What are the ingredients for lasagna?Traditional Meat Lasagna Recipe

Lasagna with meat sauce is a traditional Italian first course and in Northern Italy it’s realised

with béchamel sauce.

A great tasty classic perfect for a large dinner. This is just one of the many variations of lasagne made in Bologna

with spinach pasta and in many Southern Italian recipes with ricotta cheese instead of béchamel.

Three preparations are necessary to make this dish: fresh egg pasta, Bolognese sauce and béchamel.

Follow the steps of this recipe, the result will be a guaranteed success!

For the sauce

1 medium onion

1 stalk of celery

1 carrot

3 spoonful of tomato concentrate sauce or tomato purée

3 spoonful of extra virgin olive oil

400 gr. lean ground beef

100 gr. Ground pork or pork sausages

15 gr. dried mushrooms(optional)

salt, pepper (as much as you like )

1 glass white or red wine

For the béchamel

40 g Butter

40 g Flour

1 l. milk

nutmeg

salt and pepper

To assemble

12 dried or fresh lasagne sheets

8 tbs. Parmigiano cheese

Extra virgin olive oil,for drizzling

To prepare the sauce just follow our recipe for Bolognese Sauce

Prepare the béchamel: in a pot melt the butter, add the flour . Stir it in and cook for 3-4 minutes,

or until the mixture turns a light golden colour . Pour the milk stirring constantly to avoid lumps.

Season with salt ,pepper and a little nutmeg .Cook until thickened ( ca. 3 minutes),stirring continuously.

Assemble:

Grease a medium lasagne dish with a little butter and cover with a layer of lasagne sheets.

Spread one-third of the meat sauce on top of the lasagne and top with a quarter of the béchamel. Cover with lasagne sheets, breaking any as necessary to fit so that everything is covered.

(It doesn’t matter if the sheets overlap a little.) Sprinkle over a quarter of the parmigiano.

Continue to alternate layer after layer until the lasagne are finished . On top a layer of béchamel.Some people prefer to complete with a layer of lasagne.