Lasagna

Few dishes are as comforting as a homemade lasagna fresh from the oven. This classic recipe features layers of tender pasta, a rich meat sauce with bacon, mushrooms, and vegetables, all finished with a creamy homemade béchamel. It’s the perfect centerpiece for a family dinner or special occasion.

Ingredients

For the Meat Sauce

• 3.5 oz meaty bacon, finely chopped
• 12 oz ground beef
• 8.8 oz mushrooms, finely chopped
• 7 tablespoons butter, divided
• 2 medium carrots, grated
• 1 small celery root, grated
• 2 small leeks, finely sliced
• 1¼ cups diluted tomato paste
• ¾ cup dry red wine
• 1¼ cups water
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper, to taste

For the Béchamel Sauce

• 7 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• Juice of 1 lemon
• White pepper, to taste
• Salt, to taste

Additional

• 20 lasagna sheets (oven-ready or cooked al dente if required)

Instructions

Prepare the Meat Sauce

1. Finely chop the bacon, mushrooms, and leeks. Grate the carrots and celery root.
2. Melt 5 tablespoons of the butter in a large pot over medium heat.
3. Cook the bacon until it begins to brown, then add the ground beef and cook until no longer pink.
4. Stir in the mushrooms, carrots, celery root, and leeks. Cook until the vegetables soften.
5. In a separate saucepan, melt the remaining butter and briefly cook the diluted tomato paste for 2–3 minutes.
6. Pour in the red wine and water and bring to a gentle boil.
7. Add the tomato mixture to the meat mixture.
8. Season with salt, black pepper, oregano, and basil.
9. Reduce the heat and simmer gently for 1 hour, stirring occasionally.

Prepare the Béchamel Sauce

1. Melt the butter in a saucepan over medium heat.
2. Whisk in the flour and cook for about 1 minute.
3. Slowly whisk in the milk until smooth.
4. Cook until thickened, then season with salt, white pepper, and the lemon juice.

Layer the Lasagna

1. Preheat the oven to 400°F.
2. If using traditional lasagna sheets, cook them until al dente according to the package directions. Oven-ready noodles can be used directly.
3. Lightly grease a baking dish.
4. Spread a thin layer of meat sauce on the bottom.
5. Add a layer of lasagna sheets.
6. Spread meat sauce over the pasta, then spoon béchamel on top.
7. Repeat the layers until you have 4 layers of pasta.
8. Finish with a generous layer of béchamel.
9. Bake for 30 minutes, or until golden and bubbling.
10. Let the lasagna rest for 10–15 minutes before slicing and serving.

Servings: 8

Vegan Lasagna

This hearty vegan lasagna is packed with flavorful soy crumbles, rich tomato sauce, and a creamy dairy-free béchamel. It’s a satisfying plant-based version of the classic comfort food that’s perfect for family dinners and special occasions.

Ingredients

• 9 lasagna sheets
• 1 medium onion, finely chopped
• 2 cups soy protein crumbles
• 2 cups tomato sauce
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• Soy milk or vegetable broth, as needed
• Vegetable oil
• 2 tablespoons all-purpose flour
• White pepper, to taste
• Salt, to taste
• Smoked vegan cheese, shredded (optional)

Instructions

1. Cook the lasagna sheets in salted boiling water with a little oil until just tender, unless using oven-ready noodles.
2. Pour boiling water over the soy protein crumbles and let them soften. Drain well.
3. Heat a little vegetable oil in a skillet and sauté the onion and garlic until softened.
4. Add the drained soy crumbles and cook for several minutes.
5. Stir in the tomato sauce and oregano, then simmer for about 10 minutes, until slightly thickened.
6. In another saucepan, heat a little oil and whisk in the flour.
7. Gradually add the soy milk (or vegetable broth), whisking constantly until smooth and thick.
8. Season the béchamel with salt and white pepper.
9. Preheat the oven to 350°F.
10. Grease a baking dish and layer 3 lasagna sheets, followed by tomato-soy sauce and béchamel.
11. Repeat the layering process three times.
12. Finish with the remaining béchamel and tomato sauce.
13. Sprinkle with smoked vegan cheese, if using.
14. Cover the dish with aluminum foil and bake for 45 minutes.
15. Remove the foil during the last 10 minutes for a lightly browned top, if desired.

Servings: 6–8