Easy Italian lasagna
Editorial Team at Kitchen Stories
cutting board, knife, peeler, pot, cooking spoon, oven, saucepan (small), whisk, baking dish, ladle, grater
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How to make an all-rounder roux
How to grate cheese
Nutrition per serving
- ⅓ clove garlic
- ⅓ onion
- ⅔ carrots
- cutting board
Finely chop garlic. Peel and dice onion and carrots.
- 166⅔ g ground beef
- olive oil
- cooking spoon
Heat some olive oil in a large pot and sauté onions, carrots, and garlic. Add ground beef to brown, breaking it up with a cooking spoon. Season with salt and pepper.
- ⅔ tsp dried oregano
Now, add crushed tomatoes and season again with salt and pepper. Simmer covered over medium heat for approx. 15 - 20 min. Stir in dried oregano.
- 16⅔ g unsalted butter
- 13⅓ g flour
- saucepan (small)
Meanwhile, preheat oven to 200°C/390°F. For the béchamel sauce, melt butter in a small sauce pan. Add flour and sauté, stirring constantly to form a roux.
- 166⅔ ml milk
- ⅛ tsp ground nutmeg
Add cold milk in portions and reduce over medium heat, stirring occasionally, for approx. 5 – 8 min. Season with nutmeg and salt and pepper.
- 50 g lasagna noodles
- baking dish
Cover bottom of baking dish with a layer of meat sauce. Top with lasagna sheets and béchamel sauce. Repeat procedure until ingredients are used up. Finish off with béchamel sauce.
- 20 g Parmesan cheese
Top with freshly grated Parmesan and bake in preheated oven at 200°C/390°F for approx. 30 – 40 min. on the middle rack until golden. Serve hot in baking dish.
Enjoy your meal!