Lasagna
Layers of rich meat sauce, creamy béchamel, and pasta sheets baked until bubbly and golden. A family showstopper.
Prep: 30 minutes. Cook: 45 minutes. Difficulty: Medium. Serves 6.
Ingredients
- 500g minced beef
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cans (800g) chopped tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 12 lasagna sheets (no-boil type)
- 50g butter
- 3 tablespoons flour
- 500ml milk
- 100g parmesan, grated
- 200g mozzarella, grated
- Salt and pepper
- Olive oil
Instructions
- Heat oil in a pan. Cook onion and garlic for 3 minutes.
- Add mince. Brown for 5 minutes.
- Add tomatoes, tomato paste, oregano, and basil. Simmer for 20 minutes.
- Make béchamel: melt butter, stir in flour for 1 minute, gradually add milk stirring constantly. Cook until thick. Add half the parmesan.
- In a baking dish, layer: meat sauce, pasta sheets, béchamel. Repeat 3 times.
- Top with remaining béchamel, mozzarella, and parmesan.
- Bake at 190°C for 35–40 minutes until golden and bubbling.
- Rest for 10 minutes before cutting — it holds together better.
Tips for Helpers
- No-boil lasagna sheets save a lot of time and effort.
- Rest before cutting is important — hot lasagna falls apart.
- Can be assembled a day ahead and refrigerated. Add 10 minutes to baking time if cold.
Ingredient Substitutions
- Use mushrooms and spinach for a vegetarian version.
- Ricotta can replace béchamel for a simpler version.