Classic Layered Meat Lasagna Recipe

Classic Layered Meat Lasagna Recipe

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Classic Layered Meat Lasagna is a timeless comfort dish that brings together tender pasta sheets, a robust meat sauce, creamy béchamel, and a golden blanket of melted cheese. Baked in a glass dish, this lasagna showcases its structured layers through the sides—each one distinct yet harmoniously blended. The top is crisp and golden, while the interior remains moist and flavorful, revealing a rich filling with every lifted slice.

This lasagna is ideal for weekend dinners, gatherings, or meal prep. It’s a dish that satisfies deeply, offering a balance of textures and flavors: the chew of pasta, the savory depth of slow-simmered meat sauce, the velvety smoothness of béchamel, and the indulgent stretch of melted cheese. The preparation is methodical but rewarding, and the result is a tray of layered goodness that feeds both body and soul.

Whether served with garlic bread, salad, or simply on its own, this lasagna is a centerpiece meal that invites sharing and celebration. It can be made ahead, frozen, or reheated, making it as practical as it is delicious.

INGREDIENTS:

For the meat sauce:

  • 500g ground beef or lamb
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, grated (optional for sweetness)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red chili flakes (optional)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 tablespoons tomato paste
  • 1 cup crushed tomatoes or tomato puree
  • 1/2 cup water or beef broth

For the béchamel sauce:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk (warm)
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • Optional: 1/4 cup grated Parmesan for richness

For assembly:

  • 9–12 lasagna sheets (boiled or oven-ready)
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated cheddar or Parmesan
  • Butter or oil for greasing
  • Optional garnish: chopped parsley or basil

INSTRUCTION:

Step 1: Prepare the meat sauce

  1. Heat olive oil in a large skillet over medium heat.
  2. Add chopped onion and sauté until translucent.
  3. Stir in garlic and cook for 30 seconds until fragrant.
  4. Add ground meat and break it apart with a spatula.
  5. Cook until browned and no longer pink.
  6. Add grated carrot, salt, pepper, chili flakes, oregano, and basil.
  7. Stir in tomato paste and cook for 2 minutes to deepen flavor.
  8. Add crushed tomatoes and water or broth.
  9. Simmer uncovered for 15–20 minutes until thickened.
  10. Taste and adjust seasoning. Set aside.

Step 2: Make the béchamel sauce

  1. In a saucepan, melt butter over medium heat.
  2. Add flour and whisk continuously for 1–2 minutes to form a roux.
  3. Gradually pour in warm milk, whisking to avoid lumps.
  4. Cook until the sauce thickens and coats the back of a spoon.
  5. Add nutmeg, salt, pepper, and Parmesan if using.
  6. Remove from heat and set aside.

Step 3: Prepare the pasta

  1. If using regular lasagna sheets, boil according to package instructions until al dente.
  2. Drain and lay flat on a clean surface to prevent sticking.
  3. If using oven-ready sheets, skip boiling.

Step 4: Assemble the lasagna

  1. Preheat oven to 180°C (350°F).
  2. Grease a 9×13-inch glass baking dish with butter or oil.
  3. Spread a thin layer of meat sauce on the bottom.
  4. Add a layer of lasagna sheets, slightly overlapping.
  5. Spoon over a layer of meat sauce, then drizzle with béchamel.
  6. Sprinkle a handful of mozzarella.
  7. Repeat layers: pasta, meat sauce, béchamel, cheese.
  8. Finish with a final layer of pasta, topped with béchamel and remaining cheese.
  9. Sprinkle grated cheddar or Parmesan on top for a golden crust.

Step 5: Bake

  1. Cover the dish loosely with foil (avoid touching the cheese).
  2. Bake for 25 minutes covered.
  3. Remove foil and bake for another 15–20 minutes until the top is golden and bubbling.
  4. Let rest for 10–15 minutes before slicing to allow layers to set.

SERVINGS:

This recipe yields 6 to 8 generous servings, depending on portion size. It’s ideal for family dinners, small gatherings, or meal prep for the week.

NOTE:

Meat Sauce Tips

  • Meat choice: Beef offers classic flavor; lamb adds richness.
  • Vegetables: Carrot adds sweetness and depth. You can also add mushrooms or bell peppers.
  • Simmering: Longer simmering enhances flavor. Keep sauce thick but spreadable.
  • Spices: Adjust chili flakes for heat. Add bay leaf or cinnamon stick for warmth.

Béchamel Tips

  • Consistency: Should be pourable but thick enough to coat layers.
  • Nutmeg: Adds subtle warmth—use sparingly.
  • Cheese: Parmesan adds depth; omit for a lighter version.
  • Lumps: Whisk constantly and add milk gradually to avoid lumps.

Pasta Tips

  • Boiling: Salt the water generously. Don’t overcook—pasta will continue cooking in the oven.
  • Handling: Lay sheets flat after boiling to prevent sticking.
  • Oven-ready: Saves time but may need extra sauce to soften properly.

Assembly Tips

  • Layering: Start with sauce to prevent sticking.
  • Balance: Don’t overload each layer—keep proportions even.
  • Top layer: Finish with béchamel and cheese for a golden crust.
  • Resting: Essential for clean slices and set layers.

Serving Suggestions

  • With bread: Garlic bread or focaccia complements the richness.
  • With salad: Crisp greens with vinaigrette balance the heaviness.
  • With wine: Red wine like Merlot or Chianti pairs beautifully.
  • As leftovers: Tastes even better the next day.

Storage and Reheating

  • Refrigeration: Store covered for up to 3 days.
  • Freezing: Freeze in portions for up to 1 month. Thaw and reheat in oven.
  • Reheating: Cover with foil and warm at 160°C (320°F) for 15–20 minutes.

Customization Ideas

  • Vegetarian: Replace meat with lentils, mushrooms, or spinach.
  • Spicy: Add chili powder or hot sauce to meat sauce.
  • Herbed: Mix fresh basil or parsley into béchamel.
  • Cheesy: Add ricotta or cream cheese between layers.

Practical Tips

  • Batch prep: Make two trays—one for now, one to freeze.
  • Uniform slices: Use a serrated knife and wipe between cuts.
  • Presentation: Serve in wide bowls or plates with garnish.
  • Garnish: Sprinkle parsley or basil for freshness.

Mindful Cooking

  • Sensory cues: Watch for bubbling edges, golden top, and rich aroma.
  • Relaxation: Layering lasagna is meditative—enjoy the rhythm.
  • Sharing joy: Perfect for communal meals—serve with warmth and generosity.
  • Creative expression: Customize ingredients and presentation to reflect your style.
  • Seasonal twist: Add roasted vegetables in autumn or fresh herbs in spring.
  • Cultural connection: Lasagna is beloved worldwide—celebrate its versatility and heritage.

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