Italian Recipes

Petite Lasagnas

Petite Lasagnas

Lasagna is another symbol of Italian cuisine, no less significant than pasta and pizza.
This dish is a multi-layer casserole made of thin plates of dough, between which layers are stuffed with bechamel sauce.
On top of the lasagna is covered with a ruddy cheese crust.
Interestingly, a similar dish was prepared by the ancient Greeks, calling it “lasanon” – “hot plates”.
In Italian cookbooks, the first recipes of lasagna appeared in the XIII century, but in our time, lasagna has become an international dish that can be prepared at home.

And now we will look at a little lasagna!


For the filling:

  • olive oil – 2 tbsp. l.,
  • carrots – 200 g (7 ounces),
  • onions – 150 g (5 ounces),
  • ground beef – 500 g (17.5 ounces),
  • salt – to taste,
  • black pepper – to taste,
  • chopped tomato flesh – 800 ml,
  • garlic – 2 cloves,
  • oregano – to taste,
  • greens – 50 g (2 ounces)

For the bechamel sauce:

  • butter – 50 g (2 ounces),
  • flour – 40 g (1.5 ounces),
  • milk – 400 ml,
  • nutmeg – 1 tsp,
  • salt – to taste,
  • black pepper – to taste

For the assembly of lasagna:

  • sheets of lasagna – 9 pcs.,
  • Hard cheese – 50 g (2 ounces)


  1. Peel and chop the onions and carrots into small cubes.
  2. Heat a little olive oil in a large pan and fry the onions and carrots. Add ground beef. Season with salt and pepper.
  3. Now add chopped tomatoes, finely chopped garlic, oregano, and herbs. Mix everything. Simmer under the lid over low heat for 15–20 minutes.
  4. For the bechamel sauce, melt the butter in a small saucepan. Add flour and fry, stirring constantly.
  5. Add cold milk to the pan in portions and reduce heat. Cook the sauce until thickened, stirring occasionally, for 5–8 minutes. Season the sauce with nutmeg, salt, and pepper.
  6. Cover the bottom of the baking dish with a layer of bechamel sauce. Next, layout the sheets of lasagna, stuffing with vegetables on top, then bechamel again. Sprinkle with grated hard cheese. Then again follow the sheets of lasagna. Repeat the procedure until the ingredients are used up. Top the layers with bechamel sauce.
  7. Put the grated cheese on top and bake in a preheated oven at 200 ° C (390 ° F) for 30–40 min until golden brown.


✔ In classic lasagna, celery and red dry wine are added to the minced meat.
✔ Adjust the density of bechamel by adding milk or flour.
✔ The first layer of lasagna must be necessarily from the sauce – so that the next layer of dough sheets is saturated.

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