SAEDNEWS: Classic Italian Lasagna with Béchamel Sauce (Restaurant-Style) — a faithful, restaurant-style recipe for authentic Italian lasagna, featuring a slow-cooked meat ragù and a silky béchamel that together create the layered, golden-topped bake beloved worldwide.
To make the meat sauce: sauté onion and garlic, then add ground meat, spices, and tomato paste and cook. Add bell pepper and mushrooms and let everything simmer. For the béchamel: melt butter, cook the flour briefly, then whisk in the milk until thickened. Finally, layer pre-cooked lasagna sheets, meat sauce, béchamel, and cheese in a baking dish, then bake until done and the cheese melts. Read on for the full, detailed restaurant-style method.
Butter — 50 g
Plain (all-purpose) flour — 50 g
Milk — 4 cups
Ground nutmeg — 1/2 teaspoon
Salt and ground black pepper — to taste
Finely dice the onion. Heat the olive oil in a large skillet.
Add the chopped onion and sauté for a few minutes until it becomes golden and softened.
Crush the garlic cloves (or use a garlic press) to make a purée. Add the garlic purée to the pan and sauté briefly until fragrant.
Add the ground beef to the pan and sauté over medium heat until the meat changes color and any raw smell disappears.
Then season with salt, black pepper and dried thyme to release the aroma of the spices.
Add the tomato paste to the meat mixture and fry a few minutes to remove its raw edge.
At this stage, peel and finely chop the fresh tomatoes (or use canned chopped tomatoes) and add them to the pan.
Alternatively, blend the tomatoes in a blender and add the purée to the skillet.
Sauté the tomatoes briefly until their color deepens.
Core and wash the bell pepper, then dice it finely.
Add the diced bell pepper to the meat mixture and stir through until combined.
After washing, pat the mushrooms dry. Slice them and add them to the pan.
Turn the heat up a little so the mushrooms release liquid and start to brown slightly.
Cover the pan and let the mixture cook gently for 15–20 minutes so flavours meld.
For the best taste, allow the sauce to simmer slowly so the flavours develop fully.
Melt the butter in a saucepan over low heat. Add the flour and stir for about 2 minutes to remove the raw flour taste.
Gradually pour in the milk while whisking continuously so that no lumps form. Continue cooking the sauce over low heat until it thickens.
Season with salt, pepper and a pinch of nutmeg and stir.
The béchamel should not be overly thin; it should be creamy and thick enough to give the lasagna layers a luxurious texture.
If your lasagna sheets require pre-boiling, cook them briefly in boiling water until slightly soft, then rinse with cold water. Lay them on a towel to drain.
Preheat the oven to 180°C (356°F).
Spread a thin layer of béchamel over the bottom of the lasagna dish. Place a layer of lasagna sheets over the sauce.
Spoon a little béchamel over the sheets, and sprinkle a little grated Parmesan and shredded mozzarella on top of the béchamel.
Repeat these layers until you have used up the ingredients. Finish with a generous final layer of béchamel and lots of grated cheese on top.
Fresh mozzarella and freshly grated Parmesan add distinctive flavour and texture to the layers.
Bake the assembled lasagna for 25–30 minutes, until the layers are cooked through and the top is golden.
If you wish, finish under the grill (broiler) for a few minutes to achieve a crisp, browned top.
Allow the lasagna to rest for 10 minutes after baking; this helps the layers set and makes for neater slices.
We hope this recipe is useful for anyone who loves to cook. By following these steps and observing the tips, you can prepare a delicious, authentic lasagna to enjoy with family and friends.
Use good quality canned tomatoes or ripe fresh tomatoes for the best ragù.
Let the meat sauce simmer long enough for depth of flavour.
Whisk the béchamel continuously when adding milk to avoid lumps.
Allow resting time after baking to get clean cuts.
Freshly grated Parmesan always outperforms pre-grated cheese for flavour.
Enjoy your lasagna — buon appetito!
