Lasagne: Full Recipe
A proper lasagna is made with layers of flavorful meat sauce, perfectly cooked pasta, and a rich béchamel. It’s slow-cooked to allow the flavors to meld together, creating a comforting and satisfying
The KING of comfort foods at home.
THE MAIN POINTS!
The Ragù:
Ragù for lasagna is a rich, slow-cooked meat sauce that brings out deep, savory flavors. Made with ground meat (like beef or pork), onions, garlic, tomatoes, and a splash of red wine, the sauce simmers for hours to develop the perfect taste. The key to a great ragù is slow cooking - so don’t rush it! Good things (like this sauce) take time, and besides, the longer it simmers, the more excuses you have to sneak bites.
When making lasagna, it’s important that the ragù isn’t too watery, as you want the pasta to stay al dente inside. No one wants a lasagna that’s swimming in sauce - unless it’s a swimming pool of cheese, but that’s a different story. The sauce should be thick, flavorful, and well-seasoned, so it pairs perfectly with the layers of pasta and cheese. With the right balance of rich flavors and texture, ragù transforms a simple lasagna into a comforting, delicious meal.
The Béchamel:
Béchamel sauce is a creamy, smooth white sauce that’s essential for a perfect lasagna. Made from butter, flour, and milk, it adds a rich, velvety layer between the pasta and ragù. The key to a great béchamel is to cook the flour and butter together to form a roux, then slowly whisk in the milk to avoid lumps. Once thickened, it should have a silky texture that melts into the layers of lasagna without overpowering the other ingredients.
Béchamel also helps balance out the richness of the ragù and gives the lasagna a creamy, comforting finish. It’s not just for lasagna though - béchamel is the foundation of many classic French and Italian dishes, proving that sometimes the simplest ingredients can create the most delicious results. Just be sure not to let it boil too much, or it may lose its smooth texture, and nobody wants a lumpy lasagna!
The Pasta:
Fresh pasta or high-quality dry pasta are the way to go for the perfect lasagna. Fresh pasta is already soft, so it cooks quickly and doesn’t overcook. With dry pasta, just make sure to cook it al dente - a little bite left, so it doesn't turn into a mushy mess when baked. Using the right kind of pasta ensures your lasagna holds together perfectly without becoming soggy. After all, we want comfort food, not pasta soup!
Patience:
Patience is key when making lasagna. It’s a dish that rewards you for taking your time. Slow-cooking the ragù, carefully layering the ingredients, and letting it rest after baking are all important steps. You can't cut into it right after it comes out of the oven - give it some time to rest so it can set properly. Rushing through the steps will only lead to a soggy lasagna or a messy slice. Let it sit for 10-15 minutes, and you’ll have perfect, neat slices. Good things (like lasagna) don’t happen in a hurry!
INGREDIENTS: