Lasagna to me is the very definition of comfort food. I am not just talking about eating it, preparing it is the part I enjoy the most. The aroma that fills the house, the different herbs and components are simply irresistible.
A dear friend of mine who is truly the queen of lasagna taught me this recipe. My only additions to the recipe are the layer or ricotta and adding oregano and nutmeg to the bechamel sauce, the result: the best lasagna you’ll ever taste. A big claim ,I know, but I urge you to give this a try and judge for your self
Four cheese lasagna
400-500 Grams minced beef
1 tablespoons olive oil or vegetable oil
1 large onion chopped
2 cloves garlic minced
1 large red tomatoes, peeled and cut in small cubes
1 large red or green Pepper chopped
1 large carrot, peeled and grated
2 tablespoons tomato paste
Salt
Black Pepper
1 teaspoon oregano
1 teaspoon Basil
( or use Italian seasoning instead of the oregano and basil if available)
for the bechamel sauce
4 tablespoons flour
4 tablespoons butter
4 cups of liquid milk
white or black pepper
1 tablespoon of grated cheddar cheese or cream cheese
1-2 tablespoon grated parmesan
1 teaspoon oregano (optional)
nutmeg (optional)
mozzarella
1 cup ricotta cheese (optional but you can find the recipe for home made ricotta here)
Directions
Soak your pasta in boiling water for 2-5 minutes instead of boiling it
Heat the oil in a pot,add onions and garlic, stir for 5 minutes until the onions become tender
Add the minced meat and stir until the meat starts changing color
Add chopped tomatoes and stir until they soften then add the tomato paste
If you feel the mix is dry (if the tomatoes you used are not juicy) add a little boiling water
Add salt, herbs and black pepper and stir
Add the grated carrots and stir for two minutes
Add pepper and stir for a couple of minutes then allow to cook over medium low heat for 5 minutes to make sure all the flavors come together.
Prepare the béchamel
Heat oil or butter in a pot
Add the flour and stir until the color begins to change(you don’t want it to go dark or else it will affect the final color of the bechamel sauce)
Lower the heat
Add the milk gradually while whisking .(you need to whisk until you have added all the milk to prevent lumps from forming)
Keep stirring until the béchamel thickens
Add the cheese mixture and stir for two minutes
Assemble the lasagna
In a baking dish add a thin layer of Bechamel
Then add one layer of pasta followed by the meat mixture
and grated mozzarella cheese then top with a layer of pasta then spread the ricotta cheese.
then repeat your layers (pasta, meat, mozzarella)
when you have added your last layer of pasta top it with bechamel and cheese
Center your oven rack
Bake in a pre-heated oven (200 C or 450 F) for about 45 minutes
The top usually get golden brown during baking but if it doesn’t you can turn on the broiler for a couple of minutes
Allow the lasagna to cool for 20-30 minutes to allow it to set