Homemade Italian Lasagna (Print Version)
# Ingredients:
→ Pasta and Meat
01 -
350g of ground beef
02 -
12 sheets of no-boil lasagna pasta
→ White Sauce (Béchamel)
03 -
50g of butter
04 -
75cl of milk
05 -
Grated nutmeg
06 -
4 tablespoons of flour
→ Tomato Sauce
07 -
2 cans of crushed tomatoes
08 -
3 tablespoons of olive oil
09 -
2 onions
10 -
1 tablespoon of Provençal herbs
→ Cheese and Seasoning
11 -
Salt
12 -
Pepper
13 -
200g of grated Gruyère cheese
# Instructions:
01 -
Peel and finely chop the onions. Sauté them in hot olive oil. Toss in the ground beef and cook it through. Stir in the crushed tomatoes, Provençal herbs, salt, and pepper. Cover and let simmer for 30 minutes, giving it a stir every so often.
02 -
Melt the butter in a pot. Whisk in the flour and cook for about 2 minutes. Gradually pour in the cold milk, stirring continuously. Add nutmeg, salt, and pepper for seasoning. Cook it while mixing until it thickens.
03 -
Set your oven to preheat at 200°C. Grease a baking dish and start layering—pasta sheets, meat sauce, béchamel, and grated Gruyère. Repeat this process three to four times, ending with Gruyère on top. Bake for 30 minutes.
# Notes:
01 -
You can prepare the sauces ahead of time.
02 -
This dish can be frozen before or after baking.