Description
A rich and hearty Italian classic featuring layers of tender pasta, a savory beef ragù, and a velvety homemade béchamel sauce, all baked to golden perfection with a fragrant hint of nutmeg.
Ingredients
- 750g ground beef
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 800g canned crushed tomatoes
- 1 tsp dried oregano
- 1/4 tsp ground nutmeg
- 250g dried lasagna sheets
- 50g butter
- 50g plain flour
- 750ml whole milk
- 100g parmesan cheese, grated
- 200g mozzarella cheese, shredded
Shopping List
- Ground beef (750g)
- Onion (1)
- Garlic (2 cloves)
- Tomato paste (2 tbsp)
- Canned crushed tomatoes (800g)
- Dried oregano (1 tsp)
- Ground nutmeg (1/4 tsp)
- Dried lasagna sheets (250g)
- Whole milk (750ml)
- Parmesan cheese (100g)
- Mozzarella cheese (200g)
Instructions
- In a large pan, brown the ground beef over medium-high heat until cooked through.
- Add the chopped onion and garlic to the pan, cooking until softened.
- Stir in the tomato paste, crushed tomatoes, and dried oregano, then simmer for 20 minutes.
- In a separate saucepan, melt the butter, whisk in the flour, and gradually add the milk and ground nutmeg to create a smooth béchamel sauce.
- Assemble the lasagna by layering the meat sauce, lasagna sheets, and béchamel sauce in a large baking dish.
- Top the final layer with a generous sprinkling of parmesan and mozzarella cheese.
- Bake in a preheated oven at 180°C (350°F) for 40 minutes until bubbling and golden brown.
Notes
- Allow the lasagna to rest for 10 minutes after removing it from the oven to ensure clean, structured slices.
- Cover the dish with foil for the first 20 minutes of baking to prevent the cheese from browning too quickly.