Authentic Italian Lasagna with Bechamel Sauce
This recipe was originally posted on our newest blog, www.belmorso.com.
Have you made lasagna with bechamel sauce before but wonder how the authentic Italian recipe is really made? If that’s you right now, this recipe will remove any doubts and give you an easy recipe to follow to make a truly flavourful, meaty, and home-style lasagna.
Also, don’t worry, the sauce might take some time to simmer but the actual prepping is quite quick.
Let’s make it.
Ingredients for the ragu’
1 celery stick
Belmorso Extra Virgin Olive Oil (or Novello)
200 ml white wine
700 ml tomato passata
salt and pepper
1.4 litres water
1 vegetable stock
3 bay leaves
Preparing the ragu’
Take your vegetables, wash them, peel them and cut them finely.
Add them to a large pot, drizzle some Belmorso Extra Virgin Olive Oil, and put on the hob to sauté. This will make your soffritto, which is the base for ragu’/bolognese sauce, and most sauces and soups.
Leave to sauté for around 15 minutes, lowering the heat after the first 2 minutes.
Then add the minced meat, both the pork and the beef, mix and leave to cook with the soffritto.
After about 10 minutes, add the white wine, mix and leave to evaporate for another 5 to 10 minutes.
In the meantime, prepare your vegetable stock mixing it in with the water.
Once the wine has nearly absorbed into the meat, you can add the tomato passata.
Mix it in with all the ingredients and season.
Then add half the vegetable stock and mix again.
Finally, add the bay leaves, and cover with the lid. Make sure to leave a small gap on the side of the lid and lower the heat.
Leave your ragu’ to simmer for an hour.
After that first hour, add the remaining vegetable stock, mix, and leave to simmer for one more hour.
After the second hour has passed, your sauce is ready.
Leave it to cool, and then taste it. If it needs it, you can add more salt and pepper.
PS: If you are going to make the sauce the day before you prepare your lasagna, add 1.4 litres of water instead of 700 ml after the first hour has passed. The reason for this is that resting the ragu’ in the fridge for nearly a day, or just overnight, will cause it to thicken, and you won’t have enough sauce for a large lasagna.
Ingredients for the bechamel sauce
1 litre milk
100 gr butter
100 gr flour
pinch of nutmeg
salt and pepper
Preparing the bechamel sauce
Take two medium-size pots. In one pour the milk, season with salt and pepper, and add the pinch of nutmeg. Put the pot on the hob to heat up the milk.
In the other pot melt the butter. Once the butter has melted, add all of the flour at once, and mix rigorously so as to form a roux.
Pay attention to your milk, you don’t want it to boil.
Add the milk to the roux little by little while you continue mixing.
Once you have added all of the milk, continue mixing for 5 minutes.
Your bechamel sauce should be now thick but not too thick, and lump-free.
Ingredients for the lasagna layers
Grated parmesan cheese
The Ragu or bolognese sauce you prepared
The bechamel sauce you just made
Preparing the lasagna with bechamel sauce
Take one large dish or two smaller ones and spread some ragu’.
Then, start layering the lasagna sheets.
Follow with another layer of ragu’ or bolognese sauce.
Top with one layer of bechamel sauce.
Finish with parmesan cheese.
Repeat at least one more layer, or even two if your dish allows it.
You want to finish with the bechamel and parmesan on top.
Bake for 30 minutes in a preheated oven.
Take out of the oven and leave to cool for 20 to 30 minutes.
Serve your homemade lasagna with bechamel sauce and enjoy.
When cooking the ragu’ or bolognese sauce, try to mash slightly with your spoon the mince, so it doesn’t cluster into big lumps. These are tasty but they take space and result into fewer lasagna layers. Alternatively, you can use a very deep dish.
Any leftovers are delicious enjoyed in the next few days.
Many people also freeze lasagna, but we don’t suggest it.