Traditional lasagna is undeniably delicious, but it demands a significant amount of time to make. If you’re yearning for lasagna during a hectic week, give this twist on the classic recipe a shot. It’s not only simpler to prepare, but its flavor will transport you close to the heavenly taste of a bona fide classic lasagna.
Ingredients:
– 500 grams of ground beef
– 1 white onion
– 200 grams of carrots
– 75 grams of celery stalks
– 50 grams of pancetta
– 3 cloves of garlic
– 225 ml of beef stock
– 2 tablespoons of olive oil
– 400 ml of tomato paste
– 1 teaspoon of salt
– 1 teaspoon of pepper
– 2 bay leaves
– 1 teaspoon of nutmeg
– 100 ml of red wine
– 250 grams of lasagna sheets
– 200 grams of sliced mozzarella
For Bechamel Sauce (optional):
– 30 grams of all-purpose flour
– 30 grams of butter- 500 ml of whole milk
– 30 grams of onion
– 1 bay leaf
– A pinch of nutmeg
– A pinch of white pepper
– 1/2 teaspoon of salt
Here are the revised cooking instructions:
1. Prepare the Bechamel:
– Finely chop the onion.
– Heat butter in a saucepan over medium heat until it foams.
– Add the onion and sauté over medium heat, stirring constantly for 30 seconds.
– Add pepper and stir.
– Add flour and stir for 1 minute.
– Pour in cold milk and whisk thoroughly.- Add the bay leaf, nutmeg, and salt, and bring to a boil.
– Reduce the heat to low and cook, stirring constantly, for 20 minutes.
– Strain the finished béchamel through a fine strainer and set aside.
2. Make the Ragù:
– Heat 2 tablespoons of olive oil in a large, deep, oven-proof skillet over medium heat.
– Add finely diced white onion, minced garlic, and finely chopped carrots into the skillet. Sauté for about 5 minutes until softened and aromatic.
– Increase the heat to high and add 500 grams of minced beef and 50 grams of diced pancetta into the skillet. Cook for about 5 minutes until the meat is thoroughly browned, stirring occasionally.
– Add tomato paste, bay leaves, passata, beef stock, salt, pepper, and nutmeg. Stir well to incorporate.
– Allow this to simmer and cook for about 10 minutes. You can add the red wine at this stage and let it cook down and blend with other ingredients.
3. Finish the Lasagna:
– Break lasagna sheets in half and submerge them into the sauce in the skillet, distributing them evenly.
– Cover with a lid and cook on the lowest heat setting according to the lasagna sheet packet instructions, usually about 20 minutes.
– Test the pasta’s tenderness by piercing it with a fork.
– Evenly distribute the sliced mozzarella over the lasagna.
– Cover with the lid to melt the cheese.
– Finish by sprinkling freshly torn basil leaves over the top for an extra touch of color and a hint of fresh, peppery flavor.
Here are the revised notes:
– meat :A classic Italian tip is to create a minced meat mixture using equal parts of beef and pork in a 1:1 ratio. Pork’s additional fat content enhances the overall flavor, resulting in a richer and more delicious taste.
Cooking Tip: Ensure the ragù is cooked for a sufficient duration to allow the alcohol to evaporate and for all the flavors to meld together.
Seasoning: Elevate the sauce by finely chopping and adding herbs like oregano, rosemary, or thyme while it simmers. Remember to remove the bay leaf from the sauce before serving, and don’t skimp on salt and pepper for seasoning.
Cheese: While tradition favors parmesan, mozzarella or ricotta (or a combination) are also excellent choices. Mozzarella melts beautifully, while ricotta contributes to the creaminess of the dish.