Category

• SMF02BLUK Half Colour Stand Mixer in Black
• SR973PGHSG 70cm Gas Hob with 3 Burners
• SI2641DUK 60cm Plug and Play Induction Hob
• SF6381X 60cm Classic Oven
• SOP6902S2PN Galileo 60cm Victoria SteamOne Pyrolytic Combi Oven

 

Introduction

Few dishes evoke the warmth and homeliness of the Italian table like a perfectly baked lasagna. This simple recipe honours the fundamentals of the iconic dish, balancing the robustness of a slow-simmered ragù with the silken elegance of a creamy béchamel.

Don’t let the ingredients list intimidate you. Baking a lasagna is made easy with SMEG’s cutting-edge culinary technology. From built-in ovens with precise temperature controls to easy to use gas and induction hobs and quiet yet powerful stand mixers, you’ll feel inspired to transform everyday ingredients into the centerpiece of your dinner table. Your secret? The even heat distribution of SMEG’s Galileo series ovens. By integrating steam during the baking process, the pasta sheets remain tender while the top achieves that lustrous, golden-brown crust that defines a classic baked lasagna recipe.

Tell your guests to sit down and bring their appetites: You’ll be serving up their new Italian favourite.

 

Ingredients

Ragù (Meat Sauce)

• 2 tbsp olive oil
• 500g minced beef (or a mix of beef and pork for depth)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 small carrot, finely diced
• 1 stalk celery, finely diced
• 2 tbsp tomato paste
• 800g canned crushed tomatoes
• 1 tsp dried oregano and 1 tsp dried basil (or an Italian herb mix)
• 250ml beef stock
• Salt and pepper to taste

Béchamel Sauce

• 50g butter
• 50g plain flour
• 600ml full cream milk
• A pinch of nutmeg, finely grated

Assembly

• 250g lasagna sheets (dried or fresh)
• 300g Mozzarella cheese, shredded
• 100g Parmesan cheese, finely grated

 

How to Make Lasagna

1. Preheat the Oven: Set your wall oven or combination oven to 180°C and preheat. If using a SMEG Galileo SteamOne model, select a medium steam level to prevent the pasta from drying out during the bake.
2. Sauté the Soffritto: Begin by heating olive oil on your built-in gas hob or induction stove. Use the high-precision burners on low-to-medium heat to soften the onion, carrot, and celery until they become sweet and translucent. For a more tender texture, use a lower temperature and saute long and slow.
3. Brown the Meat: Add the minced garlic and minced beef (or beef and pork mixture) to the pan. For those who prefer a finer texture, you can use the specialised grinder attachment on an electric stand mixer to grind your meat more. Brown the meat thoroughly on the hob, breaking up any clumps. Keep the heat at medium: high heat denatures the meat faster leading to a chewy texture.
4. Simmer the Ragù: Stir in the tomato paste, crushed tomatoes, beef stock, and dried herbs (or an Italian herb mix). Lower the heat and allow the sauce to simmer for at least 45 minutes. The result should be a rich, concentrated meat sauce that forms the savoury core of your simple lasagna recipe. At this point, add salt and pepper to taste.
5. Prepare the Béchamel: In a separate saucepan, melt the butter, stir in the plain flour to create a roux, and gradually whisk in the milk. Continue stirring until the sauce is thick and glossy, then season with nutmeg.
6. Layer to Perfection: In a large baking dish or casserole cooking pot, spread a thin layer of ragù. Place a layer of pasta sheets on top, followed by more ragù, a generous drizzle of béchamel, and a sprinkle of mozzarella. Repeat the process until the dish is full, finishing with a thick layer of béchamel and a generous layer of mozzarella and parmesan.
7. Bake Your Lasagna: Place the dish in the oven for 30 to 40 minutes. Monitor the cheese layer on top until it reaches a bubbly, bronzed perfection.
8. Rest and Serve: Once removed from the heat, allow the baked lasagna to sit for 15 minutes before serving. This ensures the layers set beautifully, allowing for a clean, architectural slice that’ll impress family members and dinner guests alike.

 

Serving Suggestions

An Italian recipe as iconic as lasagna deserves to be the star of the show. These pairing tips will help you showcase your delectable creation and delight your guests’ taste buds:

• Slice and serve on warmed ceramic plates to maintain the heat of the béchamel.
• Serve a crisp, green garden salad tossed in a light lemon vinaigrette on the side. The acidity provides a refreshing contrast to the richness of the cheese.
• Place the baking dish at the center of the table alongside a basket of garlic sourdough, warmed up in your microwave oven or toaster.
• Garnish with fresh basil leaves just before serving to add a vibrant aroma and enhance the traditional Italian countryside ambiance.

 

Frequently Asked Questions About Baked Lasagna Recipes

How many layers should lasagna have?

A standard simple lasagna recipe should typically feature between 4 to 5 layers of pasta. This height provides the ideal balance between the structural integrity of the pasta and the indulgence of the filling. However, you can add (or subtract) layers accordingly depending on the size of your pan, the serving size of the dish, or your dining preference.

Can I freeze lasagna?

Yes, lasagna recipes are excellent for freezing and meal prepping. You can freeze it in your refrigerator either before or after baking. Ensure it is tightly wrapped in foil and plastic wrap to maintain its freshness for up to three months.

Why should lasagna rest before serving?

Resting allows the internal temperature to stabilise and the sauces to thicken. If sliced immediately, the liquid ragù and béchamel will run, causing the layers to slide apart rather than holding their distinctive shape.

 

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