Introducing a recipe, for the Best Lasagna that will leave your taste buds in awe. Imagine layers of delicious meat sauce, where every bite is a symphony of flavors from blended ground beef and pork complemented by aromatic herbs and tomatoes. Topping this masterpiece is a velvety béchamel infused with parmesan creating a blanket over the delicate sheets of fresh lasagna. As it bakes to a hue your kitchen will be filled with irresistible aromas building anticipation for that moment when you finally cut into it. With each mouthwatering bite you’ll be transported to the comforting traditions of Italian cuisine, at its best. This lasagna isn’t a recipe; it’s an expression of love. Taste that your family will yearn for time and time again.
For the Meat Sauce:
1 tbsp. olive oil
1 onion, finely chopped
1 carrot, finely diced
4 cloves garlic cloves, minced
24 oz (700 g) ground beef mince
10 oz (300 g) ground pork mince or beef
24 oz (700 g) Passata
14 oz (410 g) crushed tomatoes
3 heaped tbsp tomato paste (I use garlic and herbs flavored)
2 beef or vegetable bouillon cubes, crushed
1 tsp each dried oregano and basil
1/2 tsp sugar (if desired)
Salt and pepper, season to your tastes
For the Parmesan White Sauce (Béchamel):
4 tbsp butter
1/4 cup all-purpose or plain flour
3 1/2 cups milk
1 cup fresh shredded parmesan
For the Lasagna:
13 oz. (375 g) fresh lasagna sheets
17 oz. (500 g) fresh mozzarella cheese, shredded
2 tbsp. finely chopped fresh parsley
To make the Meat Sauce:
Heat some oil in a pot, over medium heat. Then add the onions and carrots. Cook them for 8 to 10 minutes until they become soft.
Next, add the garlic. Sauté it for around 1 minute until it becomes fragrant.
Add the beef and pork (if using) to the pot and cook while breaking it up with a spoon until it browns.
Pour in the Passata crushed tomatoes tomato paste, crushed bouillon and dried herbs. Mix everything well to combine and bring it to a simmer.
Season with your desired amount of salt, pepper (I usually use 3/4 teaspoon each) and sugar if needed.
Cover the pot. Let it cook for 20 to 30 minutes, occasionally stirring until the sauce thickens slightly and the meat becomes tender.
For the Parmesan White Sauce (Béchamel):
In a pot melt some butter over medium heat.
Remove the pot from the heat source; then add flour to it. Whisk for 30 seconds until well blended.
Place the pot back, on low heat; slowly whisk in one cup of milk at a time until well combined.
After each addition of milk mix well before adding more until you have used all of the milk ensuring that no lumps are formed.
If the sauce is too thick you can add a little milk until it reaches a creamy consistency. Increase the heat to medium. Continue cooking the sauce while stirring occasionally. It should coat the back of your spoon, which usually takes about 6 to 7 minutes. Once it reaches that point you can add in the parmesan cheese. Take it off the heat. Remember to season with salt and pepper mixing until the cheese melts completely.
Now let’s assemble everything:
Preheat your oven to 350°F (180°C). Start by spooning 1 cup of meat sauce, onto the base of a baking dish measuring 9×13 inches. Cover this layer with lasagna sheets cutting them if necessary to fit over the meat. Then create layers using around 2 cups of meat sauce (or enough to cover the pasta) followed by 1 cup of sauce and half of the mozzarella cheese. Repeat these layers more keeping aside some mozzarella for topping.
For your final layer pour over any remaining meat and white sauces onto lasagna sheets before sprinkling with the leftover mozzarella cheese on top. Bake in preheated oven for 25 minutes or until brown and bubbling deliciously.
Once done baking you can garnish your lasagna with parsley, for added freshness before letting it rest for around 10 minutes. This resting period allows everything to settle nicely before slicing into portions and serving.
To ensure that this delicious lasagna is gluten-free make sure all the ingredients you use including the lasagna sheets are certified as gluten-free. Choose lasagna sheets made from rice, corn or other grains that are free of gluten. Additionally replace the all-purpose or plain flour, in the Parmesan White Sauce (Béchamel) with a blend of gluten-free flour or a single type of gluten-free flour, like rice flour or a gluten-free all-purpose flour. These simple substitutions will allow you to savor the flavors without worrying about gluten.
- Prep Time: 20 MINUTES
- Cook Time: 1 HOUR HR 45 MINUTES