Easy Italian lasagna

Based on 780 ratings

Team

Editors at Kitchen Stories

Difficulty

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

Ingredients

Servings:-6+
1 clove garlic
onion
carrots
500 g ground beef
800 g canned crushed tomatoes
2 tsp dried oregano
50 g unsalted butter
40 g flour
500 ml milk
¼ tsp ground nutmeg
150 g lasagna noodles
60 g Parmesan cheese
olive oil
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • peeler
  • pot
  • cooking spoon
  • oven
  • saucepan (small)
  • whisk
  • baking dish
  • ladle
  • 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
    • cutting board
    • knife
    • peeler

    Finely chop garlic. Peel and dice onion and carrots.

  • Step 2/7

    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.
    • 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

    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.
    • 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

    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 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

    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 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

    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 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.

  • 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
    • grater

    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.

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