The Italian classic: layers of lasagna sheets, beef and tomato ragu, béchamel and mozzarella, baked under Parmesan until golden and bubbling.
Ingredients
Instructions
- 1
Finely chop the onion and crush the garlic. Heat the olive oil in a large pan and cook the onion over medium heat for 5 minutes, then the garlic for 1 minute.
- 2
Add the ground beef and cook for 8 minutes until the liquid has evaporated and it browns. Stir in the tomato paste for 1 minute, add the canned tomatoes, half the salt and half the pepper, and simmer over low heat for 20 minutes.
- 3
For the béchamel, melt the butter, add the flour and cook over low heat for 2 minutes. Gradually whisk in the milk and cook for 6-8 minutes, whisking constantly, until thick. Season with the nutmeg and the remaining salt and pepper.
- 4
Cook the lasagna sheets according to the package directions, drain and lay them out separately so they don't stick. Preheat the oven to 180 °C.
- 5
Spread a thin layer of béchamel over the base of a 20x30 cm baking dish. Layer lasagna sheets, meat sauce, béchamel and a handful of mozzarella, and repeat to make three layers.
- 6
Cover the top sheets with béchamel and scatter over the remaining mozzarella and the Parmesan. Bake at 180 °C for 35-40 minutes, until golden and bubbling at the edges.
- 7
Let the lasagna rest for 15 minutes before cutting.
Nutrition
Per serving
| Calories | 537 kcal |
|---|---|
| Protein | 26 g |
| Carbs | 39 g |
| Fat | 31 g |
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