Classic Italian Lasagna


5 servings

For the tomato sauce:

olive oil
1 onion, chopped
3 carrots, chopped
1 garlic clove, mashed
500 gr ground beef
2 cans (800 gr) crushed tomatoes
ground pepper

Bechamel sauce:

50 gr butter
2 tbsp all purpose flour
500 ml milk
ground nutmeg
50 gr grated parmesan

Remaining ingredients:

Pasta sheets
grated parmesan.


1. Tomato sauce: In a large pot, heat olive oil over medium heat, Saute the chopped onion, carrots and mashed garlic. Cook for about 4-5 minutes until vegetables are soft. Add ground beef. Brown meat, breaking any large lumps, until it is no longer pink. Season with salt and pepper. Add tomatoes and simmer uncovered on low heat for about 30 minutes or until thick. Season with salt and pepper remove from heat.

2. Bechamel sauce: Heat a medium sauce pan over medium heat, melt butter. When butter has completely melted add flour. Whisk until smooth, about 2 minutes. Whisk in the milk. Whisking constantly. The sauce should be thick enough to coat the back of a wooden spoon. Remove from heat and season with ground nutmeg, salt and grated parmesan.

3. Preheat your oven to 220 C - 430 F

4. Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the tomato sauce, top with pasta sheets ide by side. Spread evenly 1/3 of the bechamel sauce top with paste sheets. Repeat with remaining ingredients. Ending with Bechamel sauce. Top with grated cheese.

5. Bake in preheated oven for 40 to 45 minutes.

    Instructions video

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