Christmas Lasagna
Directions
- 1Dice the onion.
- 2Dice the onion.
- 3Dice the onion.
- 4Add the diced onion to a pan.
- 5Add the diced onion to a pan.
- 6Add the diced onion to a pan.
- 7Dice the carrots.
- 8Dice the carrots.
- 9Dice the carrots.
- 10Add the diced carrots to the pan with the onions.
- 11Add the diced carrots to the pan with the onions.
- 12Add the diced carrots to the pan with the onions.
- 13Dice the celery.
- 14Dice the celery.
- 15Dice the celery.
- 16Add the diced celery to the pan with the onions and carrots.
- 17Add the diced celery to the pan with the onions and carrots.
- 18Add the diced celery to the pan with the onions and carrots.
- 19Season with salt.
- 20Season with salt.
- 21Season with salt.
- 22Add basil leaves, ripped by hand, to the pan.
- 23Add basil leaves, ripped by hand, to the pan.
- 24Add basil leaves, ripped by hand, to the pan.
- 25Add the ground beef and ground pork to the pan.
- 26Add the ground beef and ground pork to the pan.
- 27Add the ground beef and ground pork to the pan.
- 28Stir the meat and vegetables in the pan.
- 29Stir the meat and vegetables in the pan.
- 30Stir the meat and vegetables in the pan.
- 31Deglaze the pan with white wine.
- 32Deglaze the pan with white wine.
- 33Deglaze the pan with white wine.
- 34Remove the garlic clove from the pan.
- 35Remove the garlic clove from the pan.
- 36Remove the garlic clove from the pan.
- 37Add the whole peeled tomatoes to the pan.
- 38Add the whole peeled tomatoes to the pan.
- 39Add the whole peeled tomatoes to the pan.
- 40Squash the tomatoes with a potato masher.
- 41Squash the tomatoes with a potato masher.
- 42Squash the tomatoes with a potato masher.
- 43Season the sauce with salt.
- 44Season the sauce with salt.
- 45Season the sauce with salt.
- 46Cover the pan and let it simmer for another hour.
- 47Cover the pan and let it simmer for another hour.
- 48Cover the pan and let it simmer for another hour.
- 49Melt butter in a small pot to make the béchamel sauce.
- 50Melt butter in a small pot to make the béchamel sauce.
- 51Melt butter in a small pot to make the béchamel sauce.
- 52Add flour to the melted butter and whisk.
- 53Add flour to the melted butter and whisk.
- 54Add flour to the melted butter and whisk.
- 55Gradually add room temperature milk while whisking constantly.
- 56Gradually add room temperature milk while whisking constantly.
- 57Gradually add room temperature milk while whisking constantly.
- 58Grate nutmeg into the béchamel sauce.
- 59Grate nutmeg into the béchamel sauce.
- 60Grate nutmeg into the béchamel sauce.
- 61Add a pinch of salt to the béchamel sauce.
- 62Add a pinch of salt to the béchamel sauce.
- 63Add a pinch of salt to the béchamel sauce.
- 64Spread a thin layer of tomato meat sauce at the bottom of the baking dish.
- 65Spread a thin layer of tomato meat sauce at the bottom of the baking dish.
- 66Spread a thin layer of tomato meat sauce at the bottom of the baking dish.
- 67Place lasagna sheets over the sauce.
- 68Place lasagna sheets over the sauce.
- 69Place lasagna sheets over the sauce.
- 70Spread a layer of tomato meat sauce over the lasagna sheets.
- 71Spread a layer of tomato meat sauce over the lasagna sheets.
- 72Spread a layer of tomato meat sauce over the lasagna sheets.
- 73Spread a layer of béchamel sauce over the meat sauce.
- 74Spread a layer of béchamel sauce over the meat sauce.
- 75Spread a layer of béchamel sauce over the meat sauce.
- 76Grate Parmigiano Reggiano cheese over the béchamel sauce.
- 77Grate Parmigiano Reggiano cheese over the béchamel sauce.
- 78Grate Parmigiano Reggiano cheese over the béchamel sauce.
- 79Continue layering with lasagna sheets, meat sauce, béchamel, and Parmigiano Reggiano until all sheets are used.
- 80Continue layering with lasagna sheets, meat sauce, béchamel, and Parmigiano Reggiano until all sheets are used.
- 81Continue layering with lasagna sheets, meat sauce, béchamel, and Parmigiano Reggiano until all sheets are used.
- 82Add extra Parmigiano Reggiano on the top layer.
- 83Add extra Parmigiano Reggiano on the top layer.
- 84Add extra Parmigiano Reggiano on the top layer.
- 85Cover the baking dish and put it in the oven for 40 minutes.
- 86Cover the baking dish and put it in the oven for 40 minutes.
- 87Cover the baking dish and put it in the oven for 40 minutes.
- 88Cut and serve the lasagna.
- 89Cut and serve the lasagna.
- 90Cut and serve the lasagna.
- 91Garnish with fresh basil leaves.
- 92Garnish with fresh basil leaves.
- 93Garnish with fresh basil leaves.
Ingredients
- 1 whole onions
- 1 whole onions
- 1 whole onions
- a few carrots
- a few carrots
- a few carrots
- a few celery
- a few celery
- a few celery
- a bowl whole peeled tomatoes San Marzano
- a bowl whole peeled tomatoes San Marzano
- a bowl whole peeled tomatoes San Marzano
- a portion ground beef
- a portion ground beef
- a portion ground beef
- a portion ground pork
- a portion ground pork
- a portion ground pork
- a glass white wine
- a glass white wine
- a glass white wine
- 1 clove garlic
- 1 clove garlic
- 1 clove garlic
- a pinch salt
- a pinch salt
- a pinch salt
- a handful basil
- a handful basil
- a handful basil
- a piece butter
- a piece butter
- a piece butter
- a bowl flour
- a bowl flour
- a bowl flour
- a jug milk
- a jug milk
- a jug milk
- a pinch nutmeg
- a pinch nutmeg
- a pinch nutmeg
- a few lasagna sheets
- a few lasagna sheets
- a few lasagna sheets
- a block Parmigiano Reggiano
- a block Parmigiano Reggiano
- a block Parmigiano Reggiano
Equipment
cutting boardknifepanwooden spoonpotwhiskgraterbaking dishspatula
Tips
- Rip the basil by your bare hands.
- If you're angry, take it out on the whole peeled tomatoes.
- It doesn't have to be fresh pasta, it can also be boxed dry lasagna sheets, I don't judge.