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Classic Ukrainian lasagna recipe
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Classic lasagna is the true queen of Italian cuisine, a dish that always impresses with its rich flavor and appetizing appearance. Layers of tender pasta, juicy meat sauce, fragrant tomato base, and delicate creamy béchamel create a perfect balance. This is one of those cases where simple ingredients combine to deliver a restaurant-quality result.
Variations for Every Taste
If you want to add a twist to the classic, try replacing beef with chicken or turkey, or make a vegetarian version with zucchini, eggplant, and spinach. For a more delicate flavor, use a mix of beef and pork mince — this makes the dish even juicier.
Secrets of Sauces and Texture
The secret to a silky béchamel is the right thickness and careful stirring to avoid lumps. The meat “Bolognese” sauce is best simmered slowly so that all the flavors blend harmoniously. To keep the pasta from becoming tough, simply cover it with enough sauce, which will keep the layers soft while baking.
Small Culinary Touches
Choose high-quality tomatoes or tomatoes in their own juice, as they are responsible for a bright, full-bodied taste. Add a pinch of nutmeg to the béchamel and a basil leaf to the tomato sauce — these small details give the lasagna an unforgettable aroma. Serve it hot with a glass of dry wine or a light salad, and you’ll understand why this dish has conquered the world.
Ingredients for the recipe
Ingredients
Metro Chef Lasagne 1kg
250g
Ukrainian Chilled Pork Beef Minced Meat
500g
Onions
1 pcs
Carrots
1 pcs
Garlic
2 cloves
Metro Chef Fine Crushed Tomatoes 2.5kg
400g
Aro Pomas oil olive 1000 g
3 tbsp
Metro Chef Sea Salt 1kg
to taste
Metro Chef Ground Black Pepper 1100g
to taste
Aro UHT Milk 3.2% 1000г
500 ml
Caputo Cuoco Wheat Flour 1kg
2 tbsp
Metro Chef Sweet Cream Butter 73% 200g
50g
Metro Chef Gouda 48% 300g
150g
Metro Chef dried oregano 110g
1 tsp
Metro Chef Ground Nutmeg 170g
½ tsp
Preparation steps
01
Prepare the Bolognese sauce. Heat the olive oil and sauté the finely chopped onion, carrot, and garlic until soft. Add the ground meat and cook until it changes color. Pour in the tomato purée, season with salt, pepper, and oregano. Simmer over low heat for 20–25 minutes.
02
Prepare the Béchamel sauce. In a saucepan, melt the butter, add the flour, and stir until smooth. Gradually pour in the milk, whisking constantly to avoid lumps. Season with salt, pepper, and nutmeg. Cook until thickened.
03
Assemble the lasagna. Spread a layer of Bolognese sauce in a baking dish, top with lasagna sheets, then add Béchamel sauce and a little grated cheese. Repeat the layers until all ingredients are used. The top layer should be Béchamel and cheese.
04
Bake. Preheat the oven to 180 °C (350 °F) and bake the lasagna for 30–35 minutes, until the top is golden. Let it rest for 10 minutes before serving so the layers can set.
Where to order ingredients
Select the required ingredients in one of the stores
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