Think Lasagna Is Hard? This Foolproof Method Delivers Layered Perfection Every Time

Even though there’s a great diversity of cuisines and their recipes across the world, only few got to become the true classic that fits everyone’s taste. Such a thing can surely be said about the iconic lasagna that turned into Italy’s pride and joy and remains one till today.

Despite many still thinking that lasagna is way too complicated to be cooked at home, some recipes are a proof that this is actually not true — just try making the famous dish yourself.

Ingredients: 10–12 sheets of lasagna, 750 g of ground beef, 100 g of carrots, 100 g of onions, 100 g of celery root, 500 ml of tomato puree, 2 tbsp of vegetable oil, 0.5 tsp of dried basil, 0.5 tsp of oregano, salt and pepper to taste, 800 ml of milk, 60 g of flour, 60 g of butter, a pinch of nutmeg, 250 g of mozzarella cheese.

Heat a pan with vegetable oil and fry finely chopped onions, carrots, and celery until tender. Then add the ground meat and break it up thoroughly so there are no lumps, and fry until it changes color.

Pour in the tomato puree, add spices, salt, and pepper, and simmer over low heat until the sauce becomes thick and rich.

Separately, prepare the béchamel sauce: melt the butter, stir in the flour, heat slightly, and gradually pour in the milk, stirring constantly until smooth and thick; at the end, add salt and nutmeg.

Then start assembling the lasagna: spread a little béchamel on the bottom of the dish, followed by lasagna sheets, a layer of meat sauce, more béchamel, and cheese. Repeat the layers until all the ingredients are used up.

Make sure to cover the top with sauce and sprinkle generously with cheese, then bake in the oven at 180°C for about 30–40 minutes until golden brown.