There is no dispute as to lasagna's worldwide popularity, but its origins are not quite as clear. Some claim the name derived from the Greek noodle "lagana" or Greek pot called "lasanon"; others believe it was named for an Etruscan-Roman noodle made with durum wheat --- and even the British have claimed lasagna as their own creation. No matter the source, lasagna clearly has an Italian lineage going back at least as far as the 1st century A.D. Northern Italians make lasagna by layering fresh egg noodles with rich Bolognese and Bechamel sauces, while southern Italy's version makes use of dried pasta and ricotta cheese.
Bolognese Sauce
Step 1
Heat 2 tbsp. of the oil in a large, heavy-bottomed skillet over medium-high heat. Add the meat to the pan when the oil begins to shimmer. Cook for roughly five minutes until the meat is browned, stirring occasionally to break up any large lumps. Remove the meat from the pan. Clean the pan thoroughly.
Step 2
Set the clean pan over medium-high heat and add the remaining 2 tbsp. of oil. When the oil is hot, add the garlic, onions, carrot, celery, rosemary, thyme and bay leaf. Cook, stirring frequently, until the vegetables turn soft, five to seven minutes.
Step 3
Puree the tomatoes in a blender or food processor until smooth. Add to the skillet with the vegetables along with the meat and wine and stir to thoroughly combine the ingredients.
Step 4
Reduce the heat to low and bring the mixture to a very low simmer. Cook for roughly one hour or until slightly thickened. Remove from the heat.
Bechamel Sauce
Step 1
Set a medium saucepan on low heat and add the milk, nutmeg, bay leaf, salt and pepper. Cook, stirring occasionally, until heated through, roughly five minutes. Do not allow the milk to boil.
Step 2
In another pan set over medium heat, melt the butter being careful not to let it brown or burn. Add the flour to mixture a few tablespoons at a time, whisking in between additions until all of the flour is incorporated. The flour and butter will form a thick paste called a roux.
Step 3
Slowly add the hot milk mixture to the butter-and-flour mixture, whisking constantly. Simmer five to seven minutes until thickened to a yogurt-like consistency. Remove from the heat and discard the bay leaf.
Prepare the Noodles
Step 1
Cook the noodles in salted water according to package directions. Make sure not to overcrowd the pot and cook in small batches if necessary.
Step 2
Plunge the cooked noodles into a large bowl of ice water mixed with 2 tbsp. salt until fully cooled.
Step 3
Lay the noodles side-by-side on sheets of waxed paper brushed lightly with olive oil, and brush the tops of the noodles with a light coating of olive oil so they do not dry out.
Assemble the Lasagna
Step 1
Preheat the oven to 350 F. Lightly oil the inside of a 9-by-12-inch baking dish.
Step 2
Arrange a layer of noodles covering the bottom of the dish. Top with half of the meat sauce and half of the Bechamel sauce and some of the Parmigiano-Reggiano cheese. Continue with another layer of noodles, meat sauce, Bechamel sauce and cheese, ending with a layer of noodles covering the lasagna.
Step 3
Add the heavy cream and 1 cup of crushed tomatoes to a medium saucepan and bring to a boil over medium heat. Reduce the heat and simmer for an additional 10 minutes. Top the lasagna with the pink sauce and the remainder of the cheese. Cover the lasagna tightly with aluminum foil.
Step 4
Bake the lasagna in the preheated oven for 30 minutes. Remove the aluminum foil and bake for an additional 10 minutes or until the cheese begins to brown.
Tips and Warnings
- Experiment with other traditional Italian ingredients to make your own creation. Use thinly sliced eggplant in place of the noodles, or add minced pancetta to the Bechamel sauce. For a truly authentic dish, use braised beef instead of the ground meats. For a southern Italian version of lasagna, use ricotta cheese mixed with one egg and chopped oregano instead of the Bechamel sauce, and use red sauce instead of pink sauce to top the dish.
Things You'll Need
- Heavy-bottomed skillet
- 2 saucepans
- Blender or food processor
- Large pot
- Large bowl
- Wax paper
- Baking dish, 9-by-12-inch
- Aluminum foil
- Bolognese sauce:
- 1/4 cup extra-virgin olive oil
- 1/2 lb. ground chuck
- 1/2 lb. ground veal
- 1/2 lb. ground pork
- 2 garlic cloves, minced
- 1 medium yellow onion, finely chopped
- 1 large celery stalk, finely chopped
- 1 1/2 tsp. fresh rosemary, finely chopped
- 1 tsp. dried thyme
- 1 bay leaf
- 3/4 cup dry red wine
- Two 28-oz. cans peeled and seeded plum tomatoes, preferably San Marzano
- Bechamel sauce:
- 4 cups whole milk
- 1 bay leaf
- 1/2 tsp. freshly grated nutmeg
- 1/2 tsp. sea salt or kosher salt
- 1/2 tsp. white pepper
- 14 tbsp. unsalted butter
- 1/4 cup all-purpose flour
- Noodles:
- 1 lb. lasagna noodles
- 2 tbsp. sea salt or kosher salt
- 2 tbsp. extra-virgin olive oil
- Lasagna:
- 1 cup grated Parmigiano-Reggiano cheese
- 1 cup heavy cream
- 1 cup canned crushed Italian plum tomatoes, preferably San Marzano
Member Comments