This easy Lasagna recipe is completely irresistible. This genuine Italian recipe is made with a creamy bechamel sauce, a rich ragu and all the other elements that make lasagna too good to refuse.
Lasagna is the epitome of Italian comfort food! When it’s homemade it’s a million miles better than anything you would get from the shops. It takes a bit of work but the end result is so fantastic you’ll be making it over and over again.
A lasagna is comprised of a few critical elements; first and foremost, the pasta! The type of pasta used for lasagna is called ‘Lasagne‘ (pasta rolled into thin flat sheets). You can use both fresh and dried pasta but the cooking times may vary.
Secondly, you need a good bolognese sauce. The bolognese, also known as a ragu carries most of the flavour in this dish and adds a beautiful vibrant colour.
The third ingredient is a really rich and creamy bechamel sauce (also known as a white sauce). As the lasagna cooks in the oven, the bechamel melts and fusing everything together.
Last but not least – the cheeses. In this recipe, we have used mozzarella and parmesan. Each layer has generous sprinklings of both.
All these components come together to create one amazing lasagna, keep reading for the method!
In a large rectangle tray start by spreading a fine layer of ragu on the bottom of the tray, then make a layer of the pasta sheets, making sure not to overlap them too much. Add a layer of ragù, add some mozzarella, a layer of bechamel sauce and in the end sprinkle a little bit of parmesan. Then add a layer of the pasta sheets and continue in this order until your tin is almost full.
Step nr: 13 - Add last layer of ragù, bechamel sauce, butter
For the last layer start with the pasta, some ragù, a little bit of bechamel, then cover generously with parmesan and some pieces of butter.
When Parmesan and butter will melt in the oven, they will make the delicious crunchy crust on the top of lasagna.
Step nr: 14 - Cook lasagna
Cooking time 30 Minutes
Total time 30 Minutes
200 Degrees Celsius
Cook for 30 minutes.
Before adding your lasagna to the oven cover with tin foil and remove it after 20 minutes: in this way the cooking of the lasagna will be more uniform, as well as the crust on the surface.
