Lasagna Recipe
Layers of pasta with meat sauce, béchamel, and cheese.
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Ingredients
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Pasta
Meat Sauce
Béchamel Sauce
Cheese Layer
Method
Prepare the Meat Sauce
- 1
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.
- 2
Cook the Beef
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
- 3
Add Tomatoes and Seasoning
Stir in the crushed tomatoes, tomato paste, oregano, salt, and black pepper. Reduce the heat to low, cover, and let simmer for about 20 minutes, stirring occasionally.
Prepare the Béchamel Sauce
- 4
- 5
Make the Roux
Add the flour to the melted butter and whisk continuously for about 2 minutes to form a roux, until it is lightly golden.
- 6
Add Milk
Gradually whisk in the milk, ensuring there are no lumps. Continue cooking, whisking constantly, until the sauce thickens, about 5-7 minutes.
- 7
Season the Sauce
Season with salt and add a pinch of grated nutmeg. Stir well and remove from heat.
Assemble the Lasagna
- 8
Preheat Oven
Preheat your oven to 180°C (350°F).
- 9
Layer the Ingredients
In a baking dish, spread a thin layer of meat sauce on the bottom. Place 4 lasagna noodles over the sauce. Add a layer of béchamel sauce, followed by a layer of meat sauce and a sprinkle of mozzarella. Repeat the layers two more times, finishing with béchamel sauce on top.
- 10
Top with Cheese
Sprinkle the remaining mozzarella and grated Parmesan cheese over the top layer of béchamel sauce.
- 11
Bake
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling.
- 12
Cool and Serve
Once done, let the lasagna cool for about 10 minutes before slicing and serving.