The Recipe That Reinvents A Family Classic

Traditional Italian lasagna has reigned for decades on our family tables. However, a little-known variant from Spain radically disrupts the codes of this monument of comfort food. This Spanish-style lasagna does not just adapt the original recipe: it transforms it deeply thanks to three signature components that change everything.

First, a tomato sauce enriched with red wine that develops powerful and complex aromas, far from the usual simplicity. Next, a smooth béchamel incorporating chopped leek and parmesan, bringing an unprecedented creamy sweetness. Finally, generously golden layers where the mozzarella melts and stretches to perfection.

This alliance between fragrant meat, melting vegetables, and Mediterranean cheeses creates a remarkable balance between sweetness, richness, and character. The result? A complete dish that naturally brings the whole family together around a savory, gourmet, and incredibly satisfying meal. A culinary revolution that begins with the first bite and definitively transforms your relationship with lasagna.

The 5 Assets That Make All The Difference

Beyond its signature components, this Spanish lasagna accumulates technical advantages that guarantee its success with every preparation.

The meat sauce constitutes the first pillar of this success. Adding 100ml of dry red wine to 600g of ground beef radically transforms the texture and aromas: the alcohol evaporates while concentrating the flavors, while the garlic and crushed tomatoes create a depth of taste impossible to obtain with a classic sauce. The result develops rich, almost caramelized notes that permeate every layer of the dish.

The leek béchamel represents a major innovation. Unlike the often heavy traditional version, this sauce integrates finely chopped leek which brings a natural vegetable sweetness. The 80g of grated parmesan enrich the creaminess while the nutmeg subtly enhances the whole. Finer, lighter, it perfectly balances the meat without being heavy.

The mozzarella gratin offers that stretchy and melting side so sought after, creating an irresistible golden crust. This lasagna is ideal for evening meals as well as advance preparations: it reheats perfectly and even gains flavor after a night in the refrigerator.

With its balanced combination of meat, vegetables, and dairy products, this complete dish naturally appeals to all generations without requiring a complex side dish.

The Precise Composition For 6 People

This gustatory architecture rests on meticulously balanced proportions, distributed between two complementary sauces and a strategic assembly.

For the meat sauce, the 600g of ground beef form the meaty base of the dish. The onion and three cloves of garlic develop a first aromatic layer, immediately amplified by the 100ml of dry red wine which deglazes the cooking juices. The 300g of crushed tomatoes provide the necessary acidity, tempered by a teaspoon of sugar that balances the whole. The salt, pepper, and this touch of sweetness create a perfect accord between richness and freshness.

The creamy leek sauce requires 40g of butter to gently melt the chopped leek. The two tablespoons of flour create the roux that structures the béchamel, before gradually incorporating the 480ml of milk. The 80g of grated parmesan transform this base into a smooth cream with full-bodied notes, enhanced by salt, pepper, and nutmeg which signs the Mediterranean identity of the dish.

The assembly requires 300g of lasagna pasta and 150g of grated mozzarella which will crown the successive layers. The latter melts uniformly in the oven, creating that golden gratin that transforms each portion into a gourmet experience. Each ingredient plays a precise role in the final harmony.

An Accessible Preparation Promising An Exceptional Result

This harmony of ingredients comes to life through a surprisingly direct process, designed to guide even occasional cooks toward a dish worthy of a Mediterranean restaurant.

The method breaks down into three distinct phases that follow one another naturally. First, making the meat sauce: mince the onion and garlic, brown the ground beef until completely colored, deglaze with red wine, then stir in the crushed tomatoes with the seasonings. Simmer for fifteen minutes to concentrate the aromas.

Meanwhile, prepare the leek béchamel. Melt the butter, add the chopped leek until tender, sprinkle the flour while stirring constantly, then gradually pour in the milk. Once the sauce has thickened, integrate the grated parmesan and adjust the seasoning with salt, pepper, and nutmeg.

The final assembly becomes almost intuitive: alternate layers of pasta, meat sauce, and leek béchamel in a buttered dish. Finish with a generous layer of grated mozzarella which will brown in the oven preheated to 180°C for thirty-five to forty minutes.

The decisive advantage lies in its ability to be prepared several hours in advance. Assemble the dish in the morning, store in the refrigerator, then bake directly before the meal. A considerable time saver that transforms this sophisticated dish into a practical solution for busy weeks.