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Chef's Mandala

Gourmet Import Universe

classic lasagna, meat, Italian, pasta

Classic Lasagna

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Recipe courtesy of

WHAT IS A CLASSIC LASAGNA?

This baked Italian pasta dish is what a true carnivore would want for their birthday cake.  Classic lasagna consists of wide sheets pasta layered on top of one another.  But instead of a fruit filling between each layer of cake, you’ve got a triple-decker meat, cheese and pasta sandwich!  A classic, this Napolitan recipe has stood the test of both time and picky Italian pasta eaters.

 

SUGGESTIONS WHEN MAKING A CLASSIC LASAGNA

  • Three Steps to Better Lasagna

Lasagna is a classic dish that is as much American as it is Italian. To make a truly great lasagna you need to do a few things: the first is to start with a creamy Bechamel sauce—that is a roux-milk sauce, the second is to make an excellent Bolognese sauce and the last is to use only one type of cheese and that cheese is Parmesan Reggiano.

  • To Beef or Not To Beef?

True Bolognese sauce is made with a combination of ground beef and ground pork but you can choose to use only one or the other, or even to lighten up the dish by using ground turkey. Pancetta, the fatty Italian bacon, is a key flavoring in Bolognese but you can also use turkey bacon—if you do, go for an uncurled variety for best taste.

  • Seriously Authentic

If you want to get really hardcore, make your own lasagna noodles. You’ll need to follow our recipe here and a good pasta maker.

 

WHAT PAIRS WELL WITH A CLASSIC LASAGNA?

Well, not more starch like bread or rice, that is for sure.  You need something that will either contrast or cut through all that greasy and cheese fat and starch.  Look either to a refreshing side salad or some VERY lightly sauteed vegetables.  In terms of beverages, there is a whole army of flavor assaulting your mouth here.  So either go with a taste drink that can hold its own (like beer, cider or a strong and spicy red  Italian Chianti) or stick with some nice sparkling water. (written by Chef Stef)

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classic lasagna, meat, Italian, pasta
Yield: servings   
Difficulty:
Serving Size 10 oz
Calories 430 cal
Fat Content 10 g

Ingredients
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Directions

1Make the béchamel: Heat the butter in a sauce pan over medium heat. When the butter is melted add the flour and whisk well. Continue to cook, whisking for 1 to 2 minutes then add the cold milk slowly, whisking the whole time. Add the salt and nutmeg and continue whisking until the mixture thickens, about 2 to 3 minutes.
2Make the bolognese sauce: Heat a large fry pan over medium heat and add the pancetta. Fry for 5 to 6 minutes or until the pancetta is crisp and all the fat is rendered.
3Add the olive oil and heat 1 minute, then add the onions, carrots, and celery. Fry for 4 to 5 minutes, or until the onion begins to soften. Add the garlic and fry 1 minute more.
4Add the ground pork and ground beef and stir well, breaking up any lumps. Fry until lightly browned, about 10 minutes and season with salt and pepper.
5Add the white wine and mix well, cook until almost all the wine is evaporated and then add the tomato puree and chicken stock. Simmer for 15 minutes or until the mixture is reduced by half. Stir in the milk and continue to simmer until reduced by one quarter, about 10 more minutes.
6Make the pasta. Boil pasta according to package directions, drain and set aside. If using fresh pasta, boil for ten minutes, drain and set aside.
7Assemble the lasagna: Layer 4 pieces of lasagna in the bottom of an 8x8 baking dish and spoon 1/4 of the bechamel over the top. Add 1/4 of the bolognese sauce, followed by 1/4 of the grated parmesan. Repeat until all the ingredients are used. Bake in a 350F oven for 15 to 20 minutes or until the cheese is melted and starting to brown. Serve hot.
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SHOW NUTRITION
This is just an example, will depend on the Nutritional API service used.
Per serving, based on 8 servings. (% daily value)
  • Calories296
  • Fat16.8 g (25.9%)
  • Saturated9.3 g (46.6%)
  • Trans0.5 g
  • Carbs24.8 g (8.3%)
  • Fiber0.8 g (3.3%)
  • Sugars7.1 g
  • Protein9.9 g (19.9%)
  • Cholesterol161.7 mg (53.9%)
  • Sodium332 mg (13.8%)

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