Italy · Italian

Lasagna

Name: Lasagna
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Italian
Ingredients: 250 g lasagna sheets with egg; 300 g minced beef; 400 g crushed tomato; 80 g onion, finely chopped; 1 garlic clove, minced; 20 ml olive oil; 300 ml milk; 25 g butter; 25 g wheat flour; 100 g grated cheese; 4 g fine salt; 1 pinch black pepper; 1 tsp dried oregano or basil

A baked Italian lasagna with layered pasta sheets, ragù-style filling and a creamy béchamel-style layer, with classic, vegetarian and vegan versions.

Country: Italy
Cuisine: Italian
Servings: 4
Prep: 30 min
Cook: 40 min
Total: 70 min

Makes 1 medium lasagna, enough for 4 servings.

This recipe is built for one medium baking dish. Scaling adjusts ingredient amounts, but baking dish size may need to change.

Servings

Customize this recipe

Servings

Version

Intolerance / Allergy

Servings: 4 · Version: Classic

Ingredients

250 g lasagna sheets with egg Contains gluten and may contain egg.
300 g minced beef
400 g crushed tomato
80 g onion, finely chopped
1 garlic clove, minced
20 ml olive oil
300 ml milk Contains milk protein and lactose.
25 g butter Contains milk.
25 g wheat flour Contains gluten.
100 g grated cheese Contains milk and lactose.
4 g fine salt
1 pinch black pepper Adjust to taste.
1 tsp dried oregano or basil Adjust to taste.

250 g lasagna sheets with egg Contains gluten and may contain egg.
250 g mushrooms, sliced
200 g zucchini or aubergine, diced
400 g crushed tomato
80 g onion, finely chopped
1 garlic clove, minced
20 ml olive oil
300 ml milk Contains milk protein and lactose.
25 g butter Contains milk.
25 g wheat flour Contains gluten.
100 g grated cheese Contains milk and lactose.
4 g fine salt
1 pinch black pepper Adjust to taste.
1 tsp dried oregano or basil Adjust to taste.

250 g egg-free wheat lasagna sheets Contains gluten. Check the label to confirm the pasta is egg-free.
250 g cooked lentils Drain well before using.
200 g mushrooms, chopped
400 g crushed tomato
80 g onion, finely chopped
1 garlic clove, minced
20 ml olive oil for the filling
300 ml unsweetened oat drink Use a plain, unsweetened drink. Check labels if cross-contamination is relevant.
25 g olive oil for the béchamel-style sauce
25 g wheat flour Contains gluten.
40 g nutritional yeast, optional Optional savory topping; not a dairy cheese.
4 g fine salt
1 pinch black pepper Adjust to taste.
1 tsp dried oregano or basil Adjust to taste.

Cooking methods

Oven

Prepare the ragù or filling
Warm the olive oil in a pan over medium heat. Cook the onion for 4 to 5 minutes, add the garlic, then add the meat or selected variant filling. Stir in the crushed tomato, salt, pepper and herbs, and simmer until thickened.
Prepare the béchamel-style sauce
For classic and vegetarian versions, melt the butter, stir in the wheat flour and cook for 1 minute. Whisk in the milk gradually and cook until smooth and lightly thickened. For the vegan version, use olive oil and oat drink instead.
Start the dish
Heat the oven to 190 C. Spread a little tomato sauce or filling in the bottom of a medium baking dish so the pasta does not stick.
Layer the lasagna
Add pasta sheets, filling, béchamel-style sauce and cheese or vegan topping. Keep the layers even so the pasta cooks through.
Repeat the layers
Repeat until the ingredients are used, finishing with béchamel-style sauce and cheese or nutritional yeast if using it.
Bake
Bake for 35 to 40 minutes, until the sauce is bubbling and the top is golden in places.
Rest before slicing
Let the lasagna rest for 10 minutes before cutting so the layers hold together.

Customize this recipe

Classic

Version

Free from

Allergy notes

Ingredients

Cooking methods

Oven