Lasagna(Mince Beef)

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Classic Italian Lasagna

A rich and comforting Italian dish made with layers of pasta, hearty meat sauce, creamy béchamel, and lots of cheese. Perfect for meal prep and family dinners!

Components

  1. Meat Sauce

  2. Béchamel Sauce

  3. Lasagna Sheets

  4. Layering & Baking

1. Meat Sauce

Ingredients

  • 2 tbsp olive oil

  • 450g minced beef

  • 3–4 garlic cloves, crushed

  • 2 medium onions, chopped

  • 5–6 tomatoes, pureed

  • 1 tsp lime juice

  • 1 tbsp tomato paste

  • 1 tbsp jaggery / sugar / ketchup (optional, for sweetness)

  • 1 bay leaf

  • 1 small cinnamon stick

  • 2–3 cloves

Spices & Seasonings

  • Salt, to taste

  • Black pepper, to taste

  • ½ tsp cumin powder

  • ½ tsp garam masala

  • 1 tsp meat masala

  • ½ tsp onion powder

  • ½ tsp garlic powder

  • ½ tsp taco seasoning (optional)

Herbs

  • Fresh: Parsley, basil, rosemary (chopped)

  • Dried: Oregano, rosemary, thyme, basil

Instructions

  1. Heat olive oil in a pan. Add bay leaf, cinnamon, and cloves.

  2. Add garlic and onions. Sauté until onions are caramelized.

  3. Add minced beef and cook until it starts to change color.

  4. Stir in salt, pepper, cumin, garam masala, meat masala, onion powder, garlic powder, and taco seasoning (if using).

  5. Add tomato puree, tomato paste, and jaggery/sugar/ketchup. Mix well and bring to a boil.

  6. Cover and simmer for 20–30 minutes until the sauce thickens and flavors meld.

  7. Add chopped fresh herbs and a pinch of dried herbs. Adjust to taste. Set aside.

2. Béchamel Sauce (White Sauce)

Ingredients

  • 4 tbsp butter

  • 4 tbsp all-purpose flour

  • 2½–3 cups milk

  • ½ cup grated cheddar cheese

  • ½ cup grated mozzarella cheese

  • Salt & pepper, to taste

  • A pinch of oregano, rosemary, basil, and thyme

Instructions

  1. In a hot pan, melt butter. Add flour and sauté until golden brown.

  2. Turn off the flame. Gradually whisk in milk to prevent lumps.

  3. Turn the flame back on. Stir continuously until it thickens.

  4. Add salt, pepper, and herbs.

  5. Stir in grated cheeses until melted and smooth. Set aside.

3. Lasagna Sheets

Preparation

  • Boil Method: Cook 9 sheets in salted boiling water for 10 minutes. Drain and set aside. (Preferred for better taste and texture.)

  • Instant Method: Use no-boil sheets directly. Convenient but may slightly differ in texture.

4. Layering & Baking

Layering Instructions

  1. Grease a baking dish.

  2. Spread a layer of meat sauce.

  3. Add a layer of lasagna sheets.

  4. Spread meat sauce again, followed by béchamel sauce.

  5. Repeat the layers.

  6. For the final layer, spread béchamel sauce and top with grated cheddar and mozzarella.

  7. Sprinkle with dried oregano.

To Bake Now or Later

  • Bake Immediately:

    • Preheat oven to 200°C.

    • Cover with foil and bake until it bubbles (about 25–30 mins).

    • Uncover and bake for an additional 10 mins until golden on top.

  • Make Ahead:

    • Cover and refrigerate overnight.

    • Bake the next day for enhanced flavor.

  • Freezing Option:

    • Assemble in freezer-safe trays and freeze.

    • Bake directly from frozen, adjusting baking time as needed.

Tips

  • Let the lasagna rest for 10–15 minutes before serving for cleaner slices.

  • Serve with a side salad or garlic bread for a complete meal.


 
 

 



 







Lasagne sheets








 



video recipe



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