Ingredients:
For the meat sauce:
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500g ground beef
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1 onion, finely chopped
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2 garlic cloves, minced
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2 grated tomatoes or 1 small can of tomato paste
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1 tsp black pepper
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1 tsp paprika
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A pinch of oregano or thyme
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Salt to taste
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2 tbsp olive oil
For the béchamel sauce:
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3 tbsp butter
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3 tbsp all-purpose flour
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500ml milk (about 2 cups)
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Salt, pepper, and a pinch of nutmeg (optional)
For layering:
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Lasagna sheets (pre-cooked or boil them slightly if needed)
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Grated cheese (mozzarella, emmental, or a mix)
Preparation:
1. Meat Sauce:
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In a hot pan, add olive oil and sauté the onion until soft.
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Add garlic and ground beef. Cook until browned.
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Add the tomatoes or paste, spices, and herbs. Let simmer until it thickens.
2. Béchamel Sauce:
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In a saucepan, melt the butter, then add the flour and stir well.
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Gradually add milk while stirring to avoid lumps.
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Keep stirring until the sauce thickens.
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Season with salt, pepper, and nutmeg.
3. Assembling the Lasagna:
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In a baking dish, start with a thin layer of béchamel sauce.
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Add a layer of lasagna sheets.
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Spread some meat sauce.
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Pour a bit of béchamel sauce.
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Sprinkle some cheese.
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Repeat layers until done. Finish with béchamel and a generous amount of cheese on top.
4. Baking:
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Preheat oven to 180°C (350°F).
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Bake for 30–40 minutes until golden and bubbly on top.