Klassische Lasagne Meat Béchamel (Printable Version)
Tender pasta sheets, savory ragù, creamy béchamel, and cheese create a hearty, comforting Italian favorite.
# What You'll Need:
→ Meat Sauce (Ragù)
01 -
2 tablespoons olive oil
02 -
1 medium onion, finely chopped
03 -
2 garlic cloves, minced
04 -
500 grams ground beef or a mixture of beef and pork
05 -
2 tablespoons tomato paste
06 -
800 grams canned crushed tomatoes
07 -
1 teaspoon dried oregano
08 -
Salt and freshly ground black pepper, to taste
09 -
Fresh basil, finely chopped (optional)
→ Béchamel Sauce
10 -
50 grams unsalted butter
11 -
50 grams all-purpose flour
12 -
500 millilitres whole milk, warmed
13 -
Pinch of ground nutmeg
14 -
Salt and white pepper, to taste
→ Assembly
15 -
250 grams lasagna sheets (fresh or pre-cooked)
16 -
150 grams grated Parmesan or Grana Padano cheese
17 -
200 grams shredded mozzarella cheese
18 -
Fresh parsley or basil, chopped, for garnish
# Steps To Follow:
01 -
Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, then stir in garlic. Incorporate ground meat, breaking it apart with a spoon, and cook until completely browned. Stir in tomato paste followed by crushed tomatoes, oregano, salt, and pepper. Simmer uncovered for 25 to 30 minutes, stirring occasionally. Adjust seasoning and fold in chopped fresh basil if desired.
02 -
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly to form a smooth roux. Gradually add warm milk while whisking to prevent lumps. Continue stirring until the sauce thickens, about 5 to 7 minutes. Season with nutmeg, salt, and white pepper.
03 -
Preheat the oven to 190°C. Lightly grease a ceramic baking dish.
04 -
Spread a thin layer of meat sauce over the base of the baking dish. Arrange a layer of lasagna sheets on top. Add a layer of meat sauce, followed by béchamel sauce, then a blend of Parmesan and mozzarella. Repeat layering 3 to 4 times, finishing with béchamel and a generous topping of cheeses.
05 -
Cover the dish loosely with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 15 to 20 minutes until the surface is golden and bubbling.
06 -
Let the lasagne rest for 10 minutes out of the oven before serving. Garnish with chopped parsley or basil and serve warm with a green salad and crusty bread if desired.
# Notes and Tips:
01 -
Allowing the lasagne to rest before slicing helps maintain defined layers and enhances flavour.