Lasagna: the perfect recipe!

The origins

A bit of etymology, to begin with: the word lasagna, which appeared in the 13th century, comes from the Greek lasana which means kitchen tripod. This word therefore originally designated the support on which the lasagna was prepared.
Before being a tasty dish, the word lasagna indicates pulled pasta, but the name refers above all to the dish consisting of alternating layers of pasta, cheese (ricotta, mozzarella or parmesan), ragù and bechamel. But any culinary innovation is welcome: there are numerous variations of traditional lasagna, including green lasagna, where spinach is added to the dough and vegetarian ones, in which radicchio and gorgonzola or broccoli, scamorza can be used instead of meat sauce. or artichokes.

Basic recipe (for 8 people)

Ingrediants

See also

Vegetarian lasagna: 6 finger-licking recipes!

Quiche Lorraine recipe: the original recipe for a perfect quiche!

The secrets for the perfect meatball!

Bechamel and topping

1 pack of lasagna pasta

50 g of flour

3 onions, 2 cloves of garlic

50 g of butter

1 celery branch, 1 carrot

1 l of milk

600 g of ground beef

3 pinches of grated nutmeg

800 g of tomato sauce

70 g of grated cheese

1 glass of red wine + 1 glass of water

125 g of Parmesan cheese

Thyme, bay leaf, basil

butter

Preparation:

Chop the onions. Crush the garlic. Chop carrot and celery. Fry the garlic and onion in a little olive oil. Add the carrot and celery. Then the meat. Suffer it all. Then add the red wine. Let it evaporate.

Add the puree, the glass of water and the spices. Season with salt and pepper and then leave to cook over low heat for 45 minutes.

Make the bechamel: melt the butter and then add the flour off the heat. Put it back on the heat and mix with a whisk until it takes on a smooth and homogeneous consistency. Add the milk slowly. Do not stop stirring until the mixture thickens. Then, perfume with nutmeg and season with salt and pepper. Cook for about 5 minutes over very low heat, always stirring.

Grease the lasagna pan. Cover the bottom with a thin layer of béchamel and then begin to stratify: lasagna, sauce and parmesan, in three layers. On the last layer of lasagna, put only the béchamel and cover with grated cheese. Sprinkle with a few curls of butter. Bake in the oven at 200 ° C for about 25 minutes. Serve hot!