Classic Meat Lasagna Delight

Hearty, appetizing, delicious for dinner! Meat lasagna is a combination of aromatic minced meat filling, thin sheets of dough, delicate bechamel sauce and golden-brown cheese crust. Youʼll have to tinker a little with the preparation, but itʼs worth it — the lasagna turns out very tasty!
cook time: 1h 30 min
Miles Denholm
Classic Meat Lasagna Delight

Nutrition Facts (per serving)

226
Calories
15g
Fat
16g
Carbs
9g
Protein

Ingredients (6 portions)

Basic:

Lasagne sheets 8 pc
Hard cheese 170 g
Parmesan 50 g

For the bolognese sauce:

Minced meat 380 g
Bulb onions 1 pc
Carrot 1 pc
Olive oil 2 tbsp
Tomatoes 1 pc
Tomato paste 35 g
Water 100 ml
Herbal mixture g
Salt to taste

For the bechamel sauce:

Milk 400 ml
Butter 25 g
Wheat flour 25 g
Nutmeg 0.25 tsp
Salt to taste

Recipe instructions

Step 1

Step 1
How to make meat lasagna? Prepare the necessary ingredients. You can use any minced meat, I used pork and beef. I use ready-made sheets, but you can prepare them yourself. Take the best quality cheese, without milk fat substitutes, one that melts well.

Step 2

Step 2
Start with the Bolognese meat sauce. How to make Bolognese sauce? Wash the onions, peel and finely chop.

Step 3

Step 3
Wash the carrots, peel and grate on a coarse grater.

Step 4

Step 4
In a frying pan with olive oil, fry the onion until golden brown, stirring occasionally to avoid burning.

Step 5

Step 5
Add carrots, stir. Sauté vegetables over medium heat until soft, about 5 minutes.

Step 6

Step 6
Place the minced meat in the pan and stir. Fry the minced meat, stirring occasionally, until the color changes, about 10 minutes.

Step 7

Step 7
Remove the skin from the tomato and then grate it.

Step 8

Step 8
Add tomato puree and tomato paste to the minced meat, add water, salt and stir. Simmer the sauce covered over low heat for 10 minutes.

Step 9

Step 9
Add Italian herbs or any other spices and seasonings to taste and stir. Simmer for another 10 minutes.

Step 10

Step 10
Prepare lasagne sheets. Boil them in boiling water for 2-3 minutes (no more). I lowered 2 sheets into the water, holding the top one on a slotted spoon so that the sheets did not stick together.

Step 11

Step 11
Place lasagna sheets one at a time on a cotton towel.

Step 12

Step 12
Prepare bechamel sauce. How to make bechamel sauce? Melt the butter in a saucepan.

Step 13

Step 13
Add flour, stir quickly. Bring the flour over low heat, stirring, until golden brown.

Step 14

Step 14
Pour in small portions of milk at room temperature, each time rubbing the mixture well until the lumps of flour disappear.

Step 15

Step 15
Add a little salt to the sauce, add nutmeg and stir. Bring the sauce to a boil over low heat, simmer for 2 minutes until thickened and remove from heat.

Step 16

Step 16
Grate the hard cheese on a coarse grater.

Step 17

Step 17
All that remains is to assemble the lasagna. Grease the bottom of the baking dish with bechamel sauce. Lay out lasagne sheets. I have a square shape 19 by 19 cm, and it took 2 sheets per layer.

Step 18

Step 18
Spread meat sauce onto lasagne sheets.

Step 19

Step 19
Then bechamel sauce and grated cheese. Assemble all the lasagna in this order. I ended up with 4 layers of sheets and 3 with filling.

Step 20

Step 20
Spread the top layer of lasagna sheets with bechamel sauce and sprinkle with grated Parmesan. Bake lasagna in an oven preheated to 180 degrees for 35 minutes until golden brown. Serve the meat lasagna hot. Bon appetit!

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