Homemade Lasagna is a pure Italian classic. Its beautiful layers of pasta, rich tomato sauce, creamy béchamel and generous sprinklings of cheese, is a masterpiece loved worldwide. Its hearty and comforting nature makes it a favourite for gatherings, family dinners, or simply a cosy night in.
Lasagna, with its sumptuous layers of pasta, rich sauces, and melty cheese, is a dish that transcends culinary boundaries and captures the hearts of food enthusiasts worldwide. Beyond its delectable taste, lasagna carries a rich heritage steeped in tradition, making it a timeless classic cherished by generations.
At the heart of every lasagna lies its layers, each carefully crafted to create a perfect combination of flavours and textures. From silky sheets of pasta to hearty meat sauces and velvety béchamel, every element plays a crucial role in the gastronomic experience. The assembly of these layers is akin to an art form, requiring patience, precision, and a deep appreciation for culinary craftsmanship.
What sets homemade lasagna apart is its versatility, offering endless possibilities for customization to suit individual tastes and preferences. Whether it’s a traditional meat lasagna with layers of savoury beef ragù, or a vegetarian rendition bursting with vibrant vegetables and aromatic herbs, there’s a variation of lasagna to satisfy every palate.
Beyond its role as a main course, lasagna has also found its way into the realm of culinary innovation, inspiring chefs to push the boundaries of tradition and explore new interpretations. From exotic ingredient pairings to creative presentations, contemporary twists on this classic dish continue to captivate diners and ignite culinary curiosity.
Yet, amidst the ever-evolving landscape of gastronomy, lasagna remains a steadfast beacon of comfort food, transporting diners to a happy place. Whether enjoyed at a quaint trattoria in Tuscany or savoured in the comfort of home, the allure of lasagna endures.
Lasagna is more than just a dish – it’s a culinary journey that celebrates the beauty of tradition, the joy of shared meals, and the timeless appeal of comfort food. So, the next time you indulge in a slice of lasagna, take a moment to savour not just the flavours, but the stories and traditions that have shaped this beloved classic. However, to truly elevate the experience of this classic Italian dish, one must consider the art of pairing it. Two categories with complementary sides and the perfect wine.
Now what to serve with it? In the world of side dishes that perfectly complement the flavours and textures of a homemade lasagna. A fresh, crisp green salad tossed with a zesty vinaigrette provides a delightful contrast to the richness of the lasagna. The acidity and crunch of the salad acts as a palate cleanser, refreshing the palate between each bite of lasagna. Additionally, a basket of warm, crusty garlic bread or focaccia serves as the ideal vessel for mopping up. After all you don’t want to leave any sauce behind.
When it comes to selecting the perfect wine to accompany lasagna, one must consider the robust flavours of the dish. A red wine, such as a Chianti, Sangiovese or Merlot, pairs beautifully with the tomato-based sauce and cheeses. These wines offer a harmonious balance of acidity and fruitiness, enhancing the overall dining experience without overpowering the dish.
For those who prefer white wine, a rich and creamy Chardonnay can also complement the flavours of lasagna. A Chardonnay is perfect especially if it features a cheesy béchamel sauce. The buttery notes of the Chardonnay provide a luxurious contrast to the creamy elements of the lasagna. This results in a delightful combination of flavours.
When serving a homemade lasagna with wine, it’s essential to consider the preferences of your guests and the occasion. For a casual gathering, a versatile red/white wine that appeals to a range of palates is an excellent choice. However, for a special celebration or formal dinner, you may opt for a more refined wine selection. A wine such as a Barolo or Brunello di Montalcino perfectly marry with the flavours and textures of the dish.
Essentially pairing lasagna with complementary sides and the perfect wine enhances the dining experience. It allows you to savour every bite of this beloved Italian classic. It can be enjoyed with a crisp salad and garlic bread or accompanied by a glass of Chianti or Chardonnay. A lasagna is a dish that never fails to delight the senses and bring people together around the table.
For this recipe, you’ll want to use a large baking dish that comfortably accommodates the layers of pasta and sauce. A rectangular baking dish with dimensions around 9×13 inches (22×33 cm) is ideal. This size allows for even layering of the lasagna sheets and toppings without overcrowding. This ensures that each portion is cooked evenly and has a perfect balance of flavours. I often make it two dishes depending on if serving it all in pone sitting. Additionally, using a deeper dish, with sides at least 2-3 inches (5-7.5 cm) tall, will prevent any overflowing during baking and allow for generous servings.
Homemade Lasagna
Enjoy the delicious flavours of this classic lasagna recipe, made even more special with homemade Béchamel Sauce. Buon appetito!
Print
Facebook
Pinterest
Twitter
Add to CollectionServings: 8 Portions
Calories: 672kcal
Ingredients
For the Béchamel Sauce:
- 75 g unsalted butter
- 75 g plain flour
- 1 l whole milk
- salt to taste
- pepper to taste
- 2 grates nutmeg optional
For the Lasagna:
- 500 g lasagna sheets approximately 16 sheets
- 500 g lean ground beef
- 1 large onion finely chopped
- 3 cloves garlic minced
- 800 g chopped tomatoes canned
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- salt to taste
- pepper to taste
- 250 g mozzarella cheese grated
- 100 g Parmesan cheese grated
- 4 sprigs basil parsley
Instructions
- Preheat your oven to 180°C (350°F). Grease a large baking dish with butter or cooking spray.
- To make the Béchamel Sauce, melt the butter in a saucepan over medium heat. Once melted, add the flour and whisk continuously for 2-3 minutes to cook out the raw flour taste.75 g unsalted butter, 75 g plain flour
- Gradually pour in the milk, whisking constantly to prevent lumps from forming. Continue to cook the sauce, stirring frequently, until it thickens and coats the back of a spoon, about 8-10 minutes.1 l whole milk
- Season the Béchamel Sauce with salt, pepper, and a pinch of nutmeg if desired. Remove from heat and set aside.salt, pepper, 2 grates nutmeg
- In a large frying pan, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened and fragrant, about 3-4 minutes.1 large onion, 3 cloves garlic
- Add the ground beef to the pan, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes.500 g lean ground beef
- Stir in the canned chopped tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Simmer the sauce for 15-20 minutes, allowing the flavours to meld together.800 g chopped tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, salt, pepper
- To assemble the lasagna, spread a thin layer of meat sauce on the bottom of the greased baking dish. Arrange a layer of lasagna sheets on top, slightly overlapping them if necessary.500 g lasagna sheets
- Spread a layer of Béchamel Sauce over the lasagna sheets, followed by a sprinkling of grated mozzarella and Parmesan cheese.250 g mozzarella cheese, 100 g Parmesan cheese
- Repeat the layers of meat sauce, lasagna sheets, Béchamel Sauce, and cheese until all the ingredients are used, finishing with a layer of cheese on top.
- Cover the baking dish with aluminium foil and bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
- Allow the lasagna to cool for a few minutes before slicing and serving. Garnish with fresh basil leaves if desired.4 sprigs basil
- Serve the lasagna alongside a crisp green salad, garlic bread, and your choice of wine for a memorable dining experience.
Nutrition
Calories: 672kcal | Carbohydrates: 68g | Protein: 40g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 667mg | Potassium: 876mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1147IU | Vitamin C: 13mg | Calcium: 540mg | Iron: 4mg
