Classic Beef Lasagna
A rich and comforting dish with layers of savory beef ragu, creamy béchamel sauce, and tender pasta sheets, all baked to perfection.
30 min
Prep
60 min
Cook
4
Serves
670
Calories
Macros · per serving
44g protein
45g carbs
31g fat
Ingredients
For 4 servings
- 2 tablespoon olive oil
- 1 onion
- 3 clove garlic
- 500 gram ground beef
- 800 gram canned tomatoes
- 2 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt — to taste
- black pepper — to taste
- 250 gram lasagna sheets
- 50 gram unsalted butter
- 50 gram all-purpose flour
- 500 milliliter milk
- 50 gram parmesan cheese
- 150 gram mozzarella cheese
Instructions
- 1
Preheat oven to 180°C (350°F).
- 2
Chop the onion and mince the garlic.
- 3
Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until soft.
- 4
Add ground beef to the pan. Cook until browned. Drain excess fat.
- 5
Add canned tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 20 minutes.
- 6
Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour to make a roux; cook for 2 minutes.
- 7
Gradually whisk in milk, stirring constantly until the béchamel sauce thickens. Remove from heat and stir in parmesan cheese.
- 8
In a baking dish, spread a layer of beef ragu, cover with lasagna sheets, then a layer of béchamel. Repeat layers, ending with béchamel on top.
- 9
Sprinkle the top with mozzarella cheese.
- 10
Bake in preheated oven for 30-35 minutes until cheese is golden and bubbly.
- 11
Allow to cool for 10 minutes before slicing and serving.
Cook it this week.
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