Classic Italian Lasagna with Rich Ragù and Creamy Béchamel
#lasagna#ragù#béchamel#parmesan#Italian cuisine
A traditional Italian lasagna recipe featuring a slow-cooked ragù of beef and pork, layered with creamy béchamel sauce and topped with aged Parmesan. Perfectly balanced flavors and textures for an authentic taste of Italy.
Ingredients extracted via AI
beefporkbeef fatcarrotceleryred onion0.5 PL tomato pastered wineolive oilsaltrosemarysagethymelemon zest160 g butter160 g flourmilknutmegwhite pepperparmesan cheeseeggtipo 00 wheat flour
Procedure generated via AI
Start by preparing the ragù. Heat olive oil in a pan, add diced carrot, red onion, and celery, sprinkle with a pinch of salt, and cook gently until softened.
On a very hot pan, add the meat mixture (beef, some pork, and beef fat) with a bit of olive oil. Do not stir to allow the meat to develop a crispy crust.
Season the meat with an aromatic salt blend including rosemary, sage, thyme, lemon zest, and quality salt.
Add the meat to the softened vegetables, stir in a tablespoon of tomato paste, and cook briefly to roast the paste and eliminate its raw taste.
Prepare the béchamel sauce: melt equal parts butter and flour (for example, 160 g each) in a pot, cooking briefly until the mixture turns light brown.
Gradually whisk in warm milk seasoned with salt, nutmeg, and white pepper, stirring continuously until the sauce thickens. Cover with plastic wrap to prevent a skin from forming on the surface.
Simmer the ragù gently over low heat for at least 4 hours.
Prepare the lasagna sheets by blanching them briefly in boiling salted water for 30-40 seconds, then immediately cool in cold water to stop cooking and prevent sticking.
Drain the cooled pasta sheets and brush them lightly with olive oil to keep them from sticking together.
In a baking dish, start with a layer of béchamel, followed by ragù, then a layer of pasta sheets. Repeat by layering béchamel and ragù, continuing this layering process.