Italian Lasagna with Meat and Bechamel Sauce

Italian Lasagna with Meat and Bechamel Sauce

60 min
Medium
1 serv.
410 g / 1 serv.

Rating

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Description

Classic Italian lasagna with ground beef, tomato sauce and delicate bechamel sauce

  1. Preheat the oven to 180°C (350°F).
  2. Finely chop the onion, grate the carrot, dice the tomato, and mince the garlic.
  3. Heat sunflower oil in a pan, sauté the onion until translucent, add carrot and garlic, cook for 3 minutes.
  4. Add ground beef and cook, breaking up lumps, until done (about 10 minutes).
  5. Add tomatoes, tomato paste and water, season with salt and pepper, simmer for 10 minutes over low heat.
  6. For the bechamel sauce, melt butter in a saucepan, add flour and cook for 1-2 minutes, stirring.
  7. Gradually pour in the milk, whisking constantly to avoid lumps.
  8. Cook the sauce over low heat until thickened (5-7 minutes), add salt and nutmeg.
  9. Grease a baking dish with butter.
  10. Layer lasagna sheets, then meat sauce, then bechamel sauce.
  11. Repeat the layers, finishing with bechamel sauce.
  12. Sprinkle with grated Parmesan and Gouda on top.
  13. Bake in the oven for 25-30 minutes until golden brown.
  14. Let the lasagna rest for 5-10 minutes before serving.
704
172 kcal / 100 g
kcal
33.9 g
8.3 g / 100 g
Protein
46.3 g
11.3 g / 100 g
Carbohydrates
42.3 g
10.3 g / 100 g
Fats