🇮🇹 Classic Beef Lasagna
🍝 Ingredients (Serves 6–8)
For the meat sauce:
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2 tbsp olive oil
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1 onion, finely chopped
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2 garlic cloves, minced
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500g (1 lb) ground beef
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1 can (400g / 14 oz) crushed tomatoes
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2 tbsp tomato paste
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1 tsp dried oregano
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1 tsp dried basil
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Salt & pepper to taste
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1 tsp sugar (optional, to balance acidity)
For the béchamel (white sauce):
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2 tbsp butter
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2 tbsp flour
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2 cups (500ml) milk
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Salt, pepper, and pinch of nutmeg
Other:
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9–12 lasagna noodles (regular or no-boil)
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2 cups (200g) shredded mozzarella
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1/2 cup (50g) grated Parmesan
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Optional: Ricotta (1 cup) layered with cheese
🥣 Instructions
1. Make the Meat Sauce:
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Heat olive oil in a skillet. Sauté onion until soft, then add garlic.
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Add ground beef, cook until browned.
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Stir in crushed tomatoes, tomato paste, herbs, salt, pepper, and sugar.
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Simmer uncovered for 15–20 minutes until thickened.
2. Make the Béchamel Sauce:
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In a saucepan, melt butter. Stir in flour and cook for 1 minute (make a roux).
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Gradually whisk in milk. Cook and stir until smooth and thickened.
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Season with salt, pepper, and nutmeg.
3. Assemble the Lasagna:
In a 9×13″ (23×33 cm) baking dish:
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Spread a thin layer of meat sauce on the bottom.
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Layer noodles over sauce.
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Add meat sauce → béchamel → sprinkle mozzarella.
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Repeat layers (noodles, sauces, cheese) until dish is filled.
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Finish with béchamel and a generous topping of mozzarella + Parmesan.
4. Bake:
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Preheat oven to 180°C / 350°F.
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Cover with foil and bake for 30 minutes.
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Remove foil and bake another 15–20 minutes until bubbly and golden.
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Let rest 10–15 minutes before slicing.
🔁 Variations:
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Vegetarian: Use sautéed mushrooms, spinach, and zucchini instead of beef.
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Cheesy version: Add a ricotta and egg mixture in the layers.
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Quick version: Use store-bought marinara and no-boil noodles.
Would you like a vegetarian, gluten-free, or make-ahead freezer version next?