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Classic Italian Lasagna
A traditional Italian lasagna featuring a rich beef‑pork ragù, creamy béchamel, aged Parmesan and pre‑made pasta sheets. The recipe follows Chef Simone Caponnetto’s method from Aden Films, including an aromatic herb‑salt, a four‑hour slow simmer, and a perfect golden crust.
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Cost Breakdown
Critical Success Points
- • Make aromatic herb salt
- • Toast the meat without stirring to develop crust
- • Cook tomato paste before adding liquid
- • Simmer ragù for at least 4 hours
- • Achieve proper béchamel thickness and prevent skin
- • Blanch pasta sheets briefly and shock in ice water
- • Cover bottom of dish with béchamel to avoid sticking
- • Rest lasagna after baking
Safety Warnings
- • Handle hot oil and pan with care to avoid burns
- • Béchamel can splatter; whisk slowly when adding milk
- • Use oven mitts when removing hot baking dish
- • Sharp knives – keep fingers tucked while chopping
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