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–+ servings
Yann A. Skaalen

Classic Lasagne

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Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

Meat sauce
  • 500 g minced beef
  • 400 g canned tomatoes
  • 1 onion finely chopped
  • 3 cloves garlic finely chopped
  • 2 tbsp tomato purée
  • 1 tsp dried oregano
Béchamel sauce
  • 50 g butter
  • 50 g plain flour
  • 600 ml whole milk
  • salt and pepper to taste
  • nutmeg freshly grated, to taste
Assembly
  • 12 lasagne sheets dried
  • 80 g Parmesan grated

Method
 

  1. Sauté the onion and garlic in a little oil over medium heat for about 5 minutes until soft and translucent.
  2. Add the minced beef and brown well. Stir in tomato purée and cook for 2 minutes. Add canned tomatoes and oregano, season with salt and pepper. Simmer the meat sauce for at least 30 minutes.
  3. Make the béchamel: melt the butter, stir in flour and cook for 2 minutes. Gradually add milk, whisking constantly, until you have a smooth, thick sauce. Season with salt, pepper and freshly grated nutmeg.
  4. Preheat the oven to 180 °C (fan 160 °C).
  5. Spread a little béchamel in the base of an ovenproof dish. Layer lasagne sheets, meat sauce, béchamel and a little Parmesan. Repeat for 3–4 layers, finishing with béchamel and a generous layer of Parmesan.
  6. Bake for 45–50 minutes until golden and bubbling. Leave to rest for 10 minutes before serving.

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