Lasagna Alla Paola
Dive into the mouthwatering layers of Lasagna Alla Paola, a rich and hearty twist on the classic Italian favorite. This recipe combines a savory meat sauce made with ground beef, pork, red wine, and aromatic vegetables, simmered to perfection with crushed tomatoes and a medley of herbs. Paired with a creamy, nutmeg-scented béchamel sauce and melted Parmesan and mozzarella, every bite is a symphony of flavors and textures. Perfectly layered with tender lasagna sheets and baked until golden and bubbling, this dish is ideal for family dinners or special gatherings. Ready in just two hours, this comforting Italian lasagna serves six and guarantees second helpings!
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Recipe Information
Ingredients
- 500 grams Ground beef
- 300 grams Ground pork
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 units Garlic cloves, minced
- 800 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 medium Carrot, finely chopped
- 1 unit Celery stalk, finely chopped
- 125 milliliters Red wine
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 60 grams Butter
- 60 grams All-purpose flour
- 750 milliliters Whole milk
- 0.25 teaspoons Nutmeg
- 100 grams Grated Parmesan cheese
- 250 grams Mozzarella cheese, shredded
- 12 units Lasagna sheets
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion, carrot, celery, and garlic, then sauté for 5 minutes until softened.
Add the ground beef and ground pork to the skillet, breaking it apart with a spoon. Cook until browned, about 8–10 minutes.
Pour in the red wine and let it simmer until mostly evaporated, about 5 minutes.
Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Reduce the heat to low and let the sauce simmer for 40–50 minutes, stirring occasionally.
While the meat sauce is simmering, prepare the béchamel sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2–3 minutes until golden and nutty.
Gradually pour in the milk while whisking constantly to avoid lumps. Continue to cook, whisking, until the sauce thickens and coats the back of a spoon, about 5–7 minutes.
Add the nutmeg, grated Parmesan, and a pinch of salt to the béchamel sauce. Stir until smooth, then remove from heat.
Preheat your oven to 180°C (350°F).
Assemble the lasagna in a 9x13-inch baking dish. Spread a small amount of meat sauce on the bottom of the dish to prevent sticking.
Layer 3–4 lasagna sheets on top of the sauce, then add a layer of meat sauce, a layer of béchamel, and a sprinkle of shredded mozzarella. Repeat the layers until all ingredients are used, ending with a layer of béchamel and mozzarella on top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20–25 minutes, or until the top is golden and bubbling.
Allow the lasagna to rest for 10 minutes before slicing and serving. Enjoy your Lasagna Alla Paola!
Nutrition Facts
Calories |
5156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 340.3 g | 436% | |
| Saturated Fat | 156.3 g | 782% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 1110 mg | 370% | |
| Sodium | 7862 mg | 342% | |
| Total Carbohydrate | 205.2 g | 75% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 89.3 g | ||
| Protein | 298.7 g | 597% | |
| Vitamin D | 8.7 mcg | 44% | |
| Calcium | 4315 mg | 332% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 6336 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
