Homemade Italian Lasagna (Print Version)
# Ingredients:
→ Pasta & Meat
01 -
350g ground beef
02 -
12 sheets of no-boil lasagna pasta
→ Béchamel Sauce
03 -
Nutmeg, freshly grated
04 -
4 tablespoons of flour
05 -
50g butter
06 -
750ml milk
→ Tomato Sauce
07 -
2 cans of diced tomatoes
08 -
3 tablespoons of olive oil
09 -
2 medium onions
10 -
1 tablespoon of dried Herbs de Provence
→ Cheese & Seasoning
11 -
Salt
12 -
Pepper
13 -
200g grated Gruyère cheese
# Instructions:
01 -
Peel and finely chop the onions. Toss them into a pan with hot olive oil and let them soften. Add the ground beef and cook it through. Stir in the diced tomatoes, Herbs de Provence, salt, and pepper. Cover the pan and let it simmer for half an hour, stirring every so often.
02 -
Melt the butter in a pot. Stir in the flour and cook for about 2 minutes. Gradually whisk in the cold milk. Sprinkle in your salt, pepper, and freshly grated nutmeg. Keep stirring until the sauce thickens up.
03 -
Set your oven to preheat at 200°C. Grease your baking dish, then make layers starting with the pasta. Follow up with a layer of meat sauce, then béchamel, and a sprinkle of shredded Gruyère. Keep going for 3 to 4 layers, finishing off with a layer of Gruyère on top. Bake for 30 minutes.
# Notes:
01 -
You can make the sauces earlier to save time.
02 -
This dish can be frozen either before or after baking.