This is how the classic becomes perfect

Lasagna is a delicious classic. We have the recipe for the perfect beef and béchamel lasagna – plus recipes for lasagna variations.

This is how the classic becomes perfect

Recipe for the perfect lasagna

A good lasagna needs time and of course the right sauce . Each of its layers must be filled with devotion, otherwise a lasagna is not the queen of pasta , but just a sticky pasta dish.

We want to share the secret of the perfect lasagna with you. Because when every ingredient is exactly how it’s supposed to be, lasagna is pure bliss in layers. In the following you will not only find step-by-step instructions for classic Italian lasagne, but also delicious variants – from vegetable lasagne to pumpkin lasagne.

Lasagna, Step by Step 1: Pasta sheets

Ready-made lasagne sheets are great for lasagne. But making it yourself is also very easy.

Mix the dough

Place 200 grams of flour (Type 405 or Aurora special pasta flour) in a large bowl and make a well in the middle. Then add 2 tablespoons of water and 2 eggs.
First mix it up with a spoon.

Knead the dough

Then knead into a smooth dough with slightly moistened hands. If the dough is too dry, continue kneading with moistened hands. It is best to knead the dough on the work surface for a total of 10 minutes so that it becomes homogeneous.

Leave the dough to rest

Wrap the kneaded pasta dough in cling film and let it rest at room temperature for about 30 minutes.

Cut lasagne sheets
Roll out the pasta dough with a rolling pin on a little flour to about 3 mm thin and as rectangular as possible (or roll out in the pasta machine). Using a sharp knife, cut the dough into 12 lasagne sheets.

Cook lasagna sheets
Boil plenty of salted water in a large saucepan. Parboil the leaves for about 7 minutes. It is best to cook in portions and stir from time to time with a slotted spoon so that the noodles do not stick together.
Finally, spread the drained pasta sheets out on a lightly oiled work surface. Cover with some cling film to keep them from drying out. It is best to process it as quickly as possible.
Done in 35 minutes without waiting.

Lasagna, Step by Step 2: The Bolognese
Ingredients for the Bolognese:

  • 1 red onion
  • 1 clove of garlic
  • 200 g carrots and celeriac each
  • 2 tbsp clarified butter
  • 500 g mixed minced meat (preferably organic)
  • Salt
  • freshly ground pepper
  • 1 heaped tbsp tomato paste
  • 100 ml dry red wine
  • 1 bay leaf
  • 2 cans of chopped tomatoes (each weighing 400 g)
  • 1 bunch of oregano
  • 1 pinch of sugar

Cut and fry vegetables
Peel and finely dice the onion and garlic. Peel the carrots and celery, rinse and finely dice. Heat 1 tablespoon of clarified butter in a large coated pan, fry the prepared vegetables in it over a medium heat for about 10 minutes. Remove the vegetables and set aside.

Fry ground beef
Pour the remaining clarified butter into the hot pan. Add the ground beef and brown over high heat. Mash the ground beef with a wooden spoon to make it crumbly. Season with salt and pepper.

Stir in tomato paste
Stir in the tomato paste and fry for a further 2 minutes. Pour in the red wine and cook over high heat for about 5 minutes. Stir in the roasted vegetables and bay leaf. Finally add the chopped tomatoes and cook over medium heat for about 15 minutes until much of the liquid has evaporated.
Rinse the oregano, pluck the leaves from the stems and chop finely. Stir in and season with salt, pepper and sugar.

The vegetarian alternative: vegetable lasagne
If vegetarians are also eating, we make our lasagne with a delicious meatless sauce with oyster mushrooms, carrots, celery and zucchini instead of classic Bolognese.

Lasagna, Step by Step 3: The béchamel sauce
Ingredients for the béchamel sauce:

  • 50 grams of butter
  • 50 grams of flour
  • 600 ml vegetable stock or broth
  • 100 grams of whipped cream
  • 100g freshly grated Parmesan cheese
  • freshly grated nutmeg

Sauté sauce base
Melt the butter in a saucepan and sauté the flour in it, stirring with a wooden spoon, until it bubbles and the butter and flour have combined well. To do this, first take a wooden spoon so that the flour and butter mixture does not get caught in the whisk.

Deglaze the sauce
Gradually pour in the stock or broth (room temperature), stirring vigorously with a wooden spoon so that no lumps form. Cook over low heat for about 3 minutes, stirring constantly. Use the whisk to ensure the sauce is smooth and creamy.

Stir in the parmesan and spices
Turn off the heat, stir in the cream and half of the grated Parmesan cheese and season the sauce with salt, pepper and freshly grated nutmeg (use nutmeg sparingly!). Remove the pan with the béchamel sauce from the stove.
Preheat the oven to 200 degrees, fan oven 180 degrees, gas mark 4.

Lasagna, Step by Step 4: Stack – and bake
Other ingredients for the lasagne: 20 g butter
Coat the floor

Grease the bottom of a rectangular ovenproof dish (approx. 20 x 28 cm) with 3 tablespoons béchamel sauce. For oval or round shapes, the pasta sheets must be cut.

1st layer of lasagne sheets
Depending on the size, line the mold with 3-4 pasta sheets. If the leaves overlap, put a little sauce between them so that the “double layer” does not become too dry.

2nd layer Bolognese
Spread an even layer of Bolognese on top, about 1 cm thick . Works well with a palette or tablespoon.

3rd layer of béchamel sauce
Spread a few tablespoons of béchamel sauce on the Bolognese. Then put the lasagne sheets back on top and continue layering until all the ingredients are used up.

Layer by layer to the end
Finish off with a layer of pasta sheets and béchamel sauce, making sure the lasagne sheets are well coated with the sauce so they don’t dry out. The noodles need plenty of liquid to soften, and the sauce gives them that.

Sprinkle with the remaining Parmesan cheese to gratinate and top with knobs of butter. Put the casserole dish on the bottom shelf of the oven and turn the temperature down to 180 degrees, fan oven 160 degrees, gas mark 3. Bake for 40-60 minutes. If the crust gets too dark, cover it with a piece of parchment paper.

Leave the lasagne to rest for about 10 minutes before slicing, then it will be easier to portion.
Per serving: approx. 650 kcal, E 31 g, F 42 g, KH 35 g

Tip: Prepare lasagna for guests
Lasagna is a perfect dinner for guests – it can be prepared entirely ahead of time. If it comes unbaked from the fridge into the oven, it needs at least 30 minutes longer (if it goes straight into the oven, the sauces are still warm!). Ready-baked lasagne need just under an hour to warm up at 180 degrees (cover the lasagne with baking paper) in the microwaveit’s faster. To test whether the lasagne is perfectly warm, poke a roulade needle in the middle – the needle must then be hot!

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