Lasagna Recipe

Prep the Ingredients

Chop 1 onion, 2 garlic cloves, and 1 carrot. Grate 100g of mozzarella cheese and 100g of Parmesan cheese. Cook 200g of lasagna noodles according to the package instructions.

Make the Meat Sauce

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, garlic, and carrot. Cook until softened, about 5 minutes. Add 500g of ground beef and cook until browned. Pour in 1 can (400g) of crushed tomatoes, 1 tablespoon of tomato paste, and 1 teaspoon of dried oregano. Let it simmer for 20 minutes.

Prepare the Béchamel Sauce

In a saucepan, melt 50g of butter over medium heat. Stir in 50g of all-purpose flour and cook for 1-2 minutes to form a roux. Gradually whisk in 500ml of milk, continuing to stir until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg.

Assemble the Lasagna

Preheat the oven to 180°C (350°F). In a baking dish, spread a thin layer of meat sauce. Place a layer of cooked lasagna noodles on top. Spread some béchamel sauce over the noodles, followed by a sprinkle of mozzarella and Parmesan cheese. Repeat the layers until all the ingredients are used, ending with a layer of béchamel and cheese on top.

Bake the Lasagna

Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly. Let it cool for 10 minutes before serving.