. Drain and spread them on a clean surface to prevent them from sticking.
4. In a large baking dish, spread a thin layer of meat sauce on the bottom. Place a layer of lasagna sheets on top. Then, a layer of ricotta cheese, followed by another layer of meat sauce and a layer of mozzarella cheese. Repeat the layers until you end with a layer of pasta, meat sauce, and a generous amount of mozzarella and Parmesan cheese. Finish with a generous layer of béchamel.
5. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for 15-20 minutes more, or until the cheese is bubbly and golden.
6. Let the lasagna rest for 10-15 minutes before slicing and serving. This helps the layers set. Sprinkle with fresh parsley, if desired.