Beef Lasagna
Homemade beef lasagna with layers of pasta, hearty ragu, and creamy béchamel. A comforting classic!
70 min4 servingsMediumItalian
750kcal / serving
35.5 gprotein
55 gcarbs
45 gfat
Ingredients
- 12 sheets Lasagna noodles (fresh or dry)
- 500 grams Ground beef
- 1 medium Finely chopped white onion
- 3 cloves Finely chopped garlic
- 1 medium Carrot, finely diced
- 1 stalk Celery stalk, finely diced
- 700 ml Crushed tomatoes
- 100 ml Red wine (optional)
- 500 ml Whole milk
- 50 grams Unsalted butter
- 50 grams All-purpose flour
- 100 grams Grated Parmesan cheese
- 150 grams Grated Mozzarella cheese
- 2 tablespoons Extra virgin olive oil
- Salt to taste
- Ground black pepper to taste
- 1 pinch Grated nutmeg
Directions
- Sauté onion, garlic, carrot, and celery in olive oil until tender.
- Brown ground beef, drain fat, and add crushed tomatoes. If using wine, deglaze before adding tomatoes. Simmer for 30 minutes, seasoning to taste.
- Prepare the béchamel: Make a roux with butter and flour. Gradually add milk, whisking until thickened. Season with salt, pepper, and nutmeg.
- Preheat oven to 180°C. Grease a baking dish.
- Assemble the lasagna: layer of béchamel, lasagna noodles, ragu, béchamel, Parmesan. Repeat until ingredients are used up, ending with béchamel.
- Top with Mozzarella and Parmesan. Cover with foil and bake for 20 min. Uncover and bake for 10-15 min more until golden brown.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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