Lasagna della Mia Mamina

Name: Lasagna della Mia Mamina
Prep time: 45 min
Cook time: 60 min
Total time: 120 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 500 g ground beef (lean); 250 g ground pork; 1 onion (finely chopped); 2 cloves garlic (minced); 800 ml canned tomatoes (crushed); 2 tbsp tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp salt; 1/2 tsp black pepper; 60 g butter; 60 g all-purpose flour; 750 ml milk (whole); 12 sheets fresh lasagna pasta; 300 g mozzarella cheese (grated); 100 g Parmesan cheese (grated)

120 min 8 servings Medium

All Recipes

Lasagna della Mia Mamina

A cherished family lasagna recipe with a rich meat sauce and creamy béchamel, perfect for gatherings.

Prep

45 min

Cook

60 min

Total

120 min

Servings

Difficulty

Medium

Lasagna della Mia Mamina is a beloved dish passed down through generations, bringing the warmth and comfort of home-cooked meals to the table. This recipe, originating from the family of Marina Orsini, combines rich flavours with layers of fresh pasta, a robust meat sauce, and a luscious béchamel. The secret to this lasagna lies in its attention to detail, from slow-cooking the meat sauce to perfection, to employing fresh pasta sheets that soak up all the delightful flavours. Each bite is a testament to the love and tradition that goes into its preparation.

Ingredients

Servings

Meat Sauce

Béchamel Sauce

Lasagna Assembly

Instructions

Prepare the Meat Sauce

In a large skillet over medium heat, cook the ground beef and pork until browned. Add the onion and garlic, sautéing until fragrant. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 30 minutes, stirring occasionally.

Pro tip: For deeper flavour, cook the sauce low and slow for up to an hour.

Make the Béchamel Sauce

Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk, ensuring no lumps form. Continue to cook, stirring constantly, until the sauce thickens. Season with a pinch of salt.

Pro tip: Ensure all ingredients are at room temperature for a smoother béchamel.

Preheat the oven

Preheat your oven to 180°C (350°F).

Pro tip: A preheated oven ensures even cooking.

Assemble the Lasagna

Spread a thin layer of meat sauce on the bottom of a 23x33 cm (9x13 inch) baking dish. Layer 3-4 pasta sheets over the sauce, followed by more meat sauce and a portion of béchamel. Sprinkle with mozzarella and Parmesan. Repeat layers, finishing with cheese on top.

Pro tip: End with a generous layer of cheese for a golden crust.

Bake the Lasagna

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.

Pro tip: Letting the lasagna bake uncovered at the end creates a crispy top layer.

Rest and Serve

Remove the lasagna from the oven and let it rest for at least 15 minutes before slicing. This helps the layers set and makes serving easier.

Pro tip: Resting the lasagna ensures clean slices when serving.

💡

Tips & Tricks

<ul><li>Use fresh pasta sheets for a tender texture.</li><li>Let the lasagna rest before slicing for neater servings.</li><li>Grate your own cheese for optimal melting.</li><li>Adjust seasoning of the meat sauce to taste before assembling.</li></ul>

Serving Suggestions

Serve this lasagna with a simple green salad and a glass of red wine to balance the richness of the dish. Leftovers can be stored in the fridge for up to three days or frozen for up to two months, making it a convenient make-ahead meal. To reheat, cover the lasagna with foil and bake in a preheated oven at 180°C (350°F) until warmed through. Enjoy a slice of comfort and tradition with every serving.