Easy Italian lasagna

Easy Italian lasagna

Based on 871 ratings
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"This recipe has been updated to improve your cooking experience (January 2024). This simple lasagna recipe needs no introduction! You know what to expect here: Intensely hearty Bolognese sauce, al dente pasta, creamy béchamel and a golden brown Parmesan crust. In other words, a classic lasagna recipe. Find out how to make this classic dish yourself in our recipe and video."
Difficulty
Medium 👍
Preparation
40 min
Baking
30 min
Resting
0 min

Ingredients

2Servings
MetricImperial
clove
garlic
onion
166⅔ g
ground beef
16⅔ g
unsalted butter
13⅓ g
flour
166⅔ ml
milk
tsp
ground nutmeg
50 g
lasagna noodles
salt

Utensils

cutting board, knife, frying pan (large), cooking spoon, oven, saucepan (small), whisk, baking dish, ladle, grater

Nutrition per serving

Cal756
Fat34 g
Protein54 g
Carb50 g
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  • Step 1/4

    For the lasagna recipe, peel and finely chop garlic. Peel and dice the onion and carrots. Heat a little olive oil in a large pan and fry the onions, carrots and garlic. Add the minced beef and brown evenly, using a wooden spoon to break it up as you go. Season to taste with salt and pepper. Then add the chopped tomatoes and season again with salt and pepper. Cover and simmer over a medium heat for approx. 15–20 min. Stir in the dried oregano.
    • clove garlic
    • onion
    • carrots
    • 166⅔ g ground beef
    • olive oil
    • 266⅔ g canned crushed tomatoes
    • tsp dried oregano
    • salt
    • pepper
    • cutting board
    • knife
    • frying pan (large)
    • cooking spoon

    For the lasagna recipe, peel and finely chop garlic. Peel and dice the onion and carrots. Heat a little olive oil in a large pan and fry the onions, carrots and garlic. Add the minced beef and brown evenly, using a wooden spoon to break it up as you go. Season to taste with salt and pepper. Then add the chopped tomatoes and season again with salt and pepper. Cover and simmer over a medium heat for approx. 15–20 min. Stir in the dried oregano.

  • Step 2/4

    Preheat the oven for the lasagna to 200°C/390°F fan or 220°C/430°F top/bottom heat. For the béchamel sauce, melt the butter in a small saucepan. Add the flour and brown while stirring. Gradually add the cold milk, stirring constantly, then reduce the heat and cook for approx. 5–8 min. Season to taste with nutmeg, salt and pepper.
    • 16⅔ g unsalted butter
    • 13⅓ g flour
    • 166⅔ ml milk
    • tsp ground nutmeg
    • salt
    • pepper
    • oven
    • saucepan (small)
    • whisk

    Preheat the oven for the lasagna to 200°C/390°F fan or 220°C/430°F top/bottom heat. For the béchamel sauce, melt the butter in a small saucepan. Add the flour and brown while stirring. Gradually add the cold milk, stirring constantly, then reduce the heat and cook for approx. 5–8 min. Season to taste with nutmeg, salt and pepper.

  • Step 3/4

    Cover the base of the casserole dish with olive oil and then with a layer of béchamel. Now layer the lasagna sheets first, then the Bolognese and béchamel sauce in succession. Repeat until all the ingredients have been used up, finishing with béchamel on top.
    • olive oil
    • 50 g lasagna noodles
    • baking dish
    • ladle

    Cover the base of the casserole dish with olive oil and then with a layer of béchamel. Now layer the lasagna sheets first, then the Bolognese and béchamel sauce in succession. Repeat until all the ingredients have been used up, finishing with béchamel on top.

  • Step 4/4

    Grate the Parmesan over the last layer, transfer the lasagna to the preheated oven on the middle shelf and bake for approx. 30–40 min., or until the top is golden. Serve in the hot oven dish.
    • 20 g Parmesan cheese
    • grater

    Grate the Parmesan over the last layer, transfer the lasagna to the preheated oven on the middle shelf and bake for approx. 30–40 min., or until the top is golden. Serve in the hot oven dish.

  • Enjoy your meal!

    Easy Italian lasagna
FAQ

First spread a thin layer of tomato sauce or olive oil and béchamel on the base of the oven dish to prevent the pasta from sticking later and cover with a layer of pasta sheets. Then spread a generous layer of Bolognese sauce and béchamel sauce on top. Sprinkle each layer with cheese if desired. Repeat this layering process until all the ingredients have been used up, ending with béchamel sauce and finishing off with a generous layer of cheese. Make sure that the pasta sheets are well covered with sauce so they cook evenly. There are no exact guidelines for the number of layers – most recipes end with around 5–6, but you can make as many as you like until all the ingredients have been used up.

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