April 14, 2013


By April 14, 2013

This must be one of the best lasagna I've ever eaten. Actually, the best. Although the process is so long and feels endless, it totally worth it! I recommend it. 

  • Prep Time : 15 minutes
  • Cook Time : 3h 50 min
  • Yield : 12
  • Allergens : ,
Nutrition facts (per portion) : 0: 450; 1: 23;



1. Pour the oil in a tall pan and add the chopped onion. After it gets soft, add the diced carrots, mushrooms, celeriac and courgette, saute to medium heat. Add half of the dry wine and let it evaporate.

2. Meanwhile, fry the meat in a different pan with 2 tbsp of oil. Add the remaining wine, then salt, bay leaves, rosemary and black pepper.

3. When the vegetables and meat are cooked enough, mix them together, add the tomatoes and chopped celery leaves. Pour the soup, add the lid and let it simmer on low heat for 3-4 hours, or until the liquid gets reduced to 3 quarters. Mix once in a while. In the end, add basil, oregano, thyme.

4. While the ragu is cooking, make the tomato sauce. Saute the chopped onion and add thinly sliced garlic. Add the tomato paste, add the basil, salt and sugar. Pour some water to cover everything and mix well. Leave it on low heat for 40 minutes. Mix once in a while and complete with water if necessary.

5. When the ragu is done, prepare the bechamel sauce. Melt the butter in a pan, add the flour and start mixing permanently so there would be no lumps. When the mixture will turn gold, add the milk on low heat and mix well until it starts boiling and thickens. This will take you a while, so don't worry, just keep stirring. When the sauce gets to a thick dripping consistency, similar to a double cream, add salt, pepper and nutmeg. Continue to stir even after you turn off the heat.

6. In the end, heat the oven to 160-170 degrees. Butter a tall large casserole. Add half of the tomato sauce. You can boil the lasagna sheets for 1 minute in a large pot with simmering salted water (with a splash of olive oil). Just cover them individually with aluminum foil, and boil only 10 at a time.

7. Place a layer of sheets, add some of the ragu, bechamel and parmesan. Top with another layer of sheets and continue this process 3-4 times (at least 4 layers of lasagna). My casserole was not that tall, so mine had only 3 layers. On top of the last layer, put tomato sauce, bechamel, mozzarella and parmesan.

8. Bake for 30 minutes or until the cheese has melted, then leave for another 30 minutes at the room temperature in order to slice is nicely.


Romanian translation

  1. Reply

    monica palcau

    January 14, 2014

    Hello, really great recipe, but may I complete it on the bechamel sauce, like the great Gordon Ramsay said on the Master Chef competition, in order for the bechamel sauce to be just perfect, it needs to cook under a small flame, for at least 40 min, by doing this, it won’t have a flour taste. You can really sense the difference. Thank you, have a great day!

    • Reply


      January 15, 2014

      Thank you for the advice, I will try it next time!