The Classic Lasagna

90 mins for prep

Average

10 x serving(s) $3 / serving

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How to make a classic Lasagana! Ever since I moved into my new apartment this has become a new Sunday tradition. Plunge, Pasta and Football. I began putting it on my insta stories, but due to a lot of legends wanting the recipe, I promised to get this one up for all those who have subscribed to Legendary my newsletter. So as promised see below!

Making this epic dish is quite simple but does take a bit of time. This is why they are great for having mates over on the late weekend to enjoy. All you need now is the football running and the cold plunge in action!

Ingredients

For the meat sauce:

1 tbsp (15 mL) olive oil
1 large onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
6 cloves garlic, minced
2 lb (900 g) ground beef (85% meat 15% fat)
2 tsp (10 g) kosher salt
Freshly ground black pepper, to season
6 oz (170 g) can tomato paste
3 x 14 ½ oz (3 x 410 g) cans crushed tomatoes
½ cup (15 g) firmly packed basil leaves, chopped

For the bechamel sauce:

5 tbsp (2 ½ oz / 70 g) unsalted butter
½ cup (2 ½ oz / 60 g) all-purpose flour
4 cups (32 fl oz / 950 mL) milk, warmed
¾ cup (2 oz / 60 g) finely grated Parmesan cheese
1 tsp (5 g) kosher salt
Freshly ground black pepper, to season
Pinch of freshly grated or ground nutmeg

To assemble:

9 oz (250 g) lasagna sheets
1 ½ cups (5 oz / 140 g) shredded mozzarella cheese
⅓ cup (¾ oz / 20 g) finely grated Parmigiano Reggiano

Method

Make the Meat Sauce

Heat the olive oil in a large pot over medium heat and soften the onion, garlic, carrots, and celery, for about 5 minutes or until slightly golden. Stir occasionally.
Increase the heat to medium-high and add the ground beef and cook for about 4 minutes or until it is browned.
Add the tomato paste, stir in the crushed tomatoes and season with salt and pepper
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 20 minutes, uncovered. Stir occasionally until it thickens slightly before removing from heat and stir in the chopped basil.

To make the bechamel sauce

In a large saucepan over medium heat, melt the butter until it starts to foam then add the flour and whisk constantly for 2 minutes or until it bubbles and pulls from the side of the pan.
Gradually add the warmed milk, whisking constantly to prevent lumps then reduce the heat to medium-low and whisk for about 5 minutes until it thickens. Remove from heat before adding in the Parmesan, salt, black pepper, and nutmeg. Whisk until smooth.
Boil your lasagna to packet instructions

To Assemble the lasagna

Preheat the oven to 350°F (175°C) and spread 2 ½ cups (600 mL) of the meat sauce in the bottom of a 13 x 9 x 2-inch (33 x 23 x 5 cm) deep baking dish.
Layer with lasagna sheets then spread 1 ¼ cups (300 mL) of the bechamel sauce over the lasagna sheets.
Repeat layering twice more, finishing with a layer of bechamel sauce then sprinkle the mozzarella and Parmesan cheese evenly over the top.
Place the dish in the preheated oven and bake for about 45 minutes or until the top is golden and bubbling. Let it cool for 10 minutes before serving.