This recipe easily makes enough lasagna for six people – if your household is smaller or you don’t want leftovers for a couple of days (but then again, who doesn’t love leftovers?), I recommend sizing down the ingredients. Personally, I also like a very pasta-heavy lasagna, unlike what you will get in most restaurants. If you are really into sauce, you might use less pasta sheets and use both sauces for each layer. For my trial run, I added a leftover zucchini but you can use the recipe without one without having to make any additional adjustments. Let me know how your dish turned out in the comments!
What you will need:
200 grams of pasta sheets
200 grams of a mild cheese (mozzarella, Emmental)
For the bolognese sauce:
- 500 grams mixed minced meat or beef
- 750 ml puréed tomatoes
- 1 small onion
- 2 cloves of garlic
- 2 tablespoons of tomato paste
- 1 tablespoon each oregano, thyme and marjoram
- 1/2 tablespoon of smoked paprika
- 1 teaspoon chili flakes (less, if they’re really spice)
- 1 teaspoon sugar
- salt and pepper to taste
For the béchamel sauce:
- 60 grams of flour
- 60 grams of butter or oil
- 375 ml vegetable stock
- 375 ml milk
- salt and pepper to taste
- Get started on the bolognese by searing the ground meat on medium heat in a large pot. Cut your onion into fine cubes and add them once the meat has browned a little. Stir and wait until the onion has become translucent. Mince the garlic and add it to the meat. Add the puréed tomatoes, stirr and add your spices. Let your sauce cook on medium heat for about ten minutes or longer, while you make the béchamel sauce, then add salt and pepper.
- If you are adding a zucchini: Cut it into thin slices and sprinkle salt on top to extract excess liquid.
- To make the béchamel sauce, add your fat to another pan on medium heat. Once it has heatened up or dissolved, add your flour and stir it quickly. Wait until the mixture bubbles and slowly add your stock. Use a whisker for stirring to avoid any clumps. Turn up the heat and stir occasionally until the sauce is starting to boil. Add the milk and continue to stir while the sauce heats up again. Be careful not to burn your sauce on the bottom of your pan. Season with nutmeg according to your preference (I use about half a teaspoon), salt and pepper.
Preheat your oven to 175 degrees and make sure to use a heatproof glass, teflon or ceramic dish for your lasagna. Remove your sauces from the stove and set up your prepping station with the sauces, cheese. If you’re using a zucchini, towel of the slices and set it up as well.Start layering your lasagna: Spread some bolognese sauce at the bottom of your dish to keep the pasta from sticking to it. Add a layer of pasta sheets (I use two full sheets for two corners and break one apart for the others, this depends on the size of your dish), a layer of béchamel with cheese, pasta, bolognese, pasta, béchamel,… and so on. I place the zucchini rounds in a middle layer with bolognese sauce. Use béchamel and cheese for your last, top layer. Let your lasagna cook in the oven for about 30 minutes with a closed lid to keep the sauces from drying out and remove the lid for another 15-20 minutes to brown your cheese on top. After you’ve taken the dish out of the oven, let it rest for 5-10 minutes so that the sauces start to thicken and you can serve the lasagna in individual squares.