Directions
Lasagna with Meat Sauce: A Culinary Delight
Lasagna with meat sauce is a delightful reinterpretation of the traditional Italian dish “Lasagne alla Bolognese.” This recipe is perfect for brightening up Sunday lunches and offers an original and appealing first course for your Christmas menu. The foundation of this dish is layers of egg pasta, artfully rolled around a delicious filling of meat sauce, béchamel, and cooked ham. The baking process culminates in a tantalizing golden crust that will whet your appetite at first sight. Once served, these mouthwatering lasagnas will disappear in no time!
Essential Ingredients for Lasagna with Meat Sauce
To prepare this dish, you’ll need fresh, high-quality ingredients. Here’s what you’ll require:
- Egg pasta sheets: 300g
- Mixed ground meat (beef and pork): 500g
- Canned peeled tomatoes: 400g
- Fresh milk: 1 liter
- Butter: 100g
- All-purpose flour: 100g
- Cooked ham: 150g
- Carrot: 1
- Onion: 1
- Celery: 1 stalk
- Red wine: 100ml
- Nutmeg: to taste
- Grated Parmigiano Reggiano: 100g
- Extra virgin olive oil: to taste
- Salt and pepper: to taste
Preparing the Meat Sauce
Begin by preparing the meat sauce, a vital component of this dish. Finely chop the onion, carrot, and celery for the soffritto. In a pot, heat a drizzle of extra virgin olive oil with a clove of garlic and a sprig of rosemary. Let the oil infuse with the flavors, then remove the aromatics.
Next, add the ground meat, breaking it apart with a wooden spoon until it browns nicely and dries out. Once the meat is thoroughly cooked, deglaze with the red wine, allowing the alcohol to evaporate.
Incorporate the previously chopped vegetables and mix well. Pour in the canned tomatoes, thinning it with a bit of water to achieve a smoother consistency. Season with salt and let the sauce simmer on low heat for about 40 minutes, allowing the flavors to meld beautifully.
Making the Béchamel Sauce
While the meat sauce simmers, you can focus on preparing the béchamel sauce. In a saucepan, heat the milk with a pinch of nutmeg. In another pan, melt the butter, then gradually add the flour, whisking quickly to avoid lumps. Slowly incorporate the warm milk while continuing to stir until the mixture thickens into a creamy sauce. Set aside to cool.
Assembling the Lasagna
To assemble the lasagna, prepare a round baking dish with a diameter of 30 cm. Start with a layer of béchamel sauce on the bottom, followed by a bit of meat sauce to enhance the flavors. Take an egg pasta sheet and spread a layer of béchamel over it, followed by another layer of meat sauce and a slice of cooked ham.
Roll the sheet from the short side and cut the roll into three equal pieces using a serrated knife. Arrange the rolls in the prepared baking dish, ensuring they are evenly spaced.
Final Touches and Baking
At this stage, dilute the remaining meat sauce and béchamel with a little water, then pour it over the arranged rolls. Generously sprinkle the top with grated Parmigiano Reggiano and bake in a preheated static oven at 200°C (392°F) for 20-30 minutes.
The lasagna will be ready when the top is golden and crispy. Serve hot and enjoy the rich flavors and traditions that this dish brings to your table.
Conclusion
We are confident that your lasagna with meat sauce will delight the taste buds of everyone fortunate enough to enjoy it. This dish not only honors Italian culinary tradition but also provides a wonderful opportunity to share special moments with friends and family. Buon appetito!
