share on

Classic baked lasagna




Lasagne, egg pasta

200 oz

Tomato sauce, without salt

1 cup

Ground beef

250 oz

Iodized salt

to taste


to taste


to taste

Extra virgin olive oil

1 spoon


1 half


1 half


1/2 stem

White wine

1 coffee cup

first courses from Italy - Emilia-Romagna

Classic baked lasagna

Classic baked lasagna

with meat with gluten with eggs with lactose source of B vitamins high in iron source of D vitamins high in potassium high in phosphorus

ready in

1 hour 10 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Classic baked lasagna

Lasagna is one of the most famous Italian dishes in the world. Originally from the city of Bologna, lasagna is usually prepared during the holidays or for lunch on Sundays. Like most Italian recipes, which have been handed down over the years, there is no certainty of the historical origins of this dish. Most likely it is dated during the Renaissance, but its rich filling, so the ragu, was born in the Baroque era.

How to prepare béchamel

prepare first

How to prepare béchamel

Classic baked lasagna step 1

step 1

Clean and chop onion, carrot and celery in a blender. Sprinkle in a pot with the oil. Add the chopped meat and after 3 minutes blend with the average flame wine.

Classic baked lasagna step 2

step 2

After 2 minutes add the tomato sauce, salt, pepper and nutmeg. Cover with a lid and continue to flame very low. Meanwhile, prepare the béchamel.

Classic baked lasagna step 3

step 3

Begin assembling lasagna in a square or rectangular baking pan with high edges. 1 layer: a base of ragu. 2 Layer: Place the lasagna leaves already prepared. 3 layers: ragout and bechamel

Classic baked lasagna step 4

step 4

Repeat the operation of the layers for at least 4 times. The last layer has to be only ragu and finally cover with grated Parmesan cheese. Bake at 180 ° C for 20 minutes. Serve hot.

Loading pic