Lasagna is one of those dishes that brings comfort, joy, and a sense of home with every bite. This version is inspired by the traditional Italian classic but layered with a Balkan twist: homemade semolina pasta, a slow-cooked ragu Bolognese, creamy ricotta with spinach, and a tangy sour cream topping.
The sour cream topping is a nod to Balkan cuisine, adding a rich, slightly tangy finish that perfectly balances the hearty meat sauce and layers of cheese. If you’re looking for a lasagna recipe that feels both familiar and excitingly new, this is it.
Ingredients
Ragu Bolognese
- 2 tbsp olive oil
- 50 g pancetta (slanina), diced
- 1 medium onion, diced
- 1 large carrot, diced
- 1 celery stick, diced
- Salt and pepper, to taste
- 250 g ground beef
- 250 g ground pork
- 50 ml red wine
- 50 g tomato paste
- 750 ml tomato passata (reserve 150 ml for later)
- Cheese crust from Parmesan Reggiano (optional, for depth of flavor)
- 50 ml whole milk
Fresh Egg Pasta
- 200 g semolina flour
- 2 large eggs
- Pinch of salt
Ricotta Filling
- 300 g ricotta cheese
- 100 g fresh baby spinach, chopped
- 1 egg
- 30 g Parmesan cheese, grated
Topping
- 300 g sour cream
- 1 egg
- Splash of milk
- Pinch of salt
Cheeses
- Mozzarella
- Parmesan Reggiano
- Provolone (use lightly – strong flavor)
Instructions
Step 1: Make the Ragu
- Heat olive oil in a heavy pot. Add pancetta and sauté until slightly crisp.
- Add onion, carrot, and celery. Cook until softened.
- Stir in ground meats with salt and pepper, cooking until no longer red (don’t brown).
- Add wine and reduce for about 10 minutes.
- Stir in tomato paste and combine well.
- Add tomato passata (reserve 150 ml), Parmesan crust, and simmer on low 3–4 hours, stirring occasionally.
- Finish with milk, taste, and adjust seasoning.
Step 2: Make Fresh Pasta
- Mix semolina flour, eggs, and salt. Knead 4–5 minutes in mixer, then by hand until smooth.
- Rest 30 minutes wrapped in plastic.
- Roll dough with pasta machine to thin setting (#6 ideal).
- Cut into lasagna sheets. Blanch 40 seconds in salted boiling water, shock in ice water, and set aside.
Step 3: Ricotta Filling
Mix ricotta, spinach, Parmesan, and egg until creamy.
Step 4: Layer the Lasagna
- Spread a thin layer of ragu in a 9×13” pan.
- Add pasta sheets → ragu → mozzarella/Parmesan/provolone.
- Next layer: pasta → ricotta mixture.
- Next layer: pasta → ragu and cheeses.
- Final layer: pasta → reserved passata on top.
- Cover and bake at 380°F (190°C) for 40 minutes.
Step 5: Finish with Sour Cream Topping
Mix sour cream, egg, milk, and salt. Spread on top and bake uncovered 10–15 minutes until golden.
- Rest 15 minutes before cutting and serving.
Serving Suggestions
- Garnish with fresh basil or parsley.
- Serve with a simple green salad and crusty bread.
- Pair with red wine (Merlot, Cabernet, or a Balkan Prokupac).
Storage Tips
- Refrigerate leftovers in an airtight container for up to 3–4 days.
- Reheat covered in the oven at 350°F (175°C) until warm.
- Freeze unbaked lasagna (without sour cream topping) for up to 2 months.
Variations & Substitutions
- Swap spinach for sautéed Swiss chard or kale.
- Replace ricotta with cottage cheese for a lighter filling.
- Use sausage instead of pancetta for more spice.
- For vegetarian: use grilled eggplant and zucchini instead of meat.
FAQs
Q: Do I have to make fresh pasta?
A: No! Store-bought pasta works, but fresh pasta gives better texture and absorbs flavors beautifully.
Q: Why add milk to Bolognese?
A: It balances acidity and adds creaminess for a richer sauce.
Q: Can I prepare this ahead of time?
A: Yes, assemble up to 24 hours ahead, cover, and refrigerate. Bake before serving.
This Homemade Lasagna with a Balkan Twist is rich, creamy, and comforting with a unique tang from the sour cream topping. Perfect for Sunday dinners, holidays, or whenever you want to bring family and friends together. It’s a dish that blends tradition with a little Balkan soul.
Domaća Lazanja sa Balkanskim Šmekom
Lazanja je jedno od onih jela koje sa svakim zalogajem donosi utehu, radost i osećaj doma. Ova verzija je inspirisana klasičnim italijanskim receptom, ali sa balkanskim šmekom: domaća testenina od griza, sporo kuvani ragu bolonjeze, kremasti rikota nadev sa spanaćem i neodoljivi preliv od kisele pavlake.
