Classic Lasagna
Layers of rich meat sauce, creamy bechamel, tender pasta, and melted cheese bake into the ultimate Italian comfort dish. Lasagna takes a little patience but rewards you with a bubbling, golden tray that feeds a crowd. It is the dish that tastes even better the next day.
- ⏱ 90 min
- 📊 medium
- 🍽 Family
Ingredients
- 12 lasagna sheets
- 500 g ground beef
- 700 g tomato sauce
- 500 ml bechamel sauce
- 300 g mozzarella and parmesan
Instructions
- Brown the ground beef with onion and garlic, then add the tomato sauce and simmer 20 minutes into a thick ragu.
- Make a bechamel by cooking butter and flour, then whisking in milk until thick and smooth.
- Spread a thin layer of ragu on the bottom of a baking dish.
- Layer pasta sheets, ragu, bechamel, and a little cheese, then repeat until everything is used, finishing with bechamel and cheese on top.
- Cover with foil and bake at 190C (375F) for 30 minutes.
- Remove the foil and bake 15 minutes more until the top is golden and bubbling.
- Rest the lasagna 15 minutes before slicing so the layers set.
- Serve with a green salad and extra parmesan.
💡 Chef's tip
Spread a thin layer of sauce on the bottom of the dish first so the pasta does not stick or scorch.
Letting the baked lasagna rest for fifteen minutes before cutting is essential, as it lets the layers set so each slice holds together instead of sliding apart.
Nutrition (per serving)
- Calories: 560 kcal
- Protein: 30 g
- Carbs: 48 g
- Fat: 28 g
