Lasagna

Day three of minced meat week, and we already had featured an Asian Meatball dish and a very different type of sauce. For today lets make something popular and nothing can be as popular as the humble Lasagna.


Lasagna is an Italian pasta dish made out of different layers of wide flat pasta, Béchamel Sauce (cheese sauce), and a meat sauce. Origins of this popular Italian dish have several theories. First, it came from the Greek “laganon”, a flat sheet of pasta dough cut into strips. Another theory is that it came from the Greek “lasana” or “lasanon”, which means chamber pot. It was said that the Romans borrowed the word as “lasanum” which means “cooking pot”, the dish is usually made during those times. Finally, it was said that it came from a 14th century English recipe called “Loseyn”, which have close similarities to Lasagna in terms of ingredients used and methods of preparation.

A real good comfort meal on any day, especially once you got the right combination and texture of that béchamel sauce and meat sauce. You will always keep on coming back for more.


Lasagna
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
Meat Sauce
  • 350g minced beef
  • 350g minced pork
  • 100g bacon, chopped
  • 1 red large onion, chopped
  • 10 large tomatoes chopped
  • 4 cloves garlic, minced
  • 1 small tub tomato paste
  • 1½ cup beef stock
  • handful of chopped basil leaves
  • 1 tsp dried oregano
  • salt
  • pepper
  • oil
Béchamel Sauce
  • 4 tbsp butter
  • 5 tbsp plain flour
  • 800ml milk
  • ½ tsp nutmeg
  • salt
  • pepper
Other Ingredients
Instructions
Meat Sauce
  1. In a pan add oil and brown bacon,
  2. Add onions and garlic, stir until onions are soft and cooked.
  3. Add mince pork and beef continuously stirring until brown.
  4. Add tomatoes, tomato paste and beef stock. Bring to a boil and simmer for 5 minutes.
  5. Add sugar, basil, oregano then season with salt and pepper.
Béchamel Sauce
  1. Melt butter in a pot then stir in flour.
  2. Continue stirring while gradually pouring milk.
  3. Season with nutmeg, salt and pepper.
  4. Continue stirring until sauce becomes smooth and thick
Lasagne
  1. Preheat oven at 180C.
  2. In a baking dish (13 x 9), cover the base with meat sauce.
  3. Place lasagne sheets, then the meat sauce, then béchamel sauce and mozzarella cheese. Repeat this 3 times creating 3 layers of pasta with sauce.
  4. On the top most layers sprinkle a good amount of parmesan cheese.
  5. Bake for 40-50 minutes or until cooked.

 

Recommended

16 Responses

  1. nors says:

    Anlupit mo talaga kumuha….. Pwede ba ko magpapicturr sayo na “redwine” lang ang suot ko….. Hahahaha

  2. Brilliant recipe! I haven’t made lasagne for a while.
    🙂 Mandy

  3. Jasline says:

    You’ve got me drooling! I am so craving for lasagna right now… Gotta squeeze some time and make this during the weekend!

  4. What a beautiful lasagna shot – very talented with cooking and photography 😀
    Wow!

    Cheers
    Choc Chip Uru

  5. Simply Tia says:

    I love this lasagna. I love the combination of pork, beef and bacon. Whenever I make mine, I usually stick with either ground beef, ground turkey or both. I’m definitely going to give your recipe a go though! It looks and sounds very tantalizing.

  6. My family always did marinara, as many Italians do. But your bechamel looks great. I know there are two schools of thought, at least, on this one.

  7. anita triana says:

    Incredible great ideal, it look so yummy, I will try soon, thanks

  8. Judy says:

    Lasagna is my ideal comfort food, I like that you added bacon too!

  9. Kristy says:

    Like Greg we usually do a marinara sauce with our lasagna (just had lasagna the other night in fact). This looks really good though and I’m not sure I’ve tried a lasagna with a bechamel sauce.

  10. Eri says:

    Lovely classic!!

  11. Purely.. Kay says:

    Your lasagna just looks so perfect and so delicious. I truly think its calling me 🙂

  12. ceciliag says:

    This is a great lasagne.. I have not made it in a while either! Your shot looks fantastic mine always goes so gooey!! c

  13. Mmmm the ultimate comfort food I love lasagna for how many variations you can do!

  14. foodjaunts says:

    I’ve never had a version that has both bechemel and a meat sauce?! I’ve obviously been missing out – this looks tasty

  1. April 2, 2012

    […] as reducing the oil as eggplants absorbs oil really well. A very good and filling dish, imagine lasagne without the meat, though I can’t say that this is healthier (just look at that cheese) this is a […]

  2. November 28, 2012

    […] […]

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: