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Lasagnes as in Italy (traditional method & Thermomix)
Description
The ultimate family dish I've already shared several variations of lasagne in my recipe book - the quick pan-fried version, the pancake lasagne and a vegetarian version with ten vegetables. But this one... is Italian lasagne in all its glory. Inspired by a memory of a holiday in Italy, this recipe took me several tries before I arrived at this result. It ticks all the boxes: soft lasagne sheets, stewed meat full of flavour, creamy béchamel sauce, melted mozzarella and golden Parmesan crust. A real, generous lasagne that cuts perfectly into neat slices. And as is often the case, it's even better when reheated!
Ingredients
Instructions
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TRADITIONAL METHOD
Preparation (traditional method)
1. Prepare the meat sauce :
Fry the onions in a little oil until soft. Add the minced garlic and cook for 1 minute.
Add the minced meat and brown over a high heat. Add the tomato paste, mix well and deglaze with the red wine.
Add the chopped tomatoes, water, stock cube, salt, pepper, a pinch of sugar and oregano. Simmer over a low heat for at least 20 minutes.
2. Meanwhile, prepare the béchamel sauce:
Melt the butter in a saucepan. Add the flour and mix to form a roux. Gradually whisk in the milk. Bring to the boil while stirring. Leave to thicken for a few minutes. Season with salt and pepper and a pinch of nutmeg.
3. Assemble the lasagne :
Preheat the oven to 180°C. Butter a large casserole dish.
Place a ladleful of meat sauce on the bottom. Add a layer of lasagne sheets. Continue alternating layers:
- 2 ladles of meat sauce
- 2 ladles of béchamel sauce
- Grated Parmesan
- Lasagne sheets
Repeat until all the sauces have been used up.
4. Finish with :
A layer of lasagne sheets, the remaining béchamel sauce, slices of mozzarella and grated Parmesan.
5. Place in the oven:
Bake at 180°C for 45 minutes.
If you start with a cold lasagne (from the fridge), allow 60 minutes.
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Advice
- Prepare the lasagne in advance: it will be even better when reheated.
- Leave to rest for 10 to 15 minutes before cutting into neat slices.
- They freeze perfectly, whole or in portions.THERMOMIX® METHOD.
Important information: The béchamel sauce can be made in one go for 8 people in the Thermomix.
For the meat sauce, however, it is essential to make only half the recipe each time, otherwise the bowl will be too full. For 8 portions, prepare the meat sauce in two batches.-
Parmesan cheese
Place the Parmesan in the bowl and blend for 10 seconds at speed 10. Set aside. -
Mozzarella
Cut the mozzarella into slices and set aside. -
Onions and garlic
Place the onions and garlic in the bowl and blend for 5 sec / speed 5. Scrape down the sides. -
Bring back
Add a little olive oil and fry for 4 mins / 120°C / speed 1. -
Tomato sauce
Add the tomato purée, red wine, crushed tomatoes, water, stock, salt, pepper, a pinch of sugar and oregano.
Cook for 45 min / 100 °C / reverse / speed 1, without the beaker but with the spray cover. -
Minced meat
Meanwhile, brown the minced meat in a hot frying pan. Add the cooked meat to the bowl and cook for a further 5 mins / 100°C / reverse / speed 1, without the beaker. Set the sauce aside. -
Béchamel sauce
Place the butter in the bowl and heat for 3 mins / 100°C / speed setting 1.
Add the flour and cook for 3 mins / 100°C / speed setting 1.
Add the milk, salt, pepper and nutmeg and cook for 12 mins / 90°C / speed 4. -
Assembling the lasagne
Preheat the oven to 180°C. Butter a large casserole dish.
Put a thin layer of meat sauce on the bottom, then alternate :
-
lasagne sheets
-
meat sauce
-
béchamel sauce
-
grated parmesan
Repeat until all the sauces have been used up.
-
Finish
Finish with a layer of lasagne sheets, the remaining béchamel sauce, slices of mozzarella and grated Parmesan. -
Cooking
Bake for 45 min at 180°C (60 min if the lasagne is cold when taken from the fridge).
Leave to rest for 10-15 min before cutting.
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