Here’s a classic Beef Lasagne 🍝🥩 recipe, rich and cheesy with layers of pasta, meat sauce, and béchamel:
Ingredients
For the Meat Sauce
- 500 g ground beef
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 400 g canned tomatoes or tomato sauce
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper to taste
- 1 tbsp olive oil
For the Béchamel Sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups milk
- ½ tsp nutmeg (optional)
- Salt and pepper to taste
Other Ingredients
- 9–12 lasagne sheets
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Prepare the Meat Sauce
- Heat olive oil in a pan.
- Sauté onions and garlic until soft.
- Add ground beef and cook until browned.
- Stir in tomato sauce, tomato paste, oregano, basil, salt, and pepper.
- Simmer for 15 minutes until thickened.
- Prepare the Béchamel Sauce
- Melt butter in a saucepan over medium heat.
- Stir in flour and cook 1–2 minutes to make a roux.
- Gradually add milk while whisking to avoid lumps.
- Cook until thickened, then season with salt, pepper, and nutmeg.
- Cook the Lasagne Sheets
- Boil lasagne sheets according to package instructions (skip if using oven-ready sheets).
- Assemble the Lasagne
- Preheat oven to 180 °C (350 °F).
- In a baking dish:
- Spread a thin layer of meat sauce.
- Layer lasagne sheets.
- Add meat sauce and a layer of béchamel.
- Sprinkle mozzarella.
- Repeat layers until ingredients are finished.
- Top with remaining mozzarella and Parmesan cheese.
- Bake
- Cover with foil and bake for 25–30 minutes.
- Remove foil and bake another 10–15 minutes until cheese is golden and bubbly.
- Serve
- Let lasagne rest for 10 minutes before cutting.
- Serve hot with garlic bread or a fresh salad.
✅ Tips:
- For richer flavor, add a splash of red wine to the meat sauce.
- You can add spinach or mushrooms for a vegetable twist.
I can also provide a no-boil, quick 30-minute beef lasagne recipe if you want. Do you want me to share that?
