Ingredients:
For the Meat Sauce:
- 1 onion
- 3 cloves of garlic
- 700 g minced meat (beef or a mix of beef and pork)
- 2 stalks of celery
- 3 tomatoes
- (as needed)
- Salt (to taste)
- Ground black pepper (to taste)
- Dried ground sweet paprika (to taste)
- 300 g tomato sauce
For the Béchamel Sauce:
- 50 g butter
- 60 g flour
- 600 ml milk
- Salt (to taste)
- Dried ground nutmeg (to taste)
For the Lasagna:
- 200 g lasagne sheets
- 200 g hard mozzarella cheese, grated
Instructions:
- Prepare the Meat Sauce:
- Finely chop the onion.
- Add the chopped onion and sauté until translucent.
- Heat some in a large pan over medium heat.
- Mince the garlic cloves and add to the pan, cooking until fragrant.
- Add the minced meat to the pan and cook until browned.
- Chop the celery stalks and tomatoes, then add them to the pan.
- Season with salt, ground black pepper, and dried ground sweet paprika to taste.
- Stir in the tomato sauce and let the mixture simmer for about 10-15 minutes until thickened.
- Prepare the Béchamel Sauce:
- In a separate saucepan, melt the butter over medium heat.
- Gradually whisk in the milk, ensuring there are no lumps.
- Add the flour and stir continuously to form a roux.
- Season with salt and dried ground nutmeg to taste.
- Cook, stirring constantly, until the sauce thickens.
- Assemble the Lasagna:
- Preheat your oven to 180°C (355°F).
- In a baking dish, spread a thin layer of meat sauce on the bottom.
- Place a layer of lasagne sheets over the meat sauce.
- Add another layer of meat sauce, followed by a layer of béchamel sauce.
- Sprinkle a portion of the grated mozzarella cheese over the béchamel.
- Repeat the layers until all ingredients are used, ending with a layer of béchamel sauce topped with the remaining mozzarella cheese.
- Bake:
- Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
- Cover the baking dish with aluminum foil and bake in the for 25 minutes.
- Serve:
- Let the lasagna cool for a few minutes before slicing and serving.
- Enjoy your classic beef lasagna with a side salad or garlic bread.
Serving Suggestions:
- Garnish with fresh basil or parsley for added flavor and color.
- Pair with a fresh green salad and a side of garlic bread for a complete meal.
Cooking Tips:
- For a richer flavor, use a mix of ground beef and pork.
- Make sure to let the lasagna rest for a few minutes after baking to allow the layers to set.
Nutritional Benefits:
- Vitamins and Minerals: Tomatoes and celery add essential vitamins and minerals.
- Protein: Minced meat provides a good source of protein.
- Calcium: Cheese and milk contribute to calcium intake.
Dietary Information:
- Gluten-Free Option: Use gluten-free lasagne sheets and flour for the béchamel sauce.
- Vegetarian Option: Substitute minced meat with a meatless alternative or extra vegetables.
Storage:
Store leftovers in an in the for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Reheat in the oven or microwave until thoroughly warmed.
Why You’ll Love This Recipe:
- Comforting: A classic comfort food that’s perfect for any occasion.
- Flavorful: Rich layers of meat sauce, creamy béchamel, and melted cheese.
- Make-Ahead: Prepare it in advance and bake when ready to serve.
Conclusion:
This Classic Beef Lasagna is a delightful and satisfying dish that’s perfect for sharing with family and friends. With its rich flavors and comforting textures, it’s sure to become a favorite in your household. Enjoy the delicious layers of this traditional lasagna and savor every bite. Bon appétit!