Authentic Italian Lasagna

60 mins
Serves 1
tiktok.com

Directions

  1. 1Sauté diced onion, carrots, and celery in olive oil over medium heat in a large pot until softened.
  2. 2Sauté diced onion, carrots, and celery in olive oil over medium heat in a large pot until softened.
  3. 3Sauté diced onion, carrots, and celery in olive oil over medium heat in a large pot until softened.
  4. 4Add fresh minced garlic and mix for a minute.
  5. 5Add fresh minced garlic and mix for a minute.
  6. 6Add fresh minced garlic and mix for a minute.
  7. 7Add ground beef and Italian sausage to the pot and brown.
  8. 8Add ground beef and Italian sausage to the pot and brown.
  9. 9Add ground beef and Italian sausage to the pot and brown.
  10. 10Incorporate tomato paste and cook for a few minutes.
  11. 11Incorporate tomato paste and cook for a few minutes.
  12. 12Incorporate tomato paste and cook for a few minutes.
  13. 13Deglaze the pot with red wine and reduce.
  14. 14Deglaze the pot with red wine and reduce.
  15. 15Deglaze the pot with red wine and reduce.
  16. 16Pour in good quality crushed Italian tomatoes (tomato puree).
  17. 17Pour in good quality crushed Italian tomatoes (tomato puree).
  18. 18Pour in good quality crushed Italian tomatoes (tomato puree).
  19. 19Season with salt, oregano, black pepper, basil, and a Parmesan rind.
  20. 20Season with salt, oregano, black pepper, basil, and a Parmesan rind.
  21. 21Season with salt, oregano, black pepper, basil, and a Parmesan rind.
  22. 22Simmer the meat sauce for about 20 minutes or until reduced and thick.
  23. 23Simmer the meat sauce for about 20 minutes or until reduced and thick.
  24. 24Simmer the meat sauce for about 20 minutes or until reduced and thick.
  25. 25For the béchamel sauce, melt butter in a small saucepan and incorporate flour, whisking for a few minutes to create a roux.
  26. 26For the béchamel sauce, melt butter in a small saucepan and incorporate flour, whisking for a few minutes to create a roux.
  27. 27For the béchamel sauce, melt butter in a small saucepan and incorporate flour, whisking for a few minutes to create a roux.
  28. 28Slowly add warmed milk to the roux, whisking until the sauce is thick and creamy.
  29. 29Slowly add warmed milk to the roux, whisking until the sauce is thick and creamy.
  30. 30Slowly add warmed milk to the roux, whisking until the sauce is thick and creamy.
  31. 31Season the béchamel with salt, pepper, and a touch of nutmeg.
  32. 32Season the béchamel with salt, pepper, and a touch of nutmeg.
  33. 33Season the béchamel with salt, pepper, and a touch of nutmeg.
  34. 34Cover lasagna sheets with very hot tap water for about 15 minutes until flexible, instead of boiling them.
  35. 35Cover lasagna sheets with very hot tap water for about 15 minutes until flexible, instead of boiling them.
  36. 36Cover lasagna sheets with very hot tap water for about 15 minutes until flexible, instead of boiling them.
  37. 37Begin layering the lasagna: first a layer of meat sauce, then noodles, followed by meat, béchamel, mozzarella, and Parmesan. Repeat the layers.
  38. 38Begin layering the lasagna: first a layer of meat sauce, then noodles, followed by meat, béchamel, mozzarella, and Parmesan. Repeat the layers.
  39. 39Begin layering the lasagna: first a layer of meat sauce, then noodles, followed by meat, béchamel, mozzarella, and Parmesan. Repeat the layers.
  40. 40Ensure the last layer has an extra generous amount of mozzarella and Parmesan cheese.
  41. 41Ensure the last layer has an extra generous amount of mozzarella and Parmesan cheese.
  42. 42Ensure the last layer has an extra generous amount of mozzarella and Parmesan cheese.
  43. 43Bake the lasagna covered in a 375F oven for 40 minutes.
  44. 44Bake the lasagna covered in a 375F oven for 40 minutes.
  45. 45Bake the lasagna covered in a 375F oven for 40 minutes.
  46. 46Uncover and bake for an additional 20 minutes.
  47. 47Uncover and bake for an additional 20 minutes.
  48. 48Uncover and bake for an additional 20 minutes.
  49. 49Broil for 1-2 minutes at the end for a golden top.
  50. 50Broil for 1-2 minutes at the end for a golden top.
  51. 51Broil for 1-2 minutes at the end for a golden top.

Ingredients

  • 1 lb ground beef
  • 1 lb ground beef
  • 1 lb ground beef
  • 0.5 lb Italian sausage
  • 0.5 lb Italian sausage
  • 0.5 lb Italian sausage
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 1 medium onion, diced
  • 1 medium onion, diced
  • 0.33 cup carrots, diced
  • 0.33 cup carrots, diced
  • 0.33 cup carrots, diced
  • 0.33 cup celery, diced
  • 0.33 cup celery, diced
  • 0.33 cup celery, diced
  • 4 garlic cloves, minced
  • 4 garlic cloves, minced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 0.25 cup dry red wine
  • 0.25 cup dry red wine
  • 0.25 cup dry red wine
  • 24 oz tomato puree (passata)
  • 24 oz tomato puree (passata)
  • 24 oz tomato puree (passata)
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • Basil
  • Basil
  • Basil
  • Parmesan rind
  • Parmesan rind
  • Parmesan rind
  • 4 tbsp butter
  • 4 tbsp butter
  • 4 tbsp butter
  • 4 tbsp flour
  • 4 tbsp flour
  • 4 tbsp flour
  • 3 cups whole milk, warm
  • 3 cups whole milk, warm
  • 3 cups whole milk, warm
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • 1 pinch nutmeg
  • 1 pinch nutmeg
  • 1 pinch nutmeg
  • 20 lasagna sheets
  • 20 lasagna sheets
  • 20 lasagna sheets
  • 16 oz mozzarella, freshly shredded
  • 16 oz mozzarella, freshly shredded
  • 16 oz mozzarella, freshly shredded
  • 20 oz mozzarella, freshly shredded
  • 20 oz mozzarella, freshly shredded
  • 20 oz mozzarella, freshly shredded
  • 0.75 cup Parmesan cheese, freshly shredded
  • 0.75 cup Parmesan cheese, freshly shredded
  • 0.75 cup Parmesan cheese, freshly shredded

Equipment

large potsmall saucepanwhiskoven

Tips

  • Don't boil lasagna sheets; cover them with very hot tap water for about 15 minutes to prevent overcooking.
  • Layer the lasagna starting with meat, and ensure the last layer has a generous amount of mozzarella and parm.