Easy Italian lasagna
Editorial Team at Kitchen Stories
cutting board, knife, peeler, pot, cooking spoon, oven, saucepan (small), whisk, baking dish, ladle, grater
How to grate cheese
How to make an all-rounder roux
Nutrition per serving
- ⅓ clove garlic
- ⅓ onion
- ⅔ carrots
- cutting board
Finely chop garlic. Peel and dice onion and carrots.
- 166⅔ g ground beef
- olive oil
- 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.
- ⅔ 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.
- 16⅔ g unsalted butter
- 13⅓ g flour
- saucepan (small)
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.
- 166⅔ ml milk
- ⅛ 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.
- 50 g lasagna noodles
- baking dish
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.
- 20 g Parmesan cheese
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.
Enjoy your meal!