Do you want your friends to come knocking on your door for your delicious food? Make this lasagna and your friends will think you are the best. This lasagna is extremely delicious and easy to make as well. Just combine the right ingredients, and you will make a masterpiece.
Lasagna is the best Sunday or holiday dinner to share with your family and friends. Of course, mom’s or grandma’s lasagna is the best in the world. In fact, my grandma in Ferrara taught me to make her lasagna, which was super tasty and delicious. If you follow my steps, you’ll see how easy it is to make.
What are the ingredients for lasagna?
Simple ingredients that go into lasagna are fresh sheets of egg pasta, béchamel sauce, ragù, and a little Parmigiano Reggiano cheese. This is called “Lasagna alla Bolognese” because of the typical Bolognese ragù that accompanies it. There are several variations of the Bolognese ragù. I usually make my own because I think it is more aromatic than the traditional one, but choose which sauce you want to use.
Homemade pasta is much better as well, but if you are in a time crunch, pick up some dried pasta from the supermarket. I usually make it myself, and I cut the sheets, one per layer, according to the size of my casserole dish.
You can then enrich it with mozzarella cheese, vegetables, and sausage. I prefer not to add more ingredients because it is a rich dish on its own. Less is more, so the fewer ingredients, the better the results.
- ½ cup or a stick of butter (113g)
- ¾ cup of white flour (100g)
- 4 cups of 2% milk (1 liter)
- A pinch of salt
- A pinch of freshly ground nutmeg and black pepper
- Melt the butter in a saucepan and stir in the sifted flour;
- Stir well with a whisk until you have a sticky yellowish paste;
- Cook it gently for a couple of minutes until thick;
- Remove the pan from the heat and pour the hot milk into the mixture, a little at a time;
- Stir well to eliminate any clumps until a smooth white cream forms;
- Put the pan over medium-low heat and bring to a boil;
- Add salt, pepper, and nutmeg;
- Cook until it thickens. Just be careful not to overcook it; otherwise, it will get too thick.
It doesn’t take long, about 20-25 minutes, because all the ingredients in the layers, except for the pasta sheets, have already been cooked.
Should the lasagna be covered with aluminum foil while baking?
Usually don’t cover my lasagna because I like the surface to be crispy. Cover it if you want the top to be softer.
Can lasagna be made the day before? Why does lasagna taste better the following day?
I like lasagna better when I can taste all the flavors together, so I prepare and bake it for about 20 minutes the day before. Take it out of the oven to cool down. Put it into the fridge and cover it with plastic wrap. Heat it up for about 20 minutes before serving it very hot. Remember to take off the plastic before reheating.
Can you freeze lasagna?
Yes, of course! Prepare plenty of lasagna and place the leftovers in the fridge for up to 2 days; otherwise, divide it into individual servings and keep it in the freezer for up to 1 month. Thaw it at room temperature or defrost it in the microwave.
- 6 resh egg lasagna sheets, 5 x 8 inches (size 12 x 20 cm)
- 3 cups of ragù
- Fresh béchamel from the recipe above
- Parmigiano Reggiano to taste
- Prepare the egg pasta sheets, the ragù (if it is frozen, thaw it over low heat), and the béchamel sauce;
- Place a little béchamel onto the bottom of a casserole, then a sheet of pasta followed by a layer of béchamel and one of ragù;
- Repeat this process until you have used up all the pasta sheets;
- Top with thinly shredded Parmigiano Reggiano cheese;
- Bake it in a static oven at 350°F (180°C) for 20 minutes. Once out of the oven, let it sit for a few minutes before serving.