Classic Italian lasagna

Classic Italian lasagna

Based on 447 ratings

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
54g
Fat
34g
Carb
50g

Step 1/7

Finely chop garlic. Peel and dice onion and carrots.
  • 1 clove garlic
  • 1 onion
  • 2 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 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 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 butter
  • 40 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 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 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.