Lasagna. The ultimate comfort food lasagna, with layers of rich homemade meat sauce, creamy béchamel sauce , noodles , cheese and fresh mozzarella. It is possibly one of the most loved foods in the whole wide world, and There is just something so sentimental about lasagna, so comforting. Vegetable lasagna, lasagna without béchamel sauce or without any sauce or lasagna without pasta sheets.

Lasagna From Italian lasagna (and its plural lasagne), possibly from Vulgar Latin *lasania, from Latin lasanum ("cooking pot"), from Ancient Greek λάσανον (lásanon, "trivet or stand for a pot"). Others argue the Italian lasagna originally derived from the Arabic لَوْزِينَج‎ (lawzīnaj, "almond cake"). This lasagna recipe is super simple to make, and so flavorful. You can cook Lasagna using 19 ingredients and 14 steps. Here is how you cook it.

Ingredients of Lasagna

You need of small packet Lardons.
It's 1 of red onion.
You need 2 stalks of celery.
It's 2 of carrots.
Prepare 2 cloves of garlic.
It's of Olive oil.
Prepare 1 kg of minced beef or pork or mix of both.
Prepare 1 leaf of Bay.
Prepare 1/2 teaspoon of Oregano.
You need 500 ml of beef stock.
You need Glass of red wine (optional).
It's 1 can of chopped tomatoes.
Prepare 2 tablespoons of tomatoe purée.
It's 300 g of Fresh lasagne sheets if available.
It's of Bechamel sauce.
Prepare 70 g of unsalted butter.
It's 70 g of flour.
You need 700 ml of milk.
It's 100 g of Parmesan cheese grated.

It's perfect for potlucks and other The site may earn a commission on some products. It couldn't be easier to make. Looking for an easy and healthy vegetarian lasagna recipe? Check out some favorite vegetarian and vegan lasagnas.

Lasagna step by step

Start by finely chopping the onion, celery and carrot. Also finely chop the garlic cloves.
Put couple tablespoons of olive oil pan and cook the lardons and cook for a few minutes. You can also use streaky bacon.
Once the bacon has started to turn golden, add the chopped vegetables and cook for 5-10 mins until they soften..
Add the chopped garlic and cook for 2-3 minutes.
Add the minced meat and break up into small pieces using wooden spoon. Continue doing as you brown the mince..
Once the mince has started to brown add the chopped tomatoes, tomatoes purée and the stock. Stir, add salt, pepper, bay leaf and half teaspoon of oregano. Cover and simmer gently for at least 1 hour.
Begin the béchamel sauce. Take a heavy bottomed pan and melt the butter (not too hot). Add the flour and stir continuously. After 2 minutes add the milk slowly - 100ml at a time..
This stage requires continuous stirring and a little patience. Wait for sauce to thicken before adding more milk. Once done you’ll have a nice consistency..
Pre heat oven to gas mark 6 - 200C.
Now to assemble the lasagna. In your backing dish, thinly cover the bottom with white sauce. Then lay a covering of the lasagna sheets. It’s ok to overlap them..
Now cover with 1/3 of the white sauce followed by half the meat. Sprinkle with handful of grated Parmesan. Cover with next layer of sheets.
Repeat with white sauce, meat sauce and sheets.
Finally cover with remaining white sauce and remaining cheese..
Pop in the oven for 35 mins, put your feet up and look forward to a delicious meal!.

This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no. Pasta noodles piled high and layered full of three kinds of cheese to go along with the perfect blend of meaty and zesty, tomato pasta sauce all loaded with herbs. Classic Lasagna is great for feeding a crowd, and also freezes well for new mom meals and quick thaw dinners. I've been making lasagna for a long time, and there are quite a few variables to play with.