Are you craving a comforting and delicious Italian dish? Look no further than Anna Del Conte lasagne recipe.
This lasagne is a real crowd-pleaser thanks to its layers of rich tomato sauce, creamy béchamel, and freshly cooked pasta.
We will walk you through every step of making this delectable dish in this article. Get ready to impress your family and friends with this classic Italian favorite.
Anna Del Conte Lasagne Recipe
- Preparation Time: 30 minutes
- Cooking Time: 1 hour 15 minutes
- Yield: The lasagne recipe serves approximately 6-8 people.
To recreate Anna Del Conte lasagne recipe, you will need the following ingredients:
- 400g lasagne sheets
- 500g minced beef
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 800g canned chopped tomatoes
- 2 tablespoons tomato puree
- 1 tablespoon olive oil
- Salt and pepper to taste
For The Béchamel Sauce:
- 600ml milk
- 60g butter
- 60g plain flour
- A pinch of nutmeg
- Salt and pepper to taste
The first step in making Anna Del Conte’s lasagne is preparing the tomato sauce. Heat the olive oil in a large saucepan over medium heat.
Add the minced beef and cook until browned. Next, add the chopped onion and minced garlic, sautéing them until they become translucent.
Once the onions and garlic are cooked, add the canned chopped tomatoes and tomato puree to the saucepan. Stir well to combine all the ingredients.
Season with salt and pepper according to your taste preferences. Reduce the heat to low and simmer the sauce for approximately 30 minutes, allowing the flavors to meld together.
It’s time to make the béchamel sauce while the tomato sauce simmers. Melt the butter in a different pot over low heat.
To make a smooth paste known as a roux, add the plain flour and whisk continually. For a few minutes, while constantly stirring, cook the roux.
Pour the milk into the roux-filled pan while whisking constantly to avoid lumps developing. Stir the sauce constantly until it becomes thick and coats the back of a spoon.
To enhance the tastes, add a dash of nutmeg along with salt and pepper. Béchamel sauce is taken off the stove and placed aside.
Cook the lasagne sheets according to the instructions on the packaging. It’s important to slightly undercook them since they will continue to cook in the oven later. Drain the pasta sheets and rinse them under cold water to prevent sticking.
Layering The Lasagne
Preheat your oven to 180°C (350°F). Take a deep baking dish and start assembling the lasagne. Begin with a thin layer of tomato sauce at the bottom of the dish. Follow with a layer of lasagne sheets, slightly overlapping them.
Spread a layer of béchamel sauce over the lasagne sheets, ensuring they are fully covered. Repeat the process, alternating between tomato sauce, lasagne sheets, and béchamel sauce until all the ingredients are used. The final layer should consist of a generous amount of béchamel sauce.
Baking And Serving
In the preheated oven, place the prepared lasagne, and bake for 40 to 45 minutes, or until the top is golden brown and the sauce is bubbling.
After it has finished cooking, take the lasagne out of the oven and give it some time to cool before serving.
Cut the lasagne into individual portions and serve it hot. Pair it with a fresh green salad and some garlic bread for a complete Italian feast.
Tips For Success
- Use good-quality lasagne sheets for the best results.
- Make sure to season each sauce adequately to enhance the flavors.
- Allow the lasagne to rest for a few minutes after baking to set and become easier to serve.
- Experiment with different cheeses, such as Parmesan or mozzarella, for a unique twist.
Nutrition Facts (Per Serving, Based On 6 Servings):
- Calories: 520
- Total Fat: 23g
- Saturated Fat: 11g
- Cholesterol: 90mg
- Sodium: 470mg
- Total Carbohydrate: 44g
- Dietary Fiber: 4g
- Sugars: 7g
- Protein: 34g
Variations And Additions
While Anna Del Conte’s lasagne recipe is already a delicious masterpiece, you can add your own personal touch by incorporating additional ingredients. Here are a few suggestions:
- Vegetarian Lasagne: Replace the minced beef with a medley of roasted vegetables like zucchini, eggplant, and bell peppers.
- Seafood Lasagne: Substitute the minced beef with a combination of cooked shrimp, crab, and scallops.
- Spinach And Ricotta Lasagne: Layer cooked spinach and ricotta cheese between the lasagne sheets for a delightful vegetarian option.
Anna Del Conte lasagne recipe is a timeless classic that brings the authentic flavors of Italy to your table. This recipe is likely to become a favorite among your family and friends because to its layers of rich tomato sauce, creamy béchamel, and freshly cooked pasta.
Enjoy the comfort and satisfaction that comes with preparing and savoring this homemade Italian delight.