Stacey’s Lasagna for Te
A cozy, cheesy, and hearty dish perfect for a comforting evening meal.
Ingredients
For the meat sauce:
500g ground beef (or beef/pork mix)
1 medium onion, finely chopped
2 garlic cloves, minced
1 can (400g) chopped tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
1–2 tbsp olive oil
For the béchamel (white) sauce:
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk (warm)
Pinch of ground nutmeg (optional)
Salt and pepper to taste
Others:
6–8 lasagna sheets (oven-ready or pre-cooked)
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh parsley or basil for garnish (optional)
Garlic bread (optional, for serving)
Instructions
1. Make the meat sauce:
Heat olive oil in a pan over medium heat.
Add chopped onions and garlic; sauté until soft.
Add ground beef and cook until browned.
Stir in tomato paste and chopped tomatoes.
Abd oregano, basil, salt, and pepper.
Let simmer on low heat for 15–20 minutes until thickened.
2. Prepare the béchamel sauce:
In a saucepan, melt butter over medium heat.
Whisk in the flour and cook for 1–2 minutes until golden.
Slowly add warm milk, whisking constantly to avoid lumps.
Cook until the sauce thickens.
Season with salt, pepper, and nutmeg (optional).
3. Assemble the lasagna:
Preheat the oven to 180°C (350°F).
In a baking dish, start with a layer of meat sauce.
Add a layer of lasagna sheets.
Spread some béchamel sauce over the pasta.
Repeat the layers: meat sauce, pasta, béchamel – finishing with béchamel on top.
Sprinkle mozzarella and Parmesan generously on top.
4. Bake:
Bake in the preheated oven for 30–40 minutes, or until bubbly and golden brown on top.
Let it rest for 10 minutes before serving.
5. Serve:
Serve hot with garlic bread or a green salad on the side.
Garnish with fresh parsley or basil if desired.