Easy Lasagna Recipe

5 from 4 votes

This easy lasagna recipe is made with slow-cooked beef sauce, creamy bechamel, lasagna sheets, and melted cheese. It is made without ricotta cheese or cottage cheese and serves 8 people.

Prep Time30

Cook Time3 30

Total Time4

Course: Main Course

Cuisine: Italian

Diet: Low Salt

Servings: people

Calories: 709kcal

Author: Ayla Clulee

Ingredients

Meat Sauce

1 ⅔ lb beef mince (750 grams)
2 tablespoon olive oil
2 large onions (finely chopped)
4 cloves garlic (finely chopped)
1 large carrot (finely diced)
2 sticks celery (finely diced)
1 cup red wine
2 tablespoon tomato paste
1 red chili (optional) (finely chopped)
28 oz chopped tomatoes (use fresh or tinned) (800 grams/2 tins chopped tomatoes)
1 teaspoon freshly ground black pepper
½ teaspoon sugar
½ cup milk
1 cup beef stock
4 bay leaves
8 sprigs thyme (only leaves and finely chopped)
2 teaspoon salt

Béchamel Sauce

¾ stick butter (80 grams)
⅔ cup all-purpose flour (80 grams)
3 ⅓ cups whole milk or reduced fat milk
½ teaspoon nutmeg
½ teaspoon salt
3 ½ oz grated parmesan cheese (100 grams)

Lasagna

10 oz lasagna sheet (fresh or no precooked dry sheet) (300 grams)
3 ½ oz grated mozzarella cheese (100 grams)
2 oz grated cheddar cheese (50 grams)

US Customary - Metric

Instructions

Make the Meat Sauce

Place a large pan or Dutch oven over medium heat and add the ground beef.
Cook until browned, breaking it up with a wooden spoon so there are no large lumps. Add olive oil only if the pan looks dry.
Add the onions and garlic, then cook until soft and translucent.
Add the carrot and celery, then cook for another 5 minutes.
Pour in the red wine and scrape the bottom of the pan. Let the wine reduce until almost fully evaporated.
Stir in the tomato paste and cook for 2 minutes. Add the chopped tomatoes, chili if using, black pepper, sugar, milk, beef stock, bay leaves, thyme, and salt. Stir well, lower the heat, cover with a lid, and simmer gently for 2 hours.
Remove the lid and cook for another 30 minutes, or until the sauce has thickened and the meat is tender.
Stir occasionally while cooking so the sauce does not stick to the bottom of the pan. Remove the bay leaves before assembling the lasagna.

Make the Béchamel Sauce

Melt the butter in a saucepan over medium heat.
Stir in the flour and cook for 2 minutes, stirring all the time.
Whisk in the warm milk a little at a time until the sauce is smooth.
Cook over low heat for a few minutes, stirring all the time, until the sauce thickens and the flour taste disappears.
Remove from the heat and whisk in the salt, nutmeg, and grated parmesan cheese.

Assemble and Bake

Preheat the oven to 360°F / 180°C fan.
Spoon one-third of the meat sauce into the bottom of a 13 x 9 x 3½ inch / 33 x 22 x 9 cm baking dish.
Cover with lasagna sheets, breaking them if needed to fit. Spread one-third of the bechamel sauce over the pasta sheets.
Repeat the layers two more times, finishing with bechamel sauce on top. Sprinkle with grated mozzarella and cheddar.
Bake for 40 to 50 minutes, or until golden and bubbling.
Let the lasagna rest for 15 to 20 minutes before slicing and serving.

Notes

Use a deep baking dish so the lasagna does not bubble over while baking.
No-boil lasagna sheets work well in this recipe. You can also use fresh lasagna sheets.
Cook the meat sauce slowly for the best flavor and texture. A thin sauce can make the lasagna watery.
Make the bechamel after the meat sauce is ready, so it stays smooth and easy to spread.
If the bechamel becomes too thick, whisk in a splash of warm milk.
Check the salt carefully if using store-bought beef stock or stock cubes.
Let the lasagna rest before slicing so the layers hold together.
Assemble up to 24 hours ahead and keep covered in the refrigerator before baking.
Store leftovers in the refrigerator for up to 4 days.
Freeze whole or in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition