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Lasagne recipe – original from Italy
Your lasagne recipe for Italian-style lasagne! With this traditional recipe, you can make this classic Italian dish in no time at all. So, buon apptito!
- 1 Carrots, approx. 100g
- 100 g Celeriac
- 1 Onion, approx. 100g
- 3 EL Olive oil
- 350 g Mixed minced meat
- Salt
- Pepper
- 100 ml dry white wine, e.g. Pinot Grigio
- 700 ml strained tomatoes
- 1 Bay leaf
- 50 g Butter
- 3 EL Flour
- 500 ml Milk
- 500 g Lasagne plates
- 1 Pinch freshly grated nutmeg
- 250 g Mozzarella cheese
- 100 g Parmesan cheese
Schritt für Schritt durch´s Rezept
- Step 1For the ragù, cut the carrot, celery and onion into small, fine cubes. Sauté the vegetables in 3 tbsp olive oil in a pan over a medium heat.
- Step 2Add the mince and brown well over a high heat. Stir several times so that no lumps form.
- Step 3Season the ragù with salt and pepper and deglaze with half a glass of white wine.
- Step 4When the wine has evaporated, add the strained tomatoes and bay leaf to the sauce. Cover and simmer over a low heat for 1 hour.
- Step 5To make the béchamel sauce, melt the butter in a small pan. Using a whisk, stir the flour into the butter and gradually add the milk while stirring. Allow the sauce to simmer and stir until it thickens and has a creamy consistency. Season with salt and nutmeg.
- Step 6Preheat the oven to 180°C.
- Step 7Finely dice the mozzarella and grate the Parmesan.
- Step 8Spread some ragù on the bottom of an ovenproof dish. Add a layer of lasagne sheets. Spread a thin layer of meat sauce, a few cubes of mozzarella and a thin layer of béchamel sauce evenly over the plates. Cover everything with the next layer of lasagne sheets, then add the ragù, cheese and béchamel again and so on…
- Step 9Finish with a layer of béchamel sauce, sprinkled only with grated Parmesan cheese.
- Step 10Bake the lasagne in the oven at 180° C for 25-30 minutes until golden brown.
Favorite food Lasagna
Lasagne is one of the many Italian recipes that are on everyone’s lips in Germany. The popular dish consisting of pasta sheets, ragù alla bolognese and béchamel sauce has certainly been eaten by everyone at some point: Whether in a restaurant, homemade or frozen because it had to be quick.
Lasagne is the perfect dish for guests. You can prepare everything and when your guests arrive, simply pop it in the oven for half an hour. Done!
The history of lasagne recipes
Surprisingly, one of the first written records of the layered pasta dish does not come from Italy at all, but from England! The famous (among experts) cookbook Forme of Cury from the 14th century describes a recipe called losoyn. It consists of layered pasta plates with gratinated cheese.
Of course, this does not mean that lasagne is an English invention. In Italy itself, the first written evidence of “lesagne” dates back to the 13th century. A recipe for lasagne with tomatoes was first published in a book in 1881.
Lasagne recipe – The Italian variations
In Italy, each region cooks its own lasagne recipe. The versions are sometimes quite different. The lasagne from the Emilia-Romagna region, known as lasagne al forno (= oven lasagne), has become world famous.
Emilia Romagna
In this dish, fresh lasagne sheets are layered alternately with ragù, béchamel and Parmesan in a casserole dish. The ragù is cooked with mixed minced meat, for example cubes of chicken liver, Parma ham and beef.
The region’s lasagne is traditionally green, as the lasagne sheets are colored with spinach. A few flakes of butter on the last layer make the crust really crispy and golden.
In Italy, this version is called both lasagne pasticciate and lasagne alla casalinga (= housewife-style).
Brands
In the central Italian region, “Vincigrassi” is baked in the oven. This involves alternating layers of pasta with a sauce made from lamb, veal brains or sweetbreads, chicken liver, wine and tomato. Béchamel sauce and Parmesan cheese are also added.
Naples and Campania
The sheets of local lasagne are made from pure durum wheat semolina. In between are layers of fruity tomato sauce and dairy products such as mozzarella, provola or ricotta. The minced meat also comes in the form of balls called polpette.
Sicily
The filling of Sicilian lasagne is similar to that of Neapolitan lasagne. It consists of fried meatballs, hard-boiled eggs, regional cheese such as caciocavallo ragusano and vegetables.
Veneto
In the Veneto region, a variation is widespread in which Radicchio Rosso di Treviso is used instead of the meat sauce.
More on the topic
Vegetarian lasagna
If you don’t want to use meat, you can also prepare lasagne with vegetables instead or replace the ragù alla bolognese with a tofu version.
A classic combination such as spinach and ricotta is also ideal for a vegetarian lasagne.
In the fall, for example, a variation with pumpkin and mushrooms or with chard and kohlrabi is delicious. If you eat fish, you should try a lasagne with salmon or seafood. In short, there are absolutely no limits to your imagination.
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