Dear friends, today we will see together how to prepare a great classic of Italian tradition, oven-baked lasagna with beef and sausage ragù, my favorite dish!!!
Oven-baked lasagna is a classic of Italian cuisine, it is the main course that no one can resist. Raise your hand if, at least once, in addition to having seconds, also went for thirds.
I think no one backs down in front of so many layers of pasta seasoned with a lot of ragù, we can make them in many versions, I chose to add mozzarella and béchamel because my mom used to make them like this.
This main course evokes many memories for me, like the smell of the sauce bubbling on the stove and me as a child asking for a bit of sauce on a slice of bread.
We will use fresh and quality ingredients, such as ground beef, tomato sauce, onion, wine, and a lot of grated Parmigiano-Reggiano aged over 30 months.
By following these tips, you can prepare a flavorful and tasty lasagna with ragù.
Regarding the béchamel, we can make it at home or, to make the recipe even faster, use the ready-made one.
I also leave you the recipe for the light béchamel and the one without gluten.
I used homemade fresh sheets, but store-bought ones work just fine too.
If you use store-bought sheets, use a more fluid béchamel, otherwise, it will dry out too much during baking.
Try these quick and easy lasagna right away and they will become the go-to oven-baked lasagna for Sundays and festive days, seconds are guaranteed!!!
This main dish is a great classic, tasty and satisfying, perfect for a family lunch or with friends.
For this recipe, I provide both air fryer cooking and oven cooking.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Air Fryer, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 765.02 (Kcal)
- Carbohydrates 34.31 (g) of which sugars 7.15 (g)
- Proteins 42.99 (g)
- Fat 51.25 (g) of which saturated 19.92 (g)of which unsaturated 14.03 (g)
- Fibers 4.87 (g)
- Sodium 1,834.04 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Lasagna with Beef and Sausage Ragù
- 1 onion
- 1 stalk celery
- carrot
- 5 tablespoons extra virgin olive oil
- 500 g ground beef (or mixed)
- 3 sausages
- Half glass red wine
- 1200 ml tomato sauce
- 1 glass water
- salt
- pepper
- 500 g lasagna (fresh)
- 2 mozzarella
- 90 g Parmesan
- 700 ml milk
- 70 g butter
- 70 g flour
- to taste salt
- to taste nutmeg
Tools
- Baking Dish
- Air Fryers
- Pot
Steps
Lasagna with Beef and Sausage Ragù
First, prepare the ragù starting with a mixed sauté of carrots, onion, celery.
Pour the extra virgin olive oil into a pot, add the vegetables and sauté for a few minutes, stirring.Add the meat and the sausage that we previously peeled and crumbled, let them brown well over moderate heat.
When it releases all its water and the fat it contains, we can deglaze with the red wine.
Let the alcohol evaporate well and add the tomato sauce and a glass of water, add a teaspoon of salt and a little sugar, and cook over low heat until it becomes nice and thick.
To prepare the béchamel, heat the milk.
In another small pot, melt the butter over low heat, add the salt and nutmeg, remove the pot from the heat, add the flour, and continue to stir with a whisk to avoid lumps.
Put the pot back on the heat and continue to stir when the mixture starts to take on a light golden color, incorporate the hot milk, and stir vigorously with the whisk.
Cook until it comes to a boil to achieve a good density.
(In the recipe description you will find variations of light béchamel and gluten-free and lactose-free).
If you use store-bought sheets and do not blanch them, keep the béchamel slightly more liquid.
Spread a ladle of both béchamel and ragù on the bottom of a baking dish.
Lay the lasagna sheets over the entire surface and season with béchamel and a few ladles of sauce.
Sprinkle with grated Parmesan and place the slices of previously drained mozzarella.
Cover with sheets and proceed in layers until the ingredients are used up.
Proceed this way until you reach the last layer, which should be topped with only ragù and plenty of Parmesan.
Bake in a preheated oven at 390°F for about 20-25 minutes, until a light crust forms.
Let it rest for 10 minutes and then serve your oven-baked lasagna.
Air fryer cooking Place the pan in the air fryer basket and cook for 20 minutes at 356°F, then set to 392°F for 2 minutes in this way you will have a nice crispy crust.Before cutting and serving, let it settle for at least 5 minutes.
Enjoy your meal
Tips
They keep in the fridge for 2/3 days or you can also freeze them for a few months.
To maintain the creaminess of the lasagna, an excellent tip is to use a more abundant and well-reduced tomato sauce. This way, the lasagna will still be moist and well-bonded.
The ragù also plays a key role: it must be cooked for a long time, so that it is thick and flavorful, perfectly suited for layering the pasta sheets.
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