I've made traditional lasagna so many times, but they have never managed to grab that true Italian flavor, until now! Thanks to this amazing recipe,...
Every family has its own lasagna recipe, whichever side of the Atlantic Ocean you happen to be on. Each family's recipe is the best homemade lasagna recipe available, and each is so different from each other. I've followed my own family's recipe, with some slight modifications based on personal tastes, but it's a cherished meat lasagna recipe that I believe is, well, the best available!
Our family loves it, and the blend of rich béchamel with toothsome meat-based tomato sauce, sandwiched between sheets of fresh handmade egg lasagna noodles is a taste experience that can be born only from a well-made, traditional lasagna. Does your family have a special, favorite recipe? How about you try and introduce a new one with Mamablip and see what the reactions will be?
While absolutely, spectacularly delicious, this classic Meat Lasagna recipe is not a quick, weekday meal to get ready, unless you have several hours available to walk through the complete steps.
One of our best lasagna recipes in our vaults, we're sure your loved ones will adore this meat lasagna recipe as much as my own family does. Learn together with Mamablip how to prepare this classic, iconic Italian pasta recipe, and open your horizons to all new lasagna flavors and aromas. If you're curious about other classic Italian pasta shapes and history, be sure to check out the Pasta articles in our Blog for lots of fun info on this essential Italian ingredient.
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for 6 servings
Peel carrots and onion, and dice into 2mm cubes, set aside. Dice celery into 2mm cubes, set aside. Heat oil in a sauce pan, add vegetables. Heat over medium heat for 7 minutes, being careful not to burn vegetables.
Salt to taste, and add ground meats and white wine. Allow wine to evaporate, and add milk. Once milk has somewhat absorbed into browned meats, add tomato paste, along with 2-3 ladlefuls of either hot water or hot vegetable broth prepared in advance.
Stir meat and tomato sauce well. Continue cooking over low heat for approximately 40 minutes, if possible, cover sauce pan. Keep heat as low as possible without turning off heat source.
Upon completion, adjust for salt and pepper.
Pour flour out onto a flat surface or into a bowl. Make a hole in the center of mound, and break one egg at a time into the center. Add pinch of salt.
Using fork, beat eggs in flour space, and slowly draw flour into center of the mound, where beaten eggs are. Keep adding flour to eggs until possible, then knead with hands for about 10 minutes. If dough is too soft or sticky, add more flour. Alternatively, if dough is too stiff, add a bit of warm water.
Form into a ball and sprinkle with flour or semolina (if handy). Cover with a cloth and allow to rest for at least 10 minutes at room temperature.
In medium sauce, pan heat milk without allowing it to reach boiling point.
In another saucepan, combine butter and flour, and allow to blend as butter melts over low heat.
Combine two ingredients using a whisk, but don't allow to boil. Add a pinch of salt, and then add heated milk. Stir constantly over medium heat while allowing mixture to reach desired consistency.
Do not allow to boil as it will ruin the density of the Béchamel. Sauce will need to thicken somewhat but should not be too thick to pour.
Spread dough out onto your surface, which should be lightly floured (with regular flour or semolina if handy).
Using a rolling, begin rolling pasta out from the center, until you reach the ideal thickness (the thinner the better!).
Alternatively, you can pass the sheets through a lightly-floured pasta machine. Leave dough in rectangular sheets, as we will use these to form lasagna.
Preheat oven to 190C. In a baking pan (5-6 portion size), pour a ladleful of Béchamel sauce and another ladleful of meat sauce. Using your fresh pasta (left in lasagna-ready rectangles), create the first layer of your lasagna.
On top place another ladleful of both meat sauce and béchamel sauce and a dusting of parmesan cheese.
Repeat these steps 4 times, ending with a layer of meat sauce, Béchamel and grated Parmesan cheese. Place into preheated oven and allow to bake for approximately 30 minutes.
Before serving or cutting, allow lasagna to cool for 10 minutes (outside of the oven) covered with aluminum foil or waxed kitchen paper.
Anna Bubbi Wednesday 3rd of February 2021
A true Italian classic pasta gem!
I've made traditional lasagna so many times, but they have never managed to grab that true Italian flavor, until now! Thanks to this amazing recipe, my lasagna tastes almost just like what I used to enjoy while I lived in Siena - thanks for bringing back these special memories while I scarf this baby down!
Hal F. Barron Monday 17th of May 2021
If I could only eat one Italian dish for the rest of my life, I think it would be lasagne. I just can't think of anything better, more perfect, more filling and satisfying that this. Love the lighter version here, and maybe next time, I'll venture into the handmade pasta noodles - for now, I'm going with store-bought, but I think it could be in my future.