Easy Lasagna Recipe With Meat Sauce and Béchamel
Classic beef lasagna with a rich meat sauce, creamy béchamel and melted cheese. Step by step, with make-ahead and freezing tips.
Published
- Prep
- 30 min
- Cook
- 75 min
- Total
- 105 min
- Servings
- 8
Lasagna is a weekend project that pays off all week: one dish gives 8 generous servings, and leftovers reheat perfectly. Our spaghetti bolognese sauce works as the meat layer too.
Ingredients
- Meat sauce: 750 g (1.65 lb) lean ground beef, 1 onion, 1 carrot, 2 garlic cloves, 1 tbsp olive oil, 2 tbsp tomato paste, 2 cans (400 g each) chopped tomatoes, 1 tsp oregano
- Béchamel: 60 g (¼ cup) butter, 60 g (½ cup) flour, 750 ml (3 cups) milk, pinch of nutmeg
- 12 lasagna sheets (about 250 g)
- 100 g (1 cup) grated mozzarella
- 50 g (½ cup) grated parmesan
- Salt and pepper
Instructions
- Meat sauce: finely dice the onion and carrot and cook in the oil for 6 minutes. Add the beef and brown for 6–8 minutes, then the garlic and tomato paste for 1 minute. Add the tomatoes and oregano and simmer for 20 minutes. Season.
- Béchamel: melt the butter, stir in the flour and cook for 1 minute. Gradually whisk in the milk and simmer, whisking, for 5 minutes until thick. Season with salt, pepper and nutmeg.
- Heat the oven to 190 °C (375 °F).
- In a 30 × 20 cm (12 × 8 inch) dish, layer: a little meat sauce, lasagna sheets, meat sauce, béchamel. Repeat 3 times, finishing with béchamel.
- Top with mozzarella and parmesan, cover with foil and bake for 25 minutes. Uncover and bake 15–20 minutes more until bubbling and golden.
- Rest for 15 minutes before cutting so the layers hold.
Nutrition per serving
- kcal
- 525
- Protein
- 32 g
- Carbs
- 39 g
- Fat
- 24 g
Tips
- Make it a day ahead: lasagna is even better the next day and cuts more neatly.
- Freeze portions for up to 3 months.
- Short on time? Use our bolognese sauce as the meat layer.
