Indulge in a culinary journey to Italy with the Daring Bakers Challenge Lasagne of Emilia Romagna, a dish that promises to tantalize your taste buds and warm your heart! This classic Italian lasagna is not just a meal; it’s an experience, featuring layers of rich meat sauce, creamy béchamel, and a medley of cheeses that create a symphony of flavors in every bite. Whether you’re impressing guests at a dinner party or enjoying a cozy family night, this recipe is your ticket to homemade Italian bliss. Ready to uncover the secrets of crafting the perfect lasagna? Let’s dive in!
Prep Time: 30 mins
Cook Time: 1 hrs 30 mins
Total Time: 2 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup grated Parmesan cheese
- 2 cups meat sauce
- 2 cups béchamel sauce
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil or cooking spray.
- If using dried lasagna noodles, cook them in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Lay the noodles flat on a clean kitchen towel to prevent sticking.
- Prepare the béchamel sauce by melting butter in a saucepan, whisking in flour to create a roux, and gradually adding warm milk while continuously stirring until the sauce thickens and becomes smooth. Season with salt, white pepper, and a pinch of nutmeg.
- In a separate bowl, mix ricotta cheese with half of the grated Parmesan cheese, adding salt and pepper to taste. If desired, mix in some chopped fresh basil for extra flavor.
- Begin layering the lasagna by spreading a thin layer of béchamel sauce on the bottom of the baking dish to prevent sticking.
- Place the first layer of lasagna noodles, slightly overlapping to cover the bottom of the dish.
- Spread a layer of meat sauce evenly over the noodles, followed by dollops of ricotta mixture, a sprinkle of mozzarella, and a drizzle of béchamel sauce.
- Repeat the layering process two more times, ensuring the top layer is covered with béchamel sauce, mozzarella, and the remaining Parmesan cheese.
- Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese on top.
- Bake in the preheated oven for 25 minutes, then remove the foil and continue baking for an additional 15-20 minutes until the top is golden brown and bubbly.
- Remove from the oven and let the lasagna rest for 10-15 minutes to set and make cutting easier.
- Garnish with fresh basil leaves before serving. Cut into squares and serve hot.
Tips
- Use Fresh Ingredients: For the best flavor, opt for high-quality, fresh ingredients. Fresh basil and homemade sauces can elevate your lasagna to the next level.
- Layering Technique: Don’t rush the layering process. Ensure each layer is evenly spread for a harmonious blend of flavors. This will also help the lasagna hold its shape when sliced.
- Rest Before Serving: Allow the lasagna to rest for 10-15 minutes after baking. This helps the layers set, making it easier to cut and serve while enhancing the overall flavor.
- Experiment with Cheeses: Feel free to mix and match cheeses. Adding a bit of goat cheese or fontina can add a unique twist to the traditional flavors.
- Make Ahead: This lasagna can be prepared a day in advance. Just cover it tightly with foil and refrigerate before baking. It’s a great time-saver for busy days!
- Add Veggies: For a healthier version, consider adding layers of sautéed vegetables like spinach or zucchini. They’ll add color and nutrition without sacrificing flavor.
- Perfect Your Béchamel: Stir continuously while making the béchamel to avoid lumps. A smooth sauce is key to achieving that creamy texture we all love.By following these tips, you’ll create a lasagna that’s not only delicious but also beautifully presented, making it a showstopper at any table!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
