The Ultimate Lasagna Recipe! Minced Meat and Béchamel Sauce for Lasagna Lovers 🌟

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and healthier, while ground chicken is often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast is dairy-free and lower in calories, while Pecorino is often more affordable.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has less fat, and cheddar can be a budget-friendly alternative.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

Heat a large pan over medium heat and add 500g of double ground minced meat, cooking until light brown on one side before turning it over.

Add chopped onion to the pan and cook until the onion juice softens the meat, making it more flavorful.

Once the onions are translucent, add diced carrots and stir briefly without cooking them too much.

Make a hole in the middle of the meat mixture, add 1 tablespoon of tomato paste and a bit of olive oil, and mix well.

Season the mixture with salt and black pepper, ensuring the meat absorbs the flavors.

Add 700g of canned diced tomatoes (or fresh tomatoes if in season) and a splash of red or white wine or vinegar if you prefer.

Add bay leaves and rosemary to the mixture and let it simmer for about 30 minutes with the lid on, stirring occasionally.

In another pan, melt 1 tablespoon of butter and 2 tablespoons of olive oil together.

Add 2 tablespoons of flour to the melted butter and oil, stirring until it forms a thick paste.

Gradually add 300ml of plain milk while whisking to prevent lumps from forming.

Once the sauce is smooth, season with salt, black pepper, and 1/3 of a nutmeg, stirring in cheese (Turkey string cheese or mozzarella) to thicken the sauce.

Allow both the meat mixture and the béchamel sauce to cool down before assembling the lasagna.

In a 20x26 cm baking tray, start layering with a spoonful of minced meat mixture at the bottom, followed by a bit of béchamel sauce, and then three lasagna sheets.

Repeat the layering process, alternating between minced meat, béchamel sauce, and cheese, ensuring to stagger the lasagna sheets like bricks for stability.

On the top layer, add more minced meat, a bit more béchamel sauce to prevent drying, and sprinkle grated Parmesan or Tulum cheese on top.

Preheat the oven to 220°C (428°F) and place the lasagna in the oven, avoiding the fan setting.

Bake for 20 minutes, then let it rest for 5 to 10 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens