Beef and Tomato Lasagna
Discover our traditional beef and tomato lasagna recipe, a beloved Italian classic revisited with love. Its savory layers of minced meat, aromatic tomato sauce, and creamy béchamel make it the ultimate comfort food, perfect for family meals or gatherings with friends. The keys to success are reducing the bolognese sauce and the final resting time, ensuring perfectly cut portions and fully developed flavors. With simple ingredients and careful preparation, this lasagna will delight the whole family and quickly become a staple in your meal rotation.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the bolognese sauce: sauté the onion and garlic in oil. Add the beef and brown it. Pour in the tomato sauce, herbs, salt, pepper, and simmer for 10-15 min.
- 2
Prepare the béchamel: melt the butter, off the heat add the flour and whisk. Gradually pour in the milk while whisking. Season with salt, pepper, and nutmeg.
- 3
Preheat the oven to 190°C. Spread a little béchamel on the bottom of a rectangular baking dish.
- 4
Layer the lasagna: alternate pasta sheets, bolognese sauce, béchamel, and mozzarella for 3 layers. Finish with a layer of pasta.
- 5
Cover the last layer with the remaining béchamel, then mozzarella and parmesan.
- 6
Cover with aluminum foil and bake for 25 min. Remove the foil and bake for another 10 min until golden.
- 7
Remove from the oven and let rest for 10 min before slicing and serving.
- Bolognese sauce: Simmer it long enough to be thick and not watery. Béchamel: Use cold milk and whisk constantly to avoid lumps. Dry pasta: No need to pre-cook, they absorb the sauce moisture. Resting: 10 min rest is essential for neat slices.
- Serve with a crisp green salad and balsamic vinaigrette. Pair with a fruity red wine (Chianti) or a round white wine (Chardonnay).
- Add carrot and celery to the sauce. Spinach-ricotta version: replace meat with a ricotta and spinach mix. Chicken: use ground chicken. Vegetarian: replace meat with cooked red lentils.
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