Lasagna

Some people make lasagna with ricotta, but I prefer mine with bolognese and béchamel, I find that it turns out creamier and more balanced. I made this lasagna using my homemade béchamel sauce and the easiest bolognese recipe, and together they make the perfect mix of flavor and texture. It’s simple to put together and always comes out delicious, even if it’s your first time making lasagna from scratch. Lasagna is also one of those meals you can freeze and enjoy whenever you have no time to cook.

What You Need to make this Béchamel Lasagna

Making homemade lasagna takes a few steps, but each one is really easy, I promise. Below is a simple grocery list with everything you need. You can make it all from scratch like I did, or save time (and dishes) by using a few store-bought ingredients.

• Lasagna sheets: I use fresh lasagna sheets (found in the refrigerated section of the supermarket) because they cook faster and give a softer texture. If you’re using dry sheets, you’ll need to boil them first in salted water for a few minutes until slightly tender. Drain them well and let them cool before layering so they don’t stick together. Always check the package for the best cooking time and instructions.
• Béchamel sauce: You can make it at home and all you need is butter, flour, milk, nutmeg, salt & pepper. It only takes about 10 minutes and tastes much better than store-bought. But if you’re short on time, you can use a ready-made white sauce.
• Bolognese sauce: I usually make mine from scratch, but you can keep it simple by browning minced meat, adding store-bought pasta sauce, and letting it simmer for a bit. It should be rich and not too watery before you start layering.
• Cheese: Cheese will be added on top of the assembled lasagna for it to melt in the oven, I use shredded mozzarella. Parmesan is optional but adds great flavor if you sprinkle it on top of the mozzarella before baking as well.

Step 1: Make the Bolognese sauce
Heat olive oil in a pan over medium. Add the diced onion (use whichever you like, I had red onions only so I went with that), cook until soft (about 2 minutes). Add grated garlic and cook briefly (don’t let it burn). Add ground beef and brown it, breaking it up. Then stir in tomato sauce (passata or crushed tomatoes), salt, pepper, oregano, and optional soy sauce (I like using soy sauce in my bolognese, a bit weird I know). Let it simmer a few minutes, covered, and set it aside to start making the béchamel.

Step 2: Make the Béchamel sauce
In another pot, melt butter over medium heat. Add flour and whisk for about a minute. Pour in milk all at once while whisking continuously until smooth. Continue cooking until the sauce thickens and coats the back of a spoon (should take 7 to 10 minutes). Season with salt, pepper, and a pinch of nutmeg. Optionally stir in grated parmesan after you turn off the heat.

Step 3: Layer the lasagna
Spread a thin layer of béchamel on the bottom of your baking dish. Then layer: lasagna sheets → béchamel → bolognese. Repeat (lasagna sheets, béchamel, bolognese) for as many layers as you want. Finish with a top layer of béchamel, then sprinkle shredded mozzarella and some grated parmesan on top.

Step 4: Bake the lasagna
Bake in a preheated oven at 200°C (400°F) for about 20 minutes, or until the top is golden brown and bubbling. Make sure to check the instructions on your lasagna sheets, as baking time can vary depending on whether you’re using fresh or dry pasta. I also like to set it on broil for 3 minutes before turning off the oven. Once baked, let it rest for 10 minutes, at room temperature, before slicing so the layers hold together perfectly.

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