LASAGNA

Lasagna may be the classic and original choice, but today we're offering a simpler and faster version. My baked lasagna will amaze you with its deliciousness and the ease of preparation! To make it, we've prepared a quick ragù and an easy béchamel. Prepare it for Sunday lunch and win over your guests with minimal effort!

Ingredients

• Lasagne egg pasta - 320 gr

• Mozzarella - 200 gr

• Butter - 100 gr

• Flour - 100 gr

• Milk - 1 lt

• Parmigiano Regiano to taste

Ingredients for the Ragù

• Ground Beef - 30o gr

• Pancetta - 150 gr

• Onion - 50 gr

• Celery - 50 gr

• Carrots - 50 gr

• Tomato purée - 300 gr

• Red wine - 100 gr

Directions for the Ragú

1.In a pre-heated saucepan pour a drizzle of oil and add the pancetta, let it brown.

2. Cut the vegetables (onion, celery, carrots). As soon as the pancetta is well browned, add the chopped vegetables. Let simmer for 5-6 minutes.

3.Add the ground beef stir and raise the heat. Let it brown. Deglaze with red wine. As soon as the alcohol has evaporated, add the tomato purée.

4. Stir and incorporate it. Add a couple of ladles of hot water. Cover with the lid (not completely close) and let it cook for as much as you can. A good bolognese sauce must to cook for at least 2 hrs but for the lasagna you can cook it for 30/45 m.

Directions for the Béchamel Sauce

1.Heat the milk in a saucepan; separately, melt the butter over low heat, then turn off the heat and add the flour all at once, stirring with a whisk to prevent lumps from forming. Then put the saucepan back over low heat and stir until the mixture turns golden.

2. You will have thus obtained what the French call roux; flavor the milk with nutmeg and a pinch of salt, pour a little hot milk on the roux to dilute the bottom then add the rest, whisking vigorously.

3. Cook for 5-6 minutes over low heat until the sauce thickens and starts to boil.

Directions for Lasagna

1.Use a large lasagna pan (about 12x8 inches) and spread a layer of bechamel on the bottom. Create a first layer of pasta sheets, slightly overlapping them add the ragú, then Parmigiano and mozzarella (shredded). Place a layer of pasta on top. Then repeat, as follow, béchamel, ragu, parmigiano, mozzarella. Make 4 layers.

2. Preheat the oven at  350°F (180°C) and bake it for about 45 minutes. Let it rest for a few minutes before cutting.

Buon Appetito