One of the things it’s hard to find in the US is lasagna like we do in Chile, a Lasagna with White Sauce (bechamel) and Bolognese. We don’t use ricotta on our lasagna.
We booked a Sunday with my husband to make a Chilean lasagna. It was worth the effort.
Lasagna with white sauce and meat is a delicious and comforting Italian dish known for its layers of pasta, rich meat sauce, creamy béchamel sauce, and melted cheese.
Here’s a basic overview of how this classic lasagna is prepared:
- Lasagna noodles: You’ll need flat, wide pasta sheets, often boiled until partially cooked, before assembling the dish. Or you can use pre-baked, ready-to-use lasagna noodles.
- Meat sauce: The meat sauce is typically made in Chile with ground beef. It’s cooked with onions, garlic, tomatoes, tomato sauce, herbs, and spices. This sauce is rich and flavorful.
- Béchamel: Béchamel, known as white sauce, is made from butter, flour, and milk. Its creamy, silky sauce adds a luxurious touch to the lasagna.
- Cheese: In Chile, Queso Chanco, as an alternative in the US, I recommend using Munster or Havarti cheese.
- Seasonings: Common seasonings include salt, pepper, and herbs like basil and oregano (in the US, use Mexican oregano for the closest to Chilean flavor)
You may also like the recipe: Chilean Charquican.
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Lasagna with White Sauce and Bolognesa
For Chileans, the right lasagna is with white sauce. Try it!
- Total Time: 1 hour, 15 minutes
- Yield: 8
Ingredients
Units
meat sauce,
- 1 pound of 85% ground beef
- 1 can (8 oz.) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 medium yellow onion diced small
- 1 carrot, peeled, diced small
- salt, pepper, oregano or basil
white sauce,
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups whole milk
- salt, pepper, nutmeg
to build,
- 1 package of lasagna noodles
- 1 cup grated cheese
- 6 cheese slices to cover or more grated cheese
Instructions
- Put water in a large pot and cook the lasagna noodles according to package directions.
- Make the meat sauce in a large skillet over medium-high heat. Heat 1 tablespoon of vegetable oil. Add the finely chopped onion, carrots, and occasionally cook, stirring until golden for 5-8 minutes. Place ground beef in one layer, let brown 3-4 minutes without stirring, turn, and brown the other side. Add tomato sauce and diced tomatoes, mix and season with salt and pepper. Let reduce over low heat while you cook the white sauce.
- For the white sauce, in a medium-size saucepan, melt butter over medium heat, add the flour, and cook for 1 minute, stirring. Get out of the heat, add the milk in a continuous thread, continuously stirring. Return to the heat, let boil, and thicken—season with salt, pepper, and nutmeg.
- Preheat the oven to 375F or 190C.
- To assemble the lasagna: Grease the baking pan slightly. Place a layer of meat sauce, a layer of noodles overlapping so there are no gaps, a layer of white sauce, sprinkle with grated cheese, another layer of noodles, a layer of meat sauce, repeat. Finish with a layer of noodles, white sauce, and cover with laminated cheese.
- Bake at 375F or 190C for 25-35 minutes until golden and bubbling.
- Remove from oven and let stand 10-15 minutes before serving.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Savory
- Method: Baked
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 508
- Sugar: 9.4 g
- Sodium: 688.8 mg
- Fat: 22.3 g
- Saturated Fat: 11.3 g
- Carbohydrates: 47.1 g
- Fiber: 5.5 g
- Protein: 27.3 g
Keywords: White sauce lasagna, chilean cuisine
Another recipe that you copy from the Peruvians, but you missed 3 vital ingredients that make what I ate in Lima so unique. Their cooking involves gusto, timing, special ingredients that I have not seen in any other parts of the World, hence the imposibility to cook the same way.