Classic Italian lasagna

Based on 517 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Medium 👍
40
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
150 g lasagna sheets
500 g ground beef
800 g tomatoes (crushed, canned)
carrots
onion
1 clove garlic
2 tsp oregano (dried)
500 ml milk
50 g butter
40 g flour
60 g Parmesan cheese (grated)
¼ tsp nutmeg
olive oil for frying
salt
pepper
Metric
Imperial

Utensils

  • vegetable peeler
  • cutting board
  • knife
  • large frying pan
  • cooking spoon
  • oven
  • small saucepan
  • baking dish
  • ladle
  • cheese grater

Nutrition per serving

Cal
756
Protein
54 g
Fat
34 g
Carb
50 g
  • Step 1/7

    Finely chop garlic. Peel and dice onion and carrots.
    • 1 clove garlic
    • onion
    • carrots
    • vegetable peeler
    • cutting board
    • knife

    Finely chop garlic. Peel and dice onion and carrots.

  • Step 2/7

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

    Heat some olive oil in a large frying pan 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

    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.
    • 800 g tomatoes
    • 2 tsp oregano
    • salt
    • pepper
    • cooking spoon

    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

    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.
    • 50 g butter
    • 40 g flour
    • oven
    • small saucepan
    • cooking spoon

    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

    Add cold milk in portions and reduce over medium heat, stirring occasionally, for approx. 5 – 8 min. Season with nutmeg and salt and pepper.
    • 500 ml milk
    • ¼ tsp nutmeg
    • salt
    • pepper
    • cooking spoon

    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

    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.
    • 150 g lasagna sheets
    • 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.

  • Step 7/7

    Top with freshly grated Parmesan and bake in preheated oven at 200°C/390°F for approx. 30 – 40 min. on the middle rack until golden. Serve hot in baking dish.
    • 60 g Parmesan cheese
    • cheese grater
    • oven

    Top with freshly grated Parmesan and bake in preheated oven at 200°C/390°F for approx. 30 – 40 min. on the middle rack until golden. Serve hot in baking dish.