As many of you may know, a lot of Italian specialities are first courses. Probably the most popular, that you can find from the north to the south in so many different varieties.
Origins
The term 'lagana,' which was already in use in Roman times, referred to thin square or rectangular sheets made from a wheat flour combination and baked or fire-cooked.
Boiling water and flour mixes dates back to the Middle Ages, and lasagna was one of the most popular formats.
The earliest use of tomato in a dish was in the 1880s in Naples, while the usage of layered lasagna is credited to Francesco Zambrini of Bologna, who introduced it in the 19th century.
The popularity and fatherhood of Bolognese lasagna can be attributed to some Bologna-based restaurateurs who popularized the inclusion of spinach in the dough at the turn of the century, as well as the usage of ragù around the same time.
Ingredients
1 clove garlic
1 onion
2 carrots
500 g ground beef
800 g canned crushed tomatoes
2 tsp dried oregano
50 g unsalted butter
40 g flour
500 ml milk
¼ tsp ground nutmeg
150 g lasagna noodles
60 g Parmesan cheese
Olive oil
Salt and pepper
Instruction
Finely chop garlic. Peel and dice onion and carrots.
Heat some olive oil in a large pot and sauté onions, carrots, and garlic. Add ground beef to brown, breaking it up with a cooking spoon. Season with salt and pepper.
Now, add crushed tomatoes and season again with salt and pepper. Simmer covered over medium heat for approx. 15 - 20 min. Stir in dried oregano.
Meanwhile, preheat oven to 200°C/390°F. For the béchamel sauce, melt butter in a small sauce pan. Add flour and sauté, stirring constantly to form a roux.
Add cold milk in portions and reduce over medium heat, stirring occasionally, for approx. 5 – 8 min. Season with nutmeg and salt and pepper.
Cover bottom of baking dish with a layer of meat sauce. Top with lasagna sheets and béchamel sauce. Repeat procedure until ingredients are used up. Finish off with béchamel sauce.
Top with freshly grated Parmesan and bake in preheated oven at 200°C/390°F for approx. 30 – 40 min. on the middle rack until golden. Serve hot in baking dish.
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