Lasagna Recipe
Layers of pasta with our homemade meat sauce & béchamel sauce, ricotta & mozzarella cheese
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Ingredients
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Pasta
Meat Sauce
Béchamel Sauce
Cheese Mixture
Method
Preparation of Meat Sauce
- 1
Sauté the vegetables
In a large skillet over medium heat, add chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
- 2
Brown the meat
Add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.
- 3
Add tomatoes and seasoning
Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Reduce heat to low and let simmer for 20 minutes, stirring occasionally.
Preparation of Béchamel Sauce
- 4
- 5
Make a roux
Add all-purpose flour to the melted butter, whisking continuously for about 2 minutes until lightly golden.
- 6
Add milk
Gradually whisk in the milk, ensuring there are no lumps. Continue to whisk until the sauce thickens, about 5-7 minutes.
- 7
Season the sauce
Add a pinch of nutmeg and salt to taste. Remove from heat and set aside.
Preparation of Cheese Mixture
- 8
Combine cheese ingredients
In a bowl, mix together ricotta cheese, shredded mozzarella, grated Parmesan cheese, egg, and salt until well combined.
Assembly and Baking
- 9
Preheat the oven
Preheat your oven to 180°C (350°F).
- 10
Layer the ingredients
In a baking dish, spread a thin layer of meat sauce at the bottom, followed by a layer of lasagna noodles, then a layer of the cheese mixture, followed by a layer of béchamel sauce. Repeat the layers, finishing with béchamel sauce on top.
- 11
Top with cheese
Sprinkle additional mozzarella cheese on top for extra cheesiness.
- 12
Bake the lasagna
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until bubbly and golden.
- 13
Let it rest
Allow the lasagna to rest for 10-15 minutes before slicing and serving.
