Description
Lasagna is a beloved dish that has transcended borders, but few can match the authenticity and richness of Classic Tuscan Lasagna. This traditional Italian recipe is not only hearty and comforting but also showcases the culinary prowess of Tuscany through its layers of robust ragù, creamy béchamel sauce, and generous portions of Parmigiano cheese. Whether you’re serving a family dinner or hosting friends, this Tuscan delight will surely impress. In this article, we’ll guide you through the preparation and cooking process to create a delicious lasagna that embodies the essence of Italian cuisine.
Ingredients
- 3 lbs Tuscan Ragù (see notes)
- 1 package Lasagna sheets (about 4 portions of fresh pasta)
- 2 cups Parmigiano cheese, grated
For the Béchamel Sauce:
- 4 cups Milk
- ½ cup Butter
- ½ cup Flour
- Salt
- Black Pepper
- Nutmeg, ground
Instructions
1. Prepare the Béchamel Sauce
- In a pot, melt the butter and add the flour. Mix until you get a paste and cook it for a minute or two until it gets thicker.
- Gradually add the room temperature or warm milk while turning down the heat. Mix occasionally to melt the roux and ensure it doesn’t stick to the pot.
- Let the mixture simmer for 15-20 minutes until it thickens enough to coat a spoon. Season with salt, black pepper, and a pinch of ground nutmeg to taste.
2. Assemble the Layers
- Preheat your oven to 200°C (400°F).
- Spread a thin layer of the béchamel sauce on the bottom of the pan. Add a layer of lasagna sheets, followed by a layer of ragù sauce, a layer of béchamel sauce, and a sprinkling of grated Parmigiano cheese.
- Repeat the layers, pressing down slightly when adding the pasta. When the pan is full, finish with a final layer of pasta, sauce, and a generous amount of grated Parmigiano cheese.
- Bake on the middle rack of the oven for about 35-40 minutes. If the crust is not crunchy enough, finish with 3-4 minutes under the broiler. If the crust begins to brown too much before the cooking time is over, loosely cover the pan with foil.
Notes
Serving Tips
- Let It Rest: Allow the lasagna to rest for about 10-15 minutes after baking. This helps the layers set, making it easier to slice and serve.
- Garnish: Add a sprinkle of fresh basil or parsley on top before serving for a pop of color and added freshness.
- Pairing: Serve your lasagna with a side salad dressed with a light vinaigrette, garlic bread, or a simple green vegetable for a well-rounded meal.
- Portion Sizes: Cut the lasagna into equal squares for serving to ensure everyone gets a fair share. Use a sharp knife for clean cuts.
- Wine Pairing: Pair your lasagna with a robust red wine, such as Chianti or Sangiovese, to complement the rich flavors of the dish.
Storage Tips
- Refrigeration: Store leftover lasagna in an airtight container in the refrigerator. It should be consumed within 3-5 days for the best quality.
- Freezing: If you want to store lasagna for a longer period, it can be frozen. Wrap individual portions tightly in plastic wrap, followed by aluminum foil, or place them in a freezer-safe container. It can be frozen for up to 2-3 months.
- Reheating: When ready to eat, thaw frozen lasagna in the refrigerator overnight. Reheat in the oven at 175°C (350°F) until heated through (about 20-30 minutes) or in the microwave until warm. If using the oven, cover with foil to prevent the top from burning.
- Avoid Overheating: To maintain the texture of the béchamel and pasta, avoid overheating the lasagna. A gentle reheat will ensure it remains creamy and delicious.
- Serving Size: Consider reheating only the amount you plan to eat to maintain the quality of the remaining portions.
