Baked Lasagna
The classic Italian baked pasta featuring layers of rich beef bolognese, velvety béchamel, and melted cheese.
- 75 min
- 518 kcal / serving
- hard
- Protein
- 26.8 g
- Fat
- 26.5 g
- Carbs
- 42.3 g
Contains: gluten, egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
6 servings
- 250 g lasagna sheets (no-boil)
- 400 g ground beef
- 1 pc onion & 1 pc carrot (finely diced)
- 400 g tomato purée
- 2 tbsp tomato paste
- 30 g butter & 30 g wheat flour (for the béchamel)
- 400 ml milk (for the béchamel)
- 150 g mozzarella cheese (grated)
- 2 tbsp olive oil
Method
- For the meat sauce, sauté onion and carrot in olive oil, brown the beef, stir in tomato paste, add tomato purée, and simmer for 30 minutes.
- For the béchamel, melt butter in a pot, whisk in flour, then gradually pour in milk while whisking constantly until smooth and thick.
- Preheat the oven to 180 °C (fan oven) and lightly grease a rectangular baking dish.
- Spread a thin layer of béchamel on the bottom of the dish, then layer pasta sheets, meat sauce, and béchamel sequentially.
- Ensure the final top layer consists of pasta sheets completely blanketed by a generous spread of béchamel sauce.
- Scatter the grated mozzarella evenly over the top and bake the lasagna for about 35 minutes until bubbling and golden.
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