Beef Lasagna
Classic beef lasagna with layers of pasta, rich meat sauce, and creamy béchamel.
30 mins
Prep Time
45 mins
Cook Time
6
Servings
Ingredients
- 12 lasagna sheets
- 500g ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 400g canned tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 2 cups béchamel sauce
- 1 cup grated mozzarella
- 1/2 cup grated Parmesan
Nutrition Facts
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Instructions
Preheat oven to 180°C (350°F). Cook lasagna sheets according to package instructions, then drain and set aside.
In a large pan, sauté onion and garlic until soft. Add ground beef and cook until browned. Drain excess fat.
Stir in canned tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 15 minutes until thickened.
Spread a thin layer of béchamel sauce at the bottom of a baking dish. Layer lasagna sheets, meat sauce, and béchamel, repeating until all ingredients are used.
Top with mozzarella and Parmesan. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes until golden and bubbly.
Let rest for 10 minutes before slicing and serving.
Chef's Tips
- Make Ahead: Assemble lasagna a day ahead and refrigerate. Bake when ready to serve.
- Cheese Variations: Try ricotta or provolone for a different flavor.
- Vegetable Add-ins: Spinach or mushrooms can be added to the meat sauce.
- Freezing: Lasagna freezes well. Wrap tightly and freeze for up to 3 months.
- Resting Time: Allowing lasagna to rest ensures cleaner slices.
