Lasagna with Bechamel Sauce Recipe
This lasagna with béchamel sauce is made with layers of lasagna noodles, rich beef and tomato sauce, creamy parmesan white sauce and topped with mozzarella cheese. Your whole family will enjoy it!
Equipment
- Oven
- Cooking pan and stirring spoon
- Baking Tray
- Measuring cups and spoons
Ingredients
Meat Sauce:
- 1 tablespoon olive oil
- 3 cloves garlic. minced
- 1 medium onion, diced
- 900 grams minced beef
- 400 grams tomato puree
- 400 grams chopped tomatoes
- 3 tablespoons tomato paste
- 1 medium carrot, shredded
- 2 pieces beef cubes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon sugar -- optional
White Sauce/ Bechamel Sauce:
- 4 tablespoons (56g) butter, room temperature
- ¼ cup all-purpose flour
- 3 and ½ cups milk
- 1 cup parmesan cheese, shredded
- salt and ground black pepper to taste
Lasagna:
- lasagna sheets
- 300 grams mozzarella cheese, shredded
- 2 tablespoons freshly chopped parsley
Instructions
Cooking the meat sauce:
- Heat oil in a large pot over medium heat. Saute garlic and onion and cook until fragrant.
- Add beef and cook while breaking it up in a spoon until it turns brown or no longer pink.
- Pour the tomato puree, chopped tomatoes and tomato paste. Mix well to combine and bring to a simmer.
- Add the shredded carrots, beef cubes, dried oregano and basil. Season with salt and pepper, and add sugar, if using.
- Cover and cook for about 20-30 minutes, stirring occasionally, until the sauce thickens and meat is tender.
- Remove from heat and set aside.
Making the Bechamel/ White Sauce with Parmesan cheese:
- Melt butter in a medium pan over medium heat. Reduce heat to low and add the flour and whisk for about 30 seconds or until combined.
- Slowly whisk in 1 cup of milk until well blended. Once blended, add the remaining milk in 1 cup increments, mixing well until well after each addition. Season with salt and pepper. Note: If the sauce is too thick, add a little more milk until it comes to a creamy consistency.
- Increase heat to medium and continue cooking the sauce until it thickens and coats the back of your spoon.
- Add the parmesan cheese and mix until the cheese is melted. Set aside.
Assembling the Lasagna:
- Preheat oven to 350°F / 180 °C.
- In a 9"x9" baking pan, spoon about 1 cup of meat sauce on the base, spreading evenly. Cover with lasagna sheets (trim sheets if needed to cover the meat). Layer around to 2 cups (enough to cover the pasta) of meat sauce, followed by the white sauce and some mozzarella cheese. Repeat the same process until it comes to the top layer.
- Pour remaining meat sauce and white sauce over the last layer of lasagna sheets. Top with mozzarella cheese and chopped parsley.
- Bake in the preheated oven for 25 minutes or until golden brown.
- Let it sit for at least 10 minutes before slicing. Garnish with parmesan cheese and parsley if desired.
- Serve and enjoy!
