Lasagna: Step-by-Step Recipe

Lasagna: Step-by-Step Recipe

Lasagna is one of the most iconic dishes of Italian cuisine, with roots dating back to Roman times: the term derives from the Latin “lasanum,” which referred to the cooking pot, not the pasta itself. However, the modern version originated in Emilia-Romagna, particularly in Bologna, where the famous lasagna alla bolognese has become a gastronomic symbol. An interesting detail is that the traditional Emilian pasta sheet was often colored green thanks to the addition of spinach in the dough, while the ragù was cooked slowly for hours to achieve a rich and enveloping flavor.

In his famous book Science in the Kitchen and the Art of Eating Well, Pellegrino Artusi presents the lasagna recipe as a rich and hearty dish of the Emilian tradition, an expression of a refined yet accessible home cooking. Lasagna is prepared with thin sheets of egg pasta, layered with a flavorful filling which, in Artusi’s version, may include meat ragù, béchamel sauce, and grated Parmesan cheese. Artusi emphasizes the importance of the quality of ingredients and balanced cooking, so that the final result is harmonious in both flavor and texture.

In many Italian families, lasagna is still a festive dish today, prepared in various regional versions ranging from north to south: with ricotta, hard-boiled eggs, meatballs, or even vegetarian variations. 🍽️Serves: 30 x 20 cm baking dish ⏲️Time: 1 hour 45 minutes 🧺Ingredients: For the meat sauce

• 800 g mixed ground meat (pork & beef)

• 1 medium onion (60 g)

• 1 carrot (80 g)

• 1 celery stalk (80 g)

• 380 g tomato pulp

• 3 tbsp olive oil

• 100 ml dry red wine

• 250 ml water

• Salt & pepper

For the bescamella

• 80 ml vegetable oil

• 100 g flour

• 200 ml milk

• 300 ml water

• Salt, pepper, nutmeg

• 200–220 g lasagna sheets (no pre-cooking)

• 100–120 g Parmesan cheese

🥣Instructions: 1. Preparation of the soffritto and base of the ragù

Finely chop the onion, carrot, and celery, then sauté them in a saucepan with extra virgin olive oil over medium heat. This step creates the aromatic base of the ragù and should be done slowly to release all the flavors.

2. Browning the meat

Add the ground meat to the soffritto and cook it, stirring, until it is well browned and no longer releases moisture. It is important for the meat to develop color to enhance flavor.

3. Deglazing and cooking the ragù

Deglaze with red wine and let the alcohol evaporate. Then add the tomato pulp, adjust with salt and pepper, and cook over low heat for 45–60 minutes, stirring occasionally. The ragù should become thick and flavorful.

4. Preparation of the besciamella

Heat the vegetable oil in a small saucepan, add the flour and toast it well for 2–3 minutes. Pour in the milk and water while continuously stirring to prevent lumps. Bring the sauce to medium-low heat and keep stirring constantly. Within a few minutes, the béchamel will begin to thicken until it reaches a creamy and velvety consistency. Once the desired thickness is reached, remove from heat. Adjust with salt and flavor with grated nutmeg, if desired.

5. Assembling the layers

Preheat the oven to 180°C. Spread a thin layer of ragù on the bottom of the baking dish (30×20 cm), then arrange the lasagna sheets. Add ragù, béchamel, and Parmesan. Repeat the process for 3–4 layers, finishing with béchamel and Parmesan on top.

6. Baking and resting

Bake for about 30–35 minutes until the surface is golden. Once cooked, let the lasagna rest for at least 10 minutes before serving: this helps the layers set and improves the flavor. 💡Tips:

• The meat sauce and béchamel should be fairly thick: if they are too runny, the lasagna will turn out soft and difficult to slice.

• Make sure to add a generous amount of béchamel and Parmesan on the final layer, as this is what creates the golden, flavorful crust.

• Even though it’s hard to resist, let the lasagna rest for at least 10 minutes (preferably 15): this helps it set properly and allows the flavors to balance.