⏱️ Total time: 1.5 hours (prep: 30 min / cook: 1 hour)
👨👩👧👦 Serves 6
🧺 Ingredients needed
For the Bolognese sauce:
500g minced beef
1 medium yellow onion
2 garlic cloves
2 tbsp olive oil
500ml tomato puree
2 tbsp tomato paste
1 tsp sugar
Salt, pepper
1 tbsp 1/2 teaspoon dried oregano
A few sprigs of fresh parsley (for finishing)
For the béchamel sauce:
60 g butter
60 g flour
600 ml whole milk
Salt, pepper
A pinch of nutmeg
Others:
12 dry lasagna sheets (preferably precooked)
200 g grated mozzarella cheese
100 g grated Parmesan cheese
👩🍳 Step-by-step preparation
- Prepare the Bolognese sauce 🍅
Peel and finely slice the onion and garlic.
In a large skillet, sauté the onion in olive oil for 3 minutes over medium heat.
Add the garlic, cook for 1 minute, then stir in the ground beef. Sauté for 5 to 6 minutes until golden brown.
Pour in the tomato puree, add the tomato paste, sugar, oregano, salt, and pepper. Mix well.
Simmer over low heat for 30 minutes, covered, stirring occasionally.
- Make the homemade béchamel sauce 🥛
Melt the butter in a saucepan over low heat.
Add the flour all at once, whisking to form a roux.
Gradually pour in the milk, whisking constantly to avoid lumps.
Continue stirring until you obtain a smooth, thick sauce.
Add salt, pepper, and a pinch of nutmeg.
- Assemble the lasagna 🧩
Preheat your oven to 180°C (fan-assisted).
In a gratin dish, spread a thin layer of béchamel sauce.
Arrange 3 lasagna sheets.
Add a layer of Bolognese sauce, then a layer of béchamel sauce. Sprinkle with mozzarella.
Repeat until all the ingredients are used up, finishing with béchamel sauce.
Sprinkle generously with grated Parmesan cheese.
- Bake and Finish 🔥
Bake for 40 minutes until golden brown.
Let stand for 10 minutes before serving to allow the layers to hold together.
Sprinkle with chopped fresh parsley just before serving for a touch of freshness.
🧠 Tips for Successful Lasagna
Choose pre-cooked pasta: it absorbs sauces better and makes them melt in the mouth.
Slow-cooking the sauce is key: the longer it simmers, the more flavorful it becomes.
Always taste the béchamel sauce to adjust the salt and nutmeg.
🧊 Storage
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Store tightly covered for up to 3 months. To reheat, place in the oven at 160°C for 30 minutes.