Classic Lasagna
Classic Italian lasagna with rich meat sauce, creamy béchamel, and layers of cheese baked to golden perfection.
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Ingredients
- 12 pieceslasagna sheets
- 500 gramsminced beef
- 1 mediumonion
finely chopped
- 3 piecesgarlic cloves
minced
- 400 gramstomato puree
- 2 tablespoonstomato paste
- 2 tablespoonsolive oil
- 1 mediumcarrot
grated
- 1 piececelery stick
finely chopped
- 500 mlmilk
- 50 gramsbutter
- 50 gramsall-purpose flour
- 0 ¼ teaspoonsnutmeg
- 100 gramsParmesan cheese
grated
- 200 gramsmozzarella cheese
sliced or shredded
- 1 teaspoonsalt
- 0 ½ teaspoonsblack pepper
- 1 teaspoondried oregano
- 1 teaspoonsugar
optional, balances acidity
Instructions
Preheat oven to 180°C (350°F).
Heat olive oil in a large pan over medium heat. Add onions, garlic, carrot, and celery and cook until softened.
Add minced beef and cook until browned.
Add tomato puree, tomato paste, oregano, salt, black pepper and sugar if using. Simmer for 30 minutes to reduce and thicken the sauce.
To make béchamel sauce: melt butter over medium heat in a saucepan, add flour and whisk continuously for 2 minutes. Gradually add milk, whisking until smooth and thickened. Add nutmeg and season with salt.
In a baking dish, spread a thin layer of meat sauce. Layer 3-4 lasagna sheets over the sauce, followed by more meat sauce and béchamel. Sprinkle mozzarella and Parmesan cheese.
Repeat layering finishing with cheese on top.
Cover dish with foil and bake for 40 minutes. Remove foil and bake for an additional 10 minutes until the cheese is golden and bubbling.
Let lasagna rest for 10 minutes before serving.
Nutrition Facts
Per serving