Upravo taj završni sloj od pavlake daje jelu bogat, blago kiselkast ukus koji savršeno uravnotežuje mesni sos i slojeve sira. Ako želite lazanje koje su i poznate i drugačije – ovo je pravi recept za vas.
Sastojci
Ragu Bolonjeze
- 2 kašike maslinovog ulja
- 50 g pancete (slanina), na kockice
- 1 srednji crni luk, sitno seckan
- 1 velika šargarepa, sitno seckana
- 1 stabljika celera, sitno seckana
- So i biber po ukusu
- 250 g mlevene junetine
- 250 g mlevene svinjetine
- 50 ml crnog vina
- 50 g paradajz pirea
- 750 ml paradajz sosa (odvojiti 150 ml za kasnije)
- Kora parmezana (opciono, za dublji ukus)
- 50 ml punomasnog mleka
Domaća Testenina
- 200 g griza (semoline)
- 2 jaja
- Prstohvat soli
Rikota Fil
- 400 g rikota sira
- 100 g svežeg spanaća, sitno seckanog
- 1 jaje
- 30 g parmezana, rendanog
Preliv
- 300 g kisele pavlake
- 1 jaje
- Malo mleka
- Prstohvat soli
Sir
- Mocarela
- Parmezan reggiano
- Provolone (koristiti umereno, jer je jakog ukusa)
Uputstvo
Korak 1: Ragu
- U većem loncu zagrejati maslinovo ulje, dodati pancetu-slaninu i propržiti dok ne postane hrskava.
- Dodati luk, šargarepu i celer, pa dinstati dok ne omekšaju.
- Ubaciti mleveno meso sa malo soli i bibera, kuvati dok ne promeni boju (ne pržiti previše).
- Dodati crno vino i kuvati dok skoro potpuno ne ispari (oko 10 minuta).
- Umešati paradajz pire, zatim dodati paradajz sos (osim 150 ml koji ste ostavili sa strane) i koru parmezana.
- Kuvati na laganoj vatri 3–4 sata, povremeno mešajući.
- Pred kraj dodati mleko, probati i po potrebi dosoliti.
Korak 2: Domaća Testenina
- Pomešati griz, jaja i so. Umesiti testo mikserom ili rukom dok ne postane glatko.
- Ostaviti da odmara 30 minuta umotano u foliju.
- Razvući testo mašinom za testeninu do željene debljine (najbolje do podeoka 6).
- Iseći na listove za lazanju.
- Blanširati 40 sekundi u slanoj vodi, zatim odmah staviti u hladnu vodu sa ledom i poređati na krpu ili papir.
Korak 3: Rikota Fil
Pomešati rikotu, spanać, parmezan i jaje.
Korak 4: Slojevi Lazanje
- Na dno tepsije (23×33 cm) staviti tanak sloj sosa.
- Redom slagati: testenina → ragu → mocarela, parmezan i provolone.
- Sledeći sloj: testenina → rikota fil.
- Sledeći sloj: testenina → ragu i sir.
- Završni sloj: testenina → preostali paradajz sos.
- Pokriti i peći u rerni na 190°C oko 40 minuta.
Korak 5: Preliv
- Pomešati kiselu pavlaku, jaje, malo mleka i so.
- Premazati lazanje i peći otkriveno još 10–15 minuta, dok ne porumeni.
➡️ Ostaviti 15 minuta da se prohladi pre sečenja.
Predlozi za Serviranje
- Ukrasiti svežim peršunom ili bosiljkom.
- Poslužiti uz zelenu salatu i hrskav hleb.
- Upariti sa crnim vinom (Merlot, Cabernet ili domaći Prokupac).
Saveti za Čuvanje
- U frižideru: do 3–4 dana u zatvorenoj posudi.
- Za podgrevanje: u rerni na 175°C pokriveno, dok se ne ugreje.
- U zamrzivaču: nepečene lazanje (bez preliva od pavlake) mogu stajati do 2 meseca.
Varijacije i Zamene
- Spanać možete zameniti blitvom ili keljom.
- Rikotu zameniti sirom ili sitnim sirom za blažu varijantu.
- Pancetu zameniti kobasicom za pikantniji ukus.
- Vegetarijanska verzija: umesto mesa, dodati grilovani patlidžan ili tikvice.
Česta Pitanja
Da li moram da pravim svežu testeninu?
Ne, možete koristiti kupovnu. Ali domaća daje lepšu teksturu i bolje upija ukuse.
Zašto se dodaje mleko u ragu?
Mleko smanjuje kiselost paradajza i daje kremastu strukturu.
Mogu li da pripremim unapred?
Da, možete složiti lazanju dan ranije, držati u frižideru i peći neposredno pre posluživanja.
Ova Domaća lazanja sa balkanskim šmekom je bogata, kremasta i utješna – uz prepoznatljiv završni sloj od kisele pavlake. Idealna za nedeljni ručak, praznike ili kad god želite da okupite porodicu i prijatelje uz dobro jelo.
Divna's Baked Goods 