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Italian Lasagna, a hearty, layered pasta dish that’s as rich in history as it is in flavour, lasagna exemplifies the Italian approach to food: balance, patience, and a love for quality ingredients.
Whether it’s served for a special family gathering or as the highlight of a Sunday dinner, lasagna is a dish that speaks to the heart and satisfies deeply.
What Is Lasagna?
Lasagna is a layered pasta dish, traditionally made with wide, flat sheets of pasta, alternating with layers of rich meat sauce (ragù), creamy béchamel, and grated cheese. Each layer is baked to perfection, resulting in a dish that is both indulgent and deeply satisfying.
While variations of lasagna exist, the classic Italian version relies on a few core elements: homemade or fresh pasta, a slow simmered meat sauce, béchamel (a creamy white sauce), and a generous sprinkling of cheese, typically Parmigiano Reggiano.
The dish is baked in the oven until the top becomes golden and bubbling, the cheese slightly crispy, and the layers melded into a soft, flavourful delight.
Ingredients and Taste
Lasagna’s flavor profile is a delightful combination of savoury richness and comforting textures. The ragù sauce, made from ground beef or pork, is slow cooked with tomatoes, onions, carrots, and garlic, creating a deeply flavourful base that forms the heart of the dish.
Béchamel, a simple white sauce made from butter, flour, and milk, adds a creamy, velvety contrast to the richness of the meat.
The wide pasta sheets, which are either boiled or used fresh, hold these components together, softening as they bake and soaking up the flavours of the sauces.
Finally, the cheese, often Parmigiano Reggiano or mozzarella melds everything together, adding a salty, sharp note that balances the overall richness. Each bite is a symphony of textures: soft pasta, hearty meat sauce, creamy béchamel, and gooey, melted cheese.
A Taste of History
Lasagna’s roots run deep in Italy, with its origins traced back to ancient times. The word “lasagna” itself is believed to come from the Greek “lasagnum,” meaning a type of flat dough or pasta, and it was the Romans who adopted this culinary technique, adapting it into something closer to the lasagna we know today.
However, it was in the region of Emilia-Romagna, Italy’s culinary heartland, that lasagna as we recognize it truly took shape. With its rich tradition of pasta-making and slow simmered sauces, Emilia-Romagna is home to the version of lasagna featuring ragù and béchamel.
Despite its long history, lasagna gained widespread popularity in the 19th century, as the industrial production of pasta made the dish more accessible. Today, it remains one of Italy’s most iconic dishes, appreciated for both its versatility and comforting, satisfying nature.
Whether made with a traditional meat sauce, layered with vegetables, or even a seafood twist, lasagna has evolved over the centuries while keeping its essence intact: a dish meant to nourish both body and soul.
Italian Lasagna (Layered Pasta Dish) Recipe
Serves: 4 people
Ingredients:
For the meat sauce (ragù):
- 250g ground beef
- 250g ground pork (or veal)
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 400g canned crushed tomatoes (San Marzano if available)
- 100ml red wine
- 2 tbsp olive oil
- Salt and freshly ground black pepper (to taste)
For the béchamel sauce:
- 50g unsalted butter
- 50g all-purpose flour
- 500ml whole milk
- Freshly grated nutmeg (a pinch)
- Salt (to taste)
For assembling:
- 200g lasagna sheets (fresh or dried)
- 100g grated Parmigiano-Reggiano cheese
- Extra virgin olive oil (for greasing)
Directions
To begin, preheat your oven to 180°C (350°F). In a large pot or pan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion, carrot, and celery, sautéing until softened and fragrant, about 5-7 minutes. This combination of vegetables forms the base of your ragù, infusing it with a depth of flavour.
Next, add the ground beef and pork to the pot. Cook until browned, breaking up any large clumps with a wooden spoon. Once the meat is browned and has released its juices, pour in the red wine and allow it to simmer for a few minutes until reduced. This step adds richness to the sauce while helping tenderize the meat.
Stir in the crushed tomatoes, season with salt and pepper, and lower the heat. Let the ragù simmer gently for 45 minutes to 1 hour, stirring occasionally. The sauce should thicken as the flavours meld together. If the sauce reduces too quickly, add a splash of water or stock to maintain a moist consistency. Once done, set the ragù aside.
While the ragù simmers, prepare the béchamel sauce. In a saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for 2-3 minutes to form a smooth paste (roux). Slowly pour in the warm milk, whisking vigorously to avoid lumps. Continue cooking and whisking until the sauce thickens and becomes silky, about 5-7 minutes. Season with a pinch of salt and freshly grated nutmeg, then set it aside.
If using dried lasagna sheets, cook them in salted boiling water for 2-3 minutes, until al dente. Drain and transfer to a clean kitchen towel to prevent sticking. If using fresh pasta sheets, there’s no need to pre-cook them, but be sure to layer them evenly to avoid undercooking later.
Grease a medium-sized baking dish with olive oil. Begin by spreading a thin layer of ragù at the bottom of the dish. Place a layer of lasagna sheets on top, covering the sauce evenly. Next, spoon a layer of béchamel over the pasta, followed by more ragù. Repeat the layering process, alternating between lasagna sheets, béchamel, and ragù, until all ingredients are used up. The final layer should be a generous spread of béchamel sauce.
Sprinkle the top of the lasagna with grated Parmigiano-Reggiano, ensuring it’s evenly distributed. This will give your lasagna a golden, crispy top. Cover the dish loosely with foil and bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until the top is bubbling and golden brown.
Remove the lasagna from the oven and let it rest for about 10 minutes before serving. This will allow the layers to settle and make slicing easier. For presentation, serve with an extra sprinkling of Parmigiano-Reggiano and a drizzle of olive oil. Pair with a fresh green salad or crusty bread to complement the rich flavors of the dish.
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