Meat Lasagna

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Steps

1. 1
   Prepare the béchamel: melt 140g butter in a saucepan over medium heat. Add 140g flour and whisk with a balloon whisk until the mixture resembles wet sand — this is the roux. Cook until the raw flour smell disappears, but do not let it brown (roux blanc).

   Tip: Equal parts butter and flour by weight (70g roux per 1L milk). If roux is hot, add cold milk; if roux is cold, add hot milk — the thermal shock prevents lumps.

   ~5 min
2. 2
   Season the roux with salt to taste and freshly grated nutmeg. Nutmeg pairs wonderfully with any milk-based preparation (sauces, mashed potatoes, etc.).

   ~1 min
3. 3
   Gradually add 2 liters of cold fresh milk to the hot roux, whisking constantly to avoid lumps. Add the milk in batches, incorporating fully each time before adding more.

   ~10 min
4. 4
   Bring the béchamel to a boil, stirring continuously. Once it thickens and the flour is fully activated, remove from heat. Transfer to a wide shallow container and cover with plastic wrap directly touching the surface (film a piel) to prevent a skin from forming. Let cool.

   Tip: Béchamel is one of the five French mother sauces. Adding cheese and egg yolk makes sauce Mornay; adding tomato compote makes sauce Aurora.

   ~10 min
5. 5
   Prepare the ragù bolognese (can be done ahead): brown the three ground meats well in olive oil — the deep browning is fundamental. Add diced onion, celery, garlic, and grated carrot. The carrot acts as a flavor sponge, absorbing meat juices and adding soft texture. Add bouquet garni, deglaze with red wine, season with salt and pepper, add Italian tomatoes, and simmer until thick and rich.

   Tip: This is a meat sauce that happens to have tomato, not a tomato sauce — the meat must be the star. The grated carrot becomes a flavor sponge that carries the meat taste throughout.

   ~60 min
6. 6
   Preheat oven to 180°C (356°F). Assemble the lasagna: spread a thin layer of ragù bolognese on the bottom of a deep baking pan (this prevents sticking and makes serving easier). Do NOT start with pasta directly on the pan.

   Tip: The first layer must always be ragù — if you start with pasta it will stick to the pan.

   ~2 min
7. 7
   Layer dry pasta sheets over the ragù, then add more ragù, then a layer of béchamel. Repeat, building at least five layers of pasta. Use the dry pasta sheets without pre-cooking — the moisture from the béchamel and ragù will cook them during the hour in the oven.

   Tip: Using dry pasta without pre-cooking gives a firmer, neater lasagna that portions cleanly. Don't worry about the direction of the sheets — just keep each layer even.

   ~15 min
8. 8
   For the final layer: place pasta, top with a last layer of ragù, finish with béchamel, then sprinkle generously with grated Parmesan and lay sliced mozzarella on top for gratinating.

   ~5 min
9. 9
   Bake at 180°C (356°F) for 1 hour until the top is golden and the cheese is crispy. Let rest for 10-15 minutes before cutting. Garnish with fresh chopped parsley for a fresh aroma.

   Tip: If the lasagna feels a bit dry when served, plate it over a small pool of tomato sauce, extra béchamel, or ragù.

   ~60 min

Nutrition (per serving)

Giacomo Bocchio

LASAGNA DE CARNE | ELEVA TU JUEGO CULINARIO

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