|Look no further, for this is the best classic lasagna recipe of all time. This ultimate comfort food is the perfect option for different gatherings and occasions. |
This lasagna is layered with rich and homemade meat sauce and a creamy, flavorful bechamel sauce, plus it is packed with two kinds of cheeses to give you the best result.
|This lasagna recipe is easy, tasty, simple, and convenient. You can freeze the leftovers and defrost them whenever you are craving these little slices of heaven. |
To make the meat sauce for this lasagna recipe first, choose a large pot, and heat the olive oil over medium heat. Chop the onion, add it to the pot, stir for one minute, and add the finely chopped carrot to it. Cook for 8-10 minutes until softened and caramelized. Stir in the minced garlic cloves, and saute for one minute until fragrant. Now add the ground beef and break it up with the spoon’s end until browned and tender. Once the liquid is absorbed, add in the passata, crushed tomatoes, tomato paste, crushed bouillon, dried oregano, and dried basil. Mix them well to combine thoroughly. Bring the mixture to a gentle simmer and season with the desired amount of salt and pepper. Cover the pan and cook for about 20-25 minutes until it thickens with a smooth texture. You can add one teaspoon of sugar if desired.
For a delicious white sauce, in a large pot, melt Kalleh pasteurized butter over medium heat. Remove the pot from the flame, add in the flour, and whisk for about 30 seconds to blend the mixture. Return to the heat, reduce the flame, and slowly stir in one cup of milk until the mixture has a smooth texture and well combined. Once blended, add the remaining milk in one cup increments, mix well after each addition, until the milk is used, there is no clump in the sauce. Increase the heat, and stir occasionally. Cook for 7 minutes until it thickens and reaches a nice and creamy consistency. Add in the parmesan cheese and remove from the heat. Season with salt and pepper, and mix the sauce until the cheese is incorporated.
Bring a large pot of water to a boil, add one tablespoon of salt, and two tablespoons of olive oil. Once boiling, place the lasagna sheets in it. Cook based on the package instructions. Stir occasionally with a wooden spoon to prevent them from sticking. Transfer each cooked sheet to a large bowl of cold water; you can leave them there until ready to use or place them on a plate separately.
Preheat the oven to 350°F (180°C).
Choose a 9X13-inch baking dish, spoon about one cup of the meat sauce at the bottom of it, and spread it nicely. Cover with the lasagna sheets. Layer the sheets with 2 cups of meat sauce, 1 cup of white sauce, a slice of the Kalleh lasagna processed cheese, and half of the Kalleh mozzarella cheese. Repeat the layering process until the ingredients are used up. Reserve the cheese for the top as well. Pour the remaining meat sauce and white sauce over the last lasagna layer and top that with the reserved lasagna cheese and mozzarella cheese.
Put the dish in the oven and bake for 25 minutes until the cheese melted and bubbly with a golden brown surface. Remove from the heat, and let it stand for 10 minutes until slicing. Serve it on a fancy plate, garnish with fresh parsley, and sided with your favorite green salad.