There is something about lasagnas that I really can’t tell. As if it could embody all the flavors and all that makes up Italian identity. Lasagnas is home…
Now, lasagnas is almost everywhere in the world, but please, please, please do stay away from bad imitations! That doesn’t mean it has to be complicated! You can prepare lasagnas yourself following this very easy lasagna recipe, without spoiling it with shortcuts.
It won’t be like the one you can have in Italy, but it will get really close to it. Have you tasted the best lasagna in Milan? You will have the chance of trying the real authentic taste of this dish at Pastificio Moscova!
Extra virgin olive oil
1 pound lean ground beef
1 pound pork sausage
1 can tomato Sauce
1 can tomato Paste
1 canned chopped tomatoes
1 glass of red wine
1 celery stalck
2 garlic cloves, minced
1 middle-size onion
1 teaspoon of sugar
Salt and black pepper to taste
3 tablespoons chopped fresh parsley
2/3 cups grated Parmesan cheese
9 lasagna noodles, cooked and drained
800 ml of béchamel sauce
The best way of making lasagna is to cook the ragù sauce a day before. It is just a matter of fact: it tastes so much better the day after. To prepare the ragù heat some extra virgin olive oil in a large pan or a pot (where all of your sauce will fit in the end) and add diced garlic, onion, carrot, parsley and celery. This is the base for most of Italian sauces and the ingredients added are called odori all together. Let them fry for some minutes and then add the ground beef and the sausage over medium heat until browned. That’s where the wine comes in. Over high heat, add a generous glass of red wine until completely absorbed. Add tomato sauce, tomato paste, diced tomatoes, sugar, salt and black pepper. Bring to a boil. Reduce heat to simmer and cook uncovered for 45 minutes, stirring occasionally. Now if you have time, the longer your ragù cooks, the better it will taste. So if you have some time, let it cook even for few hours over low heat. You can add water any time you see that it is necessary for the sauce to remain of the right texture: not too dry and not too liquid.
Once the ragù is ready, let it cool for some minutes (or wait the day after if you can). Preheat the oven at around 180 °/ 356 F. Your lasagnas is almost ready! Start with a layer of lasagna noodles in an ungreased 9 X 13 inch baking dish, then spread the first layer of meat sauce, few generous spoons of béchamel and parmesan. Repeat layers and top with last 3 noodles and the remaining sauce. Sprinkle with remaining béchamel sauce and cover everything with a nice layer of grated parmesan. Bake for around 50 minutes. Let stand 15 minutes before serving. And here you are!
Enjoy and do not add anything on it!!!! It will taste just wonderful the way it is! ;). An easy lasagna recipe that will help us spreading the right lasagnas taste all around the world!!!! And if you pass by Milan, to join us and taste the best lasagna in Milan!