ITALIAN LASAGNA RECIPE

Before starting the dish, it's better to preheat your oven at 375 degrees for future use.

Let's start with our sauce first. Grab your pan and melt 5 tablespoons of butter in it on medium flame. Once done, add in the flour and whisk the mixture until it becomes smooth.

It will take two minutes for your butter and flour to mix so after that, slowly add milk and keep whisking to prevent any lumps. Keep simmering until your sauce turns thick, smooth, and creamy.

You need to give at least 10 minutes to your sauce, which will be thick enough to stick to the back of a wooden spoon. Once it happens, remove the sauce from heat and add nutmeg and tomato sauce to it. Mix well until the texture becomes equal, and check for seasoning. Let it cool for a while as you need it to cool down before using it completely.

Take another cooking pan and heat some olive oil. Once you see oil smoking, add in the ground beef along with some salt and pepper. Cook meat until it turns brown and leaves the excess fat. Remove the meat from the heat along with its leftover juice and set it aside for future use.

Time to grab another bowl and mix ricotta and eggs. Add in salt and pepper and set it aside for further use.

Let's assemble our dish! Make sure to have a 13x9 inch baking dish for this recipe and spread the sauce you made beforehand as a first layer in the container. Leave half of the sauce for final layering.

Next, arrange the pasta sheets on top of the sauce. It will take almost three sheets of pasta to cover the whole dish.

Net, evenly spread the ricotta mixture on top of pasta sheets, and then layer up all the spinach. Now again, arrange the pasta sheets to cover the applied layers and top it off with the cooked beef.

Finally, sprinkle the shredded cheese on top of the beef, layer up the remaining sauce, and more mozzarella and Parmesan cheese as a top layer. If you have the butter cubes remaining for the final dressing, cut them into small cubes and sprinkle them on top of the arranged lasagna dish.

To bake your lasagna, line a large baking sheet with aluminum foil and place your dish on top of it. Cover the dish from the top and place it in the middle of the oven to bake. It will take 30 minutes for the lasagna to bubble and cook thoroughly. Once the bubbling starts, remove the dish's cover and let the lasagna cook for 15 more minutes.

While the dish gets ready, grab a casserole pot or Dutch oven and heat some oil in it. Add in garlic and onion and cook until soft. Add in the chopped carrots and celery and season them with salt and pepper. Sauté for 5-7 minutes and add tomatoes and bay leaves and mix them until the mixture becomes thick. Keep it uncovered and keep simmering to keep check of the sauce.

Once the sauce gets thick, remove the bay leaves and check the seasoning. If it tastes bitter, add in unsalted butter until the flavor gets balanced.

Once the sauce gets done, process it in a food processor slowly as much as you need and let the remaining sauce set in the fridge in plastic bags. You can freeze up this sauce for a long time for future use.

Make sure to start on this recipe beforehand as it will take time and lots of ingredients to make a good Italian dish.