Easy Italian lasagna

Step 1/7

• 1 clove garlic
• 1 onion
• 2 carrots

• cutting board
• knife
• peeler

Finely chop garlic. Peel and dice onion and carrots.

Step 2/7

• 500 g ground beef
• olive oil
• salt
• pepper

• pot
• cooking spoon

Heat some olive oil in a large pot and sauté onions, carrots, and garlic. Add ground beef to brown, breaking it up with a cooking spoon. Season with salt and pepper.

Step 3/7

• 2 tsp dried oregano

Now, add crushed tomatoes and season again with salt and pepper. Simmer covered over medium heat for approx. 15 - 20 min. Stir in dried oregano.

Step 4/7

• 50 g unsalted butter
• 40 g flour

• oven
• saucepan (small)
• whisk

Meanwhile, preheat oven to 200°C/390°F. For the béchamel sauce, melt butter in a small sauce pan. Add flour and sauté, stirring constantly to form a roux.

Step 5/7

• 500 ml milk
• ¼ tsp ground nutmeg

Add cold milk in portions and reduce over medium heat, stirring occasionally, for approx. 5 – 8 min. Season with nutmeg and salt and pepper.

Step 6/7

• 150 g lasagna noodles

• baking dish
• ladle

Cover bottom of baking dish with a layer of meat sauce. Top with lasagna sheets and béchamel sauce. Repeat procedure until ingredients are used up. Finish off with béchamel sauce.