Tips Lasagna Recipe

Lasagna is a popular dish of pasta cooked in the oven. The classic lasagne dish if it can be said to exist, is based on a meat stew and tomato and béchamel sauce. They are stacked between two sheets of pasta (two or three layers in lasagna) in a baking dish, covered with cheese (usually mozzarella or Parmesan cheese) and baked for about half an hour.

egetable lasagna, lasagna without bechamel lasagna without cheese chicken meat lasagna, lasagna without sauce (only vegetables and / or meat) or even massless lasagna.

When creating a lasagna begins with the main ingredient (ragout, vegetables, seafood, etc.), add a layer of bechamel sauce, then a layer of pasta sheets, then the main ingredient again. Finish with a layer of dough, spread some béchamel on top and sprinkle cheese on top.

Also Sprinkle the cheese on top of lasagna, it's also a good idea to mix a bit through bechamel sauce to give lasagna Cheese flavor everywhere, instead of just the top. Turn off the heat under the béchamel before adding the cheese or the sauce will become elastic.

Regarding the pasta dough, it is not a choice of pasta and store bought dry pasta. Since dried pasta is made with only flour and water and homemade fresh pasta usually includes eggs, there is a clear difference in taste and texture. The pasta should be precooked before assembly of the lasagne. See Mass page for a fresh pasta recipe.


2 tablespoons oil

1 large onion, finely chopped

3 lbs ground beef

4 cloves garlic, finely chopped or crushed

1 chopped Italian tomatoes

10-15 chopped or torn basil leaves (or 1 teaspoon dried basil)

1/2 teaspoon dried oregano

5 cracked black pepper (or to taste)

Sea salt 1 teaspoon (or to taste)

Tea 1/2 teaspoon sugar

A sheet bundle lasagna

1 1/2 liter bechemel sauce

* Grated Parmesan cheese

* Bechemel Sauce:

1/4 cup (4 tablespoons) butter

1/4 cup flour

2 cups milk

Salt, white pepper and nutmeg, if desired

Melt butter in a saucepan. Add flour and stir over medium heat for 2-3 minutes. Add hot milk and stir.

Add salt, white pepper and nutmeg and heat until just simmering.

If you wish, you can bring the sauce to a boil; since the béchamel sauce come to a boil, reduce heat and cook gently for about 45 minutes. Do not let brown sauce.
More sauce is cooked, it softens due to baking and swelling of the starch granules


Heat oil in a heavy base or nonstick skillet over medium-high heat. If brown oil, turn the heat down.

Add the onion and fry until golden brown.

Increase high heat and add the meat and garlic. Fry until golden brown.
Mince / ground takes some time to cook well. If necessary, collect the excess fat.
Add tomatoes, cover the pan and lower the heat and simmer for 20 minutes. Meanwhile, prepare the sauce bechemel.

Preheat oven to 375 f.

Combine basil, oregano, salt and pepper ragu.

Place a thin layer based on Ragu baking dish and cover with a single layer of pasta sheets. Spread a layer of sauce bechemel over pasta. Sprinkle with Parmesan cheese grated on top.

Place the dish in the oven on the top shelf and cook for about 45 minutes or until the top is lightly browned and sauce is bubbly.

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