Pasta and noodles
ChefNicole Maawad
Easy Lasagna Recipe
A wonderful, tried-and-true homemade easy lasagna recipe! Once your kids try this at home they won't want the restaurant version — that's what happened to us!
Easy lasagna recipe — a wonderful homemade version!
Ingredients
Start here, then move straight into the method.
- 12 lasagna sheets
- 600 g ground beef
- 2 chopped onions
- 3 garlic cloves
- 2 cups peeled and crushed tomatoes, or ready canned tomatoes
- 1 cup water
- paprika or sweet red pepper
- basil, dried or fresh
- salt
- White sauce (béchamel)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- salt
- shredded mozzarella cheese
- a pinch of nutmeg
- To prepare the béchamel
- Melt the butter over low heat, then add the flour, stirring constantly until the flour absorbs all the butter.
- If the béchamel is too thick, you can add a little more milk.
- In a glass ovenproof dish, spread a little chopped tomato, then a layer of lasagna sheets, then béchamel, then the meat mixture, and finally mozzarella cheese.
- Continue in the same order for two layers (lasagna - béchamel - meat - mozzarella)
- For the final layer of lasagna, spread the remaining béchamel over the top and place the lasagna dish on the middle rack of the oven at a high temperature for approximately 30 minutes or longer, depending on your oven's strength.
- Brown the top of the lasagna, sprinkle mozzarella over the top and brown that as well.
Method
Follow the cooking sequence without leaving the page.
- Sauté the onion and garlic in a little corn oil until softened
- Add the ground beef and cook, stirring; add the spices and continue stirring until the meat is fully cooked
- Add the crushed tomatoes and a little water
- Simmer the mixture over low heat until well combined
- Then add the lukewarm milk while stirring, making sure the milk stays smooth with no lumps; then add the salt. Continue stirring until the mixture thickens, then set it aside to cool to room temperature.
Recipe tags
Pasta and noodlesInternational
