Recipe for homemade lasagna
Although lasagne is not originally Danish, it has become a common and staple part of Danes’ eating habits. Lasagne has a fantastic taste and texture that just makes you want more.
But forget all about Knorr lasagne! Homemade lasagne is miles away from it. Nothing beats a good homemade lasagne.
There are now hundreds of versions of lasagne because you can change the contents according to your taste.
But my lasagne recipe is of a completely different caliber, if I may say so myself. The meat sauce is made with a base of soffritto. Soffritto is an Italian vegetable mix of carrot, celery, and onion, sautéed in olive oil, and I’ve also added bacon to my soffritto. Soffritto should not be confused with sofrito, which is a Spanish tomato sauce.
Furthermore, I slow-cook the meat for my lasagne, so it gets tons of flavor!
Everything is finally assembled with a delicious homemade béchamel sauce and lasagne sheets. I promise you that it is worth all the waiting time because you will get a lasagne far beyond the ordinary – especially if you are used to Knorr’s.
Homemade Lasagne Recipe
Ingredients
Soffritto
- 1 pcs. Carrots Preferably large
- 2 pcs. Celery Leaf Stalks
- 1 pcs. Onion Preferably large
- Olive Oil for frying
- 100 gram Bacon Can also be pancetta
Bolognese
- 500 gram Ground Beef good quality, 7-12%
- Spices Salt and pepper
- 300 gram White Wine
- 2 cans Passata Can be replaced with peeled or chopped tomatoes
- 4.2 gram Sugar
- 100 gram Cream
- 5 gram Lemon Juice
- 2.5 gram Vinegar Balsamic, apple, or white wine vinegar
Bechame Sauce
- 45 gram Butter
- 24 gram Wheat Flour
- 500 gram Milk Preferably whole milk
- Spices Salt, pepper (preferably white), and grated nutmeg
Instructions
Soffritto
- Chop all the vegetables and brown them in a pan with olive oil over medium-high heat.
- Give it about 15 - 20 minutes until the vegetables are tender.
- Blend the vegetables with an immersion blender and set them aside.
- Fry the bacon / pancetta until crispy.
Meat Sauce
- Place the minced meat in a dry pan over medium-high heat. Keep stirring / chopping the meat until all the lumps are as fine as possible.
- Fry / boil away the meat's fat and juices until the meat is sizzling in the pan. This can easily take 30 - 45 minutes. Then season the meat with salt and pepper.
- Pour in the white wine and let most of the liquid evaporate. Then add the bacon, passata, and soffritto along with the lemon juice and sugar.
- Let it simmer for 1 - 1.5 hours.
- Add the cream and let it simmer for another 10 minutes. The meat is now ready.
Bechamel Sauce
- Melt the butter and let it get a little color.
- Add the flour while stirring vigorously.
- Add the milk, a little at a time. Keep whisking until the sauce has the right consistency. Season with salt, pepper, and grated nutmeg.
Assembling the Lasagna
- Find a baking dish and pour a large ladle of bechamel sauce at the bottom of the dish.
- Then lay a layer of lasagna sheets on top of the bechamel sauce, followed by a layer of meat sauce.
- Repeat layer by layer and finish with bechamel sauce on top.
- Finally, sprinkle the top with grated mozzarella or parmesan.
- Bake the lasagna at 200 degrees Celsius (392 degrees Fahrenheit) in a conventional oven for 20 - 25 minutes until it has a nice color on top and the sheets are fully tender.