How to Make Meat or Vegetable Lasagna
Even though making lasagna might seem like a complicated thing, most of the work happens at prep stage, the rest is basically just waiting for the filling to be ready and assembling the lasagna. It’s a great recipe to know for special occasions and it’s versatile. 5-Minute Crafts wants to show you 2 different ways to make lasagna, one that’s vegetarian and another one that is inspired by a ragú Bolognese. Please bear in mind that the following recipes aren’t the original Italian recipes.
Béchamel sauce
Béchamel sauce is an important part of any lasagna because it serves as a moist part of the dish and enhances the taste. The best thing about it is that you can prepare it at home, no need to buy anything already made.
Ingredients
- 1 1/2 cups of milk
- 2 tablespoons of butter
- 2 tablespoons of flour
- Nutmeg, salt, and pepper to taste
Instructions
1. Place 2 tablespoons of butter in a small saucepan. When it melts, add 2 tablespoons of flour.
2. Whisk vigorously and make sure to break up any lumps.
3. Add 1 1/2 cups of milk and cook over low heat. It is important that you stir constantly so that the sauce doesn’t stick to the pot.
4. Remove the sauce from the heat once it starts thickening, which should be after 25-30 minutes.
5. Add salt, pepper, and nutmeg to taste. Stir to incorporate all the ingredients and set aside.
The lasagna sheets
1. Heat water with salt and pepper and bring it to a boil.
2. Put the lasagna sheets in the water and cook them in batches of 5 for 12-15 minutes each (the time will depend on the size and shape of the lasagna, check the packaging if you’re using store-bought sheets).
3. While cooking, prepare a bowl with water and ice cubes.
4. After 15 minutes, remove the slices and dip them in the bowl to stop the cooking process.
Meat lasagna (serves 8 to 10 people)
Ingredients
- 3/4 lb of ground beef
- 3/4 lb of ground pork
- 1 16 ounce can of tomatoes (blended)
- 9-10 lasagna sheets
- 1 lb of mozzarella or parmesan cheese (it can be a mix of both)
- 3 carrots
- 1 potato (optional)
- Half an onion
- 2 cloves of garlic
- A bottle of red wine
- Salt and pepper to taste
- 1 tbsp of butter or vegetable oil
Instructions
1. Melt the butter in a saucepan.
2. When it is melted, add the onion, finely chopped.
3. After cooking the onion for about 2 minutes, add the garlic, finely chopped.
4. After about 2 minutes, add the meat and stir to combine all the ingredients.
5. Add the carrots diced in small cubes once the meat is cooked.
6. After about 3 minutes, add the potato diced in small cubes.
7. After 3 minutes, with all the ingredients already mixed, pour in the wine and let everything cook until the alcohol evaporates completely or as much as possible.
8. Add the tomato sauce, and taste it to see if it needs salt and pepper. Add salt and pepper to taste, stir well, and cook for at least 30-40 minutes, or until the liquids are reduced.
9. Once the filling is ready, remove it from the heat and set it aside.
10. When all the lasagna sheets are ready, start assembling the lasagna by placing the first layer of pasta in a buttered baking dish.
11. Then place a layer of filling.
12. Then add a layer of béchamel sauce.
13. Cover with grated cheese.
14. Repeat the process until the baking dish is full. The last layer has to be covered with cheese to gratinate.
15. Cover with aluminum foil and bake at 350ºF (180°C) until the cheese has melted.
Vegetable lasagna (serves 8 to 10 people)
Ingredients
- 3 carrots
- 1 potato
- 2 zucchini
- Half an onion
- 1 lb of mushrooms
- 1 lb of squash blossoms
- 1 lb of mozzarella or parmesan cheese (it can be a mix of both)
- Cherry tomatoes to taste
- 1 bunch of spinach
- 2 cloves of garlic
- 1 bottle of red wine
- 1 16 ounce can of tomatoes (blended)
- Salt and pepper to taste
- 1 tbsp of butter or vegetable oil
Note: You can choose the vegetables you like best or substitute some of them for others if you can’t find all of the ones we’ve mentioned in the recipe.
Instructions
1. Melt the butter in a saucepan.
2. When it is melted, add finely chopped onion.
3. After cooking the onion for 2 minutes, add finely chopped garlic.
4. After 2 minutes, add the carrot diced in small cubes, and stir.
5. After 3 minutes, add the potato diced in small cubes, and stir.
6. Afterward, add the zucchini diced in cubes and stir everything to combine.
7. After 3 minutes, add the sliced mushrooms. Stir and cook for 4 minutes.
8. Add the chopped spinach and stir.
9. Once the spinach has reduced in size, add the squash blossoms.
10. After 3 minutes, add the cherry tomatoes, all cut in half.
11. Stir to combine all the ingredients and then add the red wine. Bring to a simmer and let the alcohol evaporate.
12. Pour in the tomato sauce, and add salt and pepper to taste.
13. Cook for 30-40 minutes, or until reduced.
14. When all the lasagna sheets are ready, start assembling the lasagna by placing a first layer of pasta in a buttered baking dish.
15. Then place a layer of filling.
16. Then add a layer of béchamel sauce.
17. Cover with grated cheese.
18. Repeat the process until the baking dish is full. The last layer has to be covered with cheese to gratinate.
19. Cover with aluminum foil.
20. Bake at 350ºF (180°C) until the cheese has melted.
