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Saturday, July 13, 2024

Double-cheese lasagna with lots of ground meat and homemade tomato sauce

A genuine lasagna is made with lots of grated cheese and ground meat, and the flavors are softened with béchamel sauce.

A favorite with kids and adults alike, lasagna is not a complicated dish; yet, it should be prepared with care for a perfect balance of the flavors. Cheese and ground meat are the basic ingredients, but a lasagna is even more delicious when topped with béchamel sauce. Instead of using a store-bought brand, make your own tomato sauce to go with the lasagna.

Ingredients for 4 servings

  • 500 g grated cheese
  • 300 g lasagna noodles
  • 500 g ground meat (beef, pork or mixed)
  • 4 cloves garlic
  • 2 carrots
  • 2 tomatoes
  • 200 ml tomato paste
  • 1 parsley
  • 1 red onion
  • 1 teaspoon basil
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • Salt
  • Pepper
  • Oil

For the bechamel sauce

  • 300 g butter
  • 3 tbsp flour
  • 300 ml milk
  • A dash of nutmeg


First prepare the meat sauce. Finely chop the onion and sauté in oil. When soft, add the chopped garlic cloves and sauté together for a few minutes, then add the cleaned and diced carrots. Add a little water, simmer for 10 minutes, then add the ground meat, salt and pepper and sauté until white.

Then add the diced tomatoes, tomato paste, basil, oregano and thyme, season with salt and pepper to taste, cover and cook for about 10 minutes, stirring occasionally, until the tomatoes have turned completely soft and the vegetables are tender.

While the meat and the vegetables are cooking, prepare the bechamel sauce. Melt the butter in a small saucepan. Add the flour, stir with a hand whisk until lightly browned, then gradually pour in the milk. Season with salt and pepper, sprinkle with nutmeg and continue to stir with a hand whisk over low heat for a minute or two until it thickens.

Meanwhile, grate the cheese. Line a baking tray with lasagna sheets. Pour over a layer of meat sauce, then some bechamel and grated cheese, and continue layering with more sheets of casserole, bechamel and cheese.

Cover the last layer of lasagna sheets with bechamel only and sprinkle generously with grated cheese. Cover with aluminum foil and bake in the oven for about an hour, until the lasagna sheets are soft and the cheese is melted on top.

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