Homemade Lasagna

Lasagna with beef filling, homemade béchamel sauce, topped with mozzarella.

120 min · 4 servings

Ingredients

• 250 g Lasagna sheets
• 100 g Mozzarella, shredded
• 1 tbsp Butter
• 400 g Beef mince (8–12% fat)
• 70 g Tomato puree, concentrated
• 1 piece Vegetable stock cube
• 1 piece Onion
• 2 piece Garlic cloves
• 2 tsp Dried oregano
• 2 tsp Dried thyme
• 0.5 tsp Salt
• 1 pinch Pepper
• 250 ml Water
• 150 g Carrots, shredded
• 25 g Butter
• 3 tbsp Flour
• 1 l Milk
• 0.25 tsp Salt
• 1 pinch Nutmeg

Steps

1. Brown the beef mince, garlic, and onion if using.
2. Add the oregano, thyme, salt, pepper, stock cube, water, concentrated tomato puree, and carrots if using. Simmer for 15–20 minutes.
3. Melt the butter in a pot. Add the flour and mix until it forms a paste.
4. Slowly add the milk in small amounts, stirring until smooth before adding more, so the sauce stays lump-free.
5. Once all the milk is in, raise the heat and bring to a boil. Stir continuously until the sauce thickens, keeping at it while the meat finishes.
6. Season with salt and a pinch of nutmeg.
7. Grease an oven-safe dish lightly with butter or olive oil.
8. Pour in just enough béchamel to cover the bottom of the dish.
9. Alternate lasagna sheets and meat filling until both are used up.
10. Pour the remaining béchamel over the top.
11. Let the lasagna sit for 30 minutes to soak. Preheat the oven to 200°C conventional in the meantime.
12. Top with mozzarella just before baking.
13. Bake for 30 minutes.
14. Rest for at least 15 minutes before serving.