Vida Recetas Editorial
Lasagna is one of the most beloved dishes of Italian cuisine, and this traditional recipe lets you recreate all its flavor and creaminess at home. With layers of pasta, homemade Bolognese sauce, béchamel, and plenty of mozzarella cheese, this lasagna is perfect for a family meal or to impress your guests. Its preparation is simple, though it takes some time, and the result is a comforting and flavorful dish.
The combination of a rich meat Bolognese sauce with spices, the smoothness of the béchamel, and the melted cheese topping creates a perfect balance of textures and flavors. Also, by cooking the pasta sheets in small batches, you prevent them from sticking, achieving perfect layers.
If you prefer a vegetarian option, you can substitute the meat with spinach or mushrooms. You can also add herbs like oregano or basil to the Bolognese sauce for an extra touch.
Prep
60 min
Cook
15 min
Servings
6
Calories
625 kcal
Cook the doughs in boiling water with a little oil and salt. We recommend that you cook them in small groups to avoid sticking inside the pot.
For the bechamel sauce, put the butter in a pot, preferably non-stick, wait for it to melt and add the flour, stir to cook all the flour for 1 minute, then add the whole liter of boiling milk to the mixture and stir endlessly for 5 to 6 minutes, which is how long it will take to thicken the sauce, remove from the heat, add the pepper and nutmeg, stir for the last time and set it aside.
For the Bolognese sauce, add 3 tablespoons of oil to a pan or pot and let it heat up. Add the onion and wait until it is sautéed with salt and pepper.
Pour the meat and let it sear on its sides, change color, add the cumin and stir for a few minutes and add the tomato sauce, let it warm for 1 minute and set it aside.
In a dish, suitable for the oven, add a thin layer of béchamel sauce and mount the base of the doughs on it, add a layer of Bolognese sauce and cheese, then a layer of dough covered with white sauce, alternating between Bolognese-cheese and sauce until the last layer of dough; cover it with bechamel and cheese.
Bake for 10 to 20 minutes at 180ºC or until the cheese is grated.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is 15 minutes.
This recipe is designed for 6 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
