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Restaurant-Style Lasagna with Bolognese and Béchamel

Layers of lasagna sheets tucked between a rich meat bolognese, a creamy béchamel and cheese, baked until golden and bubbling.
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مدة التحضير 40 minutes
مدة الطهي 40 minutes
الوقت الكلي 1 hour 20 minutes
عدد الحصص: 6 people
Ingredients Method Notes

المقادير
  

  • 1 box of lasagna sheets
  • 500 g ground beef
  • 1 onion and 1 garlic clove
  • 1 can of crushed tomatoes
  • 1 tablespoon tomato paste
  • Oregano, salt and pepper
  • For the béchamel: butter + flour + milk + nutmeg
  • Mozzarella and grated parmesan

Method
 

  1. Make the bolognese: sauté the onion and garlic, add the beef and let it brown, then stir in the tomatoes, tomato paste and seasonings, and simmer until thickened.
  2. Make the béchamel: melt the butter, stir in the flour, then gradually add the milk while whisking until it thickens, and season with salt and nutmeg.
  3. Grease a baking dish and spread a little bolognese over the bottom.
  4. Lay down a layer of lasagna sheets, then bolognese, béchamel and cheese, and repeat the layers.
  5. Finish with a layer of béchamel and a generous amount of cheese.
  6. Bake in an oven preheated to 180°C for about 35–40 minutes, until golden and cooked through. Let it rest before slicing.

ملاحظات

Plenty of sauce between the layers keeps the pasta from drying out.
Letting the lasagna rest after baking makes it easier to slice.
It can be assembled ahead and kept in the fridge before baking.