Homemade Lasagna

Enjoy the delicious flavours of this classic homemade lasagna recipe, made even more special with homemade Béchamel Sauce.

Prep Time 25

Cook Time 1 30

Total Time 1 55

Servings Portions

Ingredients

For the Béchamel Sauce:

75 g unsalted butter
75 g plain flour
1 l whole milk
salt to taste
pepper to taste
2 grates nutmeg optional

For the Lasagna:

500 g lasagna sheets approximately 16 sheets
500 g lean ground beef
1 large onion finely chopped
3 cloves garlic minced
800 g chopped tomatoes canned
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
salt to taste
pepper to taste
250 g mozzarella cheese grated
100 g Parmesan cheese grated
4 sprigs basil parsley

Instructions

Preheat your oven to 180°C (350°F). Grease a large baking dish with butter or cooking spray.
To make the Béchamel Sauce, melt the butter in a saucepan over medium heat. Once melted, add the flour and whisk continuously for 2-3 minutes to cook out the raw flour taste.
75 g unsalted butter, 75 g plain flour
Gradually pour in the milk, whisking constantly to prevent lumps from forming. Continue to cook the sauce, stirring frequently, until it thickens and coats the back of a spoon, about 8-10 minutes.
1 l whole milk
Season the Béchamel Sauce with salt, pepper, and a pinch of nutmeg if desired. Remove from heat and set aside.
salt, pepper, 2 grates nutmeg
In a large frying pan, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened and fragrant, about 3-4 minutes.
1 large onion, 3 cloves garlic
Add the ground beef to the pan, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes.
500 g lean ground beef
Stir in the canned chopped tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Simmer the sauce for 15-20 minutes, allowing the flavours to meld together.
800 g chopped tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, salt, pepper
To assemble the lasagna, spread a thin layer of meat sauce on the bottom of the greased baking dish. Arrange a layer of lasagna sheets on top, slightly overlapping them if necessary.
500 g lasagna sheets
Spread a layer of Béchamel Sauce over the lasagna sheets, followed by a sprinkling of grated mozzarella and Parmesan cheese.
250 g mozzarella cheese, 100 g Parmesan cheese
Repeat the layers of meat sauce, lasagna sheets, Béchamel Sauce, and cheese until all the ingredients are used, finishing with a layer of cheese on top.
Cover the baking dish with aluminium foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
Allow the lasagna to cool for a few minutes before slicing and serving. Garnish with fresh basil leaves if desired.
4 sprigs basil
Serve the homemade lasagna alongside a crisp green salad, garlic bread, and your choice of wine for a memorable dining experience.

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