Classic Meat Lasagna

Pasta and Pizza | Italian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Make sure to thoroughly spread sauce on the edges of the dry sheets; otherwise, it will turn out too dry.

Ingredients

Ground meat - 20 oz
Marinara sauce - 20 oz
Butter - 0 oz
Wheat Flour - 2 ½ spoons
Olive Oil - 2 spoons
Milk - 25 fl oz
Ready-made dry lasagna sheets - 10 pieces
Hard Cheese - 20 oz

Step by Step guide

Step 1

In a saucepan, add butter and 2 tablespoons of vegetable oil, and melt together. Gradually add the flour, stirring continuously to avoid lumps.

Step 2

Once all the flour is incorporated, pour in all the milk. Reduce the heat and simmer until you reach the desired consistency: not too runny, but also not too thick. It's important to stir the sauce constantly to prevent it from burning. The consistency should be similar to that of low-fat sour cream.

Step 3

In a skillet, heat the olive oil. Add the ground meat (preferably a mix of pork and beef).

Step 4

Fry the minced meat until it's halfway cooked. Pour in the Bolognese sauce, and season with salt and pepper to taste.

Step 5

Preheat the oven to 355°F. Grease the baking dish with butter. Pour a little bit of béchamel sauce on the bottom, just enough to cover it.

Step 6

Layer the uncooked sheets. Spread the prepared filling generously on the sheets, then add grated cheese on top of the filling. Finally, pour béchamel sauce over the cheese.

Step 7

Add as much sauce as you think is necessary to make the lasagna juicy. Layer dry lasagna sheets on top of the sauce. Repeat the process.

Step 8

Spread the last layer of sheets with béchamel sauce and generously sprinkle cheese on top. Let it sit for about 7–10 minutes. Place in the oven and bake for 30 minutes.