How to Make Giada’s Classic Italian Lasagna | Food Network (VIDEO)
Giada shares her secrets for making traditional Italian lasagna 🍝
Get the recipe: https://www.foodnetwork.com/recipes/giada-de-laurentiis/classic-italian-lasagna-recipe-1941225
Classic Italian Lasagna
Recipe courtesy of Giada De Laurentiis
Total: 1 hr 15 min
Prep: 30 min
Cook: 45 min
Yield: 6 servings
Level: Intermediate
Ingredients
Bechamel Sauce:
5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper
1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional
Directions
Bechamel Sauce:
Preheat oven to 375 degrees F.
Bechamel sauce:
In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
Simple Tomato Sauce:
In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
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It's funny how in her early days, she pronounced ingredients like a normal, American person would, but as her show developed, she started using an accent. You can tell with the way she pronounces, "ricotta" and "parmigiano reggiano"
Are all stars now out of work? … they all seem to be master teachers all of the sudden. Sorry Natalie, but what you did here, was in no way enlightening, but rather a waste of coffee and clean sheets.. Messing up a room is not interesting.
Why does it looked like it was video taped in 2002
What happened to the meat and spinach???
Al;so, all the different ingredients are there, but I've never seen them combined in this way. I mean, it's usually the spinach in the Bech and the meat in the tomato. At least that's how the Italian nonna that taught my mom did it. And my friend's nonnas and so on. That gloopy pink stuff is kind of disgusting. Is this a regional style???
Thank u for having entire recipe written! No guess work needed.
The spinach was still on the counter when she put the dish in the oven! Weird!
Where is the missing information to do correctly the lasagna? I want to try it…
So many mean and unnecessary comments from negative people 🤦♀️
why does she pronounce ingredients like she does? strange
wow shes very trim for a chef. I watch these videos and they are relaxing – – then, I make and eat these recipes and blood pressure skyrockets.
I learned adding the white sauce to lasagna from her recipe. It’s amazing, especially if you’re making your own tomato sauce for it.
I'm making this
So disappointed.
The worth lasagna ever.
Ricotta? As an Italian I can say it isn't a lasagna. We use besciamella cheese. Ragoo isn't that. This is not classic!!
You notice how she poured the milk? That's what happens when you get a pitcher with an improper spout design.
What happened to the meat?! Is this a joke?! 😡 I watched TWICE thinking I missed something ! I have no time to waste 🙁
She seems so subdued here.
Does she irritate anyone else? Or is it just me? 😐😁😐😁😐😁
What happened to the meat?
Looks good to me….