Homemade Lasagna
Layers of pasta, rich meat and tomato sauce, creamy béchamel and melted mozzarella baked until golden.
Serves 6
Ingredients
Meat Sauce
- 500 gGround meat
- 120 gOnion
- 100 gCarrot
- 2 pieceGarlic, cloves
- 30 mlCooking oil
- 400 gCanned tomatoes
- 30 gTomato paste
- Oregano, to taste
- Basil, to taste
- Black pepper, to taste
- Salt, to taste
- Water, if needed (optional)
Béchamel
- 50 gButter
- 50 gFlour, all-purpose
- 600 mlMilk
- Salt, to taste
- Nutmeg, to taste (optional)
Assembly
- 250 gLasagna sheets, dry
- 150–200 gMozzarella
- 50 gParmesan (optional)
Equipment
- Frying pan
- Pot
- Baking dish
- Oven
Method
Finely chop the onion and carrot and sauté them in the cooking oil.
Add the garlic briefly.
Add the ground meat and cook, breaking it apart, until it changes color.
Add the tomato paste, canned tomatoes and seasonings. Add a little water if needed and cook until the sauce thickens.
Separately, melt the butter for the béchamel.
Stir in the flour.
Gradually add the milk, stirring until the béchamel is smooth and thickened. Season with salt and optional nutmeg.
Assemble layers of meat sauce, approximately 250 g dry lasagna sheets and béchamel.
Finish with béchamel and mozzarella, plus approximately 50 g Parmesan if using.
Bake at 180°C until the pasta is cooked and the top is golden, approximately 35–45 minutes.
Rest approximately 10–15 minutes before cutting.
Storage
Refrigerate for up to 4 days.
Suitable for freezing.
Reheat leftovers to an internal temperature of 74°C / 165°F.
Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.