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Easy Lasagna Recipe

Easy Lasagna Recipe

This Easy Lasagna Recipe layers soft pasta, rich Bolognese, creamy Bechamel, and melted cheese, baked to golden perfection for a comforting, crowd-pleasing meal.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 40 minutes
Additional time10 minutes
Total Time 2 hours 55 minutes

Ingredients

For Bolognese Sauce:

  • 100 ml Extra Virgin Olive Oil
  • 2 Onions
  • 3 Garlic Cloves
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • 1 Red Pepper
  • 2 Carrots
  • 1 kg Minced Pork
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • 700 g Passata
  • 100 ml White Wine
  • 2 Bay Leaves
  • 3 Cloves
  • ½ teaspoon Thyme
  • 1 teaspoon Dried Oregano
  • 100 ml Water

For Bechamel Sauce:

  • 125 g Butter
  • 70 g Wheat Flour 00
  • 1 l Whole Milk
  • Pinch of Salt
  • Pinch of Black Pepper
  • Pinch of Nutmeg

For Lagsana:

  • 12 Lasagna Sheets Oven Ready (No Boil Lasagna Sheets)
  • 100 g Grated Parmesan Cheese
  • 100 g Mozzarella Cheese

Instructions

How to Make Bolognese Sauce:

  • In a large saucepan, heat the extra virgin olive oil over medium heat.
  • Chop the onion into large pieces, put it in a hand mixer, add garlic cloves, and blend until smooth.
  • Add the onion mixture paste to the saucepan and season with salt and pepper. Sauté until onions are translucent.
  • Cut the red pepper into big pieces, place in a hand mixer, and blend until a smooth paste.
  • Add the pepper paste to the saucepan and cook for a few minutes.
  • Cut the carrots into pieces, place in a hand mixer, and blend until a smooth paste.
  • Add the carrot paste to the saucepan and cook for a few minutes until the vegetables soften.
  • Add minced pork, salt, and pepper. Cook until the pork is browned and cooked through.
  • Pour in the passata. Stir well and cook for a few minutes.
  • Pour in white wine. Stir well.
  • Add bay leaves, cloves, thyme, and dried oregano. Mix well until combined.
  • Pour in water. Bring to a simmer, then reduce the heat, cover, and let it cook for at least 1.50 hours, stirring occasionally. The longer it cooks, the richer the flavor.

How to Make Bechamel Sauce:

  • In a separate saucepan, melt butter over medium heat.
  • Add flour and whisk continuously over low heat until it forms a smooth paste (roux) about 3 minutes.
  • Gradually add milk and cook over low-medium heat, whisking constantly to avoid lumps.
  • Season with a pinch of salt, black pepper, and nutmeg.
  • Continue cooking and stirring until the sauce thickens. Remove from heat.

How to Assemble the Lasagna:

  • In a baking dish, spread a thin layer of Bechamel sauce.
  • Place lasagna sheets on top, followed by a layer of Bechamel sauce, Bolognese sauce, and a sprinkle of both Parmesan and Mozzarella cheese.
  • Repeat the layers until you run out of ingredients, finishing with a layer of Bechamel sauce and a generous sprinkle of Parmesan cheese on top.
  • Cover the baking dish with aluminum foil.
  • Bake in the preheated oven at 200°C (392°F) for 15 minutes with cover and for 10 minutes without cover or until the top is golden brown and bubbly.
  • Let it rest for a few minutes before serving.

Notes

Blend the veggies well: Making a paste with the onion, garlic, pepper, and carrots helps them melt into the sauce, giving it a great texture and flavor. It also saves time on chopping! 
Take your time with the Bolognese: The longer it simmers, the deeper the flavor. If you have extra time, let it cook even longer than 1.5 hours. Just stir now and then and add a splash of water if it looks too thick. 
Whisk, whisk, whisk the Béchamel: Stirring constantly helps keep it smooth and lump-free. If it gets too thick, you can add a little extra milk to loosen it up. 
Seasoning: Taste and adjust the seasoning of both the Bolognese and Bechamel sauces as you cook. Proper seasoning is crucial for a well-balanced flavor. 
Layer evenly: Spread the sauces and cheese evenly between the layers so every bite has the right balance of flavors. 
Let it rest before cutting: It might be tempting to dig in right away, but letting the lasagna sit for a few minutes helps it hold its shape when serving. 

Nutrition

Calories: 7689kcal | Carbohydrates: 471g | Protein: 323g | Fat: 496g | Saturated Fat: 205g | Polyunsaturated Fat: 39g | Monounsaturated Fat: 208g | Trans Fat: 4g | Cholesterol: 1279mg | Sodium: 9110mg | Potassium: 9491mg | Fiber: 35g | Sugar: 110g | Vitamin A: 30468IU | Vitamin C: 109mg | Calcium: 3208mg | Iron: 33mg