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authentic Italian lasagna recipe with bechamel sauce

Lasagna with Bechamel Sauce

Alessia
Craving an authentic Italian lasagna with bechamel sauce? Here's an easy recipe to make a true Italian one.
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Prep Time 30 mins
Cook Time 2 hrs 30 mins
Total Time 3 hrs
Course Main Course
Cuisine Italian
Servings 4
Calories 850 kcal

Equipment

  • 1 chopping knife
  • 1 chopping board
  • 1 large pot
  • 1 silicone spoon
  • 2 small pots
  • 1 large baking dish
  • 1 grater
  • 2 tablespoons

Ingredients
  

Italian Lasagna Recipe Ingredients for Beef Ragu

  • 1 carrot
  • 1 onion
  • 1 celery stick
  • Belmorso Extra Virgin Olive Oil
  • 250 gr beef mince
  • 250 gr pork mince
  • 200 ml white wine
  • 700 ml tomato passata
  • salt and pepper to taste
  • 1.4 litres water
  • 1 cube vegetable stock
  • 3 bay leaves

Bechamel Sauce Ingredients

  • 1 litre milk
  • 100 gr butter
  • 100 gr flour I am using 00
  • 1 pinch of nutmeg
  • salt and pepper to season

Ingredients for Traditional Lasagna Layers

  • grated parmesan cheese I prefer using a block and grate mine; it's fresher and tastes much better
  • 1 pack Artisan Lasagna Sheets I am using our Taste with Gusto Lasagne Sheets
  • Pork & Beef Ragu You made
  • Bechamel Sauce You made

Instructions
 

Ragu for Lasagna

  • Take your vegetables, wash them, peel them and cut them finely.
  • Add them to a large pot, drizzle some Belmorso Extra Virgin Olive Oil, and put on the hob to sauté for 15 minutes.
  • Then add the minced meat, both the pork and the beef, mix and leave to cook with the soffritto
  • After about 10 minutes, add the white wine, mix and leave to evaporate for another 5 to 10 minutes.
  • In the meantime, prepare your vegetable stock mixing it in with the water.
  • Once the wine has nearly absorbed into the meat, you can add the tomato passata. Mix well and season.
  • Then add half the vegetable stock and mix again.
  • Finally, add the bay leaves, and cover with the lid. Make sure to leave a small gap on the side of the lid and lower the heat.
  • Leave your ragu’ to simmer for an hour.
  • After that first hour, add the remaining vegetable stock, mix, and leave to simmer for one more hour.
  • After the second hour has passed, your sauce is ready. Taste and season as needed. Also, let it cool before making the lasagna layers.
    PS: If you are short on time, you can speed up the process and cut the simmering time into half. In that case, you might need to use less water.

Lasagna Bechamel Sauce

  • Take two medium-size pots. In one pour the milk, season with salt and pepper, and add the pinch of nutmeg. Put the pot on the hob to heat up the milk.
  • In the other pot melt the butter. Once the butter has melted, add all of the flour at once, and mix rigorously so as to form a roux.
  • Add the milk to the roux little by little while you continue mixing.
  • Once you have added all of the milk, continue mixing for 5 minutes.
  • Your bechamel sauce should now be thick but not too thick, and lump-free. Don't worry if it has a few lumps, it will still taste delicious!

How to make a Lasagne

  • Take one large dish or two smaller ones and spread some ragu’.
  • Then, start layering the lasagna sheets.
  • Follow with another layer of ragu’ or bolognese sauce.
  • Top with one layer of bechamel sauce.
  • Finish with a layer of grated parmesan cheese.
  • Repeat at least one more layer, or even two if your dish allows it.
    PS: You want to finish with the bechamel and parmesan on top.
  • Bake for 30 minutes in a preheated oven.
  • Take out of the oven and leave to cool for 20 to 30 minutes before serving. Enjoy it, and Buon Appetito!
Keyword authentic, bechamel sauce, Italian, lasagna, lasagne