Easy Classic Meat Lasagna Recipe

Tasty, satisfying, aromatic. Real jam! Even a novice housewife can bake classic lasagna with minced meat in the oven, because it is quite simple and easy. The finished dish will definitely delight you with its taste. Velvety and creamy Bechamel sauce makes the lasagna very tender.
cook time: 40 min
Ethan Rowley
Easy Classic Meat Lasagna Recipe

Nutrition Facts (per serving)

237
Calories
15g
Fat
16g
Carbs
8g
Protein

Ingredients (6 portions)

Basics:

Minced meat 800 g
Tomatoes 2 pc
Onion 2 pc
Lasagne sheets 10 pc
Garlic 2 clove
Tomato paste 2 tbsp
Hard cheese 100 g
Vegetable oil 1 tbsp
Salt to taste

For the sauce:

Butter 50 g
Milk 600 ml
Wheat flour 5 tbsp
Allspice to taste

Recipe instructions

Step 1

Step 1
How to bake a simple classic lasagna with minced meat in the oven? Prepare the necessary products. Turn on the oven to 190 degrees in advance.

Step 2

Step 2
Peel the onion and cut into arbitrarily small pieces. To prevent the onion from stinging your eyes when slicing, rinse it and the knife with cold water.

Step 3

Step 3
Heat the vegetable oil in a frying pan and fry the minced meat and onion for five minutes, stirring constantly. You need to try to make sure that no lumps form from the minced meat during the frying process.

Step 4

Step 4
Peel the garlic and chop finely. Wash the tomatoes and cut into cubes. You can first remove the skin from the tomato. To do this, make a cross-shaped cut on each tomato, pour boiling water over them for one minute, then drain the water. Thanks to this, the skin of the tomatoes can be easily removed. Add tomato paste, chopped tomatoes and garlic to the frying pan with the minced meat and onions. Add salt to taste.

Step 5

Step 5
Mix everything well, reduce the heat to medium and simmer the minced meat under a closed lid for about 10 minutes. At this stage, you can add a pinch of basil or other favorite spices to the minced meat.

Step 6

Step 6
While the minced meat is stewing, prepare the Bechamel sauce. To do this, melt the butter in a saucepan over low heat.

Step 7

Step 7
Add flour and, stirring continuously with a whisk, lightly fry it in melted butter.

Step 8

Step 8
Gradually pour in the milk, continuing to stir the mixture with a whisk so that no lumps form. Bring the mixture to the consistency of thick cream, remove from heat and cool.

Step 9

Step 9
Grease the bottom of the baking dish with vegetable oil or line it with baking paper. Fill the bottom with Bechamel sauce.

Step 10

Step 10
Lay out the lasagne sheets as the first layer. If you are using a small form into which the dry layer is difficult to fit, then it is better to keep the sheets in boiling water for about 2-3 minutes. This way they will become soft and pliable and can be easily placed into any shape, and the excess edges can be trimmed with a knife. Pour the sauce over the top of the sheets again.

Step 11

Step 11
Place the next layer of minced meat and sprinkle it with lightly grated cheese.

Step 12

Step 12
Pour the sauce over the minced meat. Continue adding layers until the mold is filled. The last layer with sheets must be filled very well with the sauce, especially the edges, otherwise there is a chance that the sheet of dough will dry out and burn during the cooking process.

Step 13

Step 13
Sprinkle the final layer with grated cheese.

Step 14

Step 14
Place the lasagna in an oven preheated to 190-200 degrees for 30-35 minutes. Focus on the fact that the lasagna should form an appetizing golden crust. Remove the finished dish from the oven and let it sit for about 10 minutes. Cut the lasagna into portions and place on plates. Serve hot. Bon appetit!

Additional rubrics

Related recipes