A while ago I shared the Roasted Vegetable Lasagna Recipe and decided it was about time I got going and shared a meat version as well. I did not want any version with meat and here I bring the recipe for a delicious beef lasagna.
I love to tell you that there is an incredible balance of flavors that makes this lasagna even more delicious. This recipe is made up of three layers of lasagna pasta stuffed with plenty of bolognese, béchamel sauce and lots of cheese. Best of all, this dish is quite traditional in our families.
What I would say is that I have made the lasagna over and over again, with small adjustments each time I repeated it, until I found the exact proportions that this recipe has. Although the lasagna on its own is delicious, I am concerned that it seems a bit lonely on the plate. There is something psychological that tells me that that lonely square in the center of the plate does not look aesthetic.
Other easy-to-make lasagna recipes >> Lasagna with roasted vegetables
A plate of other pasta does not have the same effect, I suppose it is because I can spread it, fill the plate and look like a "proper" meal. However, if you take the lasagna and spread it all over the plate, instead of looking like a decent dinner, it looks like a mess. In this recipe, I solved my trauma by adding a considerable amount of bolognese and béchamel that served me as "decoration."
All of these lasagna ingredients are simple, as is the preparation of this nutritious and tasty recipe.
It's delicious beef lasagna It has three layers of pasta, filled with hearty bolognese, béchamel sauce, and loads of cheese.
- 12 sheets of lasagna
- 50 g of grated Parmesan cheese
- 100 g of grated cheddar cheese
For the Bolognese
- 2 tablespoons olive oil
- 500 g ground beef
- 1 cebolla
- 400 g of tomato paste
- 2 tablespoons tomato puree
- 1 beef broth tablet
- 150 ml of dry wine (If you prefer to leave the wine out, just replace it with water)
- 250 ml water
For the bechamel sauce
- 25 butter g
- 25 g of wheat flour
- 250 ml of milk
- Nutmeg powder
For the Bolognese
- Cut the onion finely.
- Heat half the olive oil in a skillet.
- Add the ground beef and cook until golden brown, but not fully cooked.
- Remove the beef from the skillet and set aside.
- Pour the remaining olive oil into the pan and add the onion.
- Cook over low heat for 5 minutes until transparent.
- Return the meat to the pan and add the remaining ingredients (the crushed tomato, the tomato puree, the beef bouillon cube, the wine, the water and a little thyme).
- Bring to a boil and lower the heat to low.
- Cook for about 15 minutes or until the sauce has reduced.
While the bolognese is being made, preheat the oven to 200 ° C and make the béchamel.
For the bechamel
- Put the butter and flour in a saucepan.
- Cook over low heat until the butter melts.
- Stir vigorously until these two ingredients are fully incorporated.
- Begin to gradually add the milk, stirring constantly. You must ensure before each new addition that the previous one is fully incorporated.
- Once all the milk has been added, add the nutmeg, salt, and pepper.
- Stir continuously until the sauce has thickened and is the desired consistency.
If the bolognese is not ready yet, cover the béchamel with cling film, pushing it down so that it is in full contact with the surface of the sauce. This will stop a layer from forming on its surface.
Assembling the lasagna
- In a suitable mold place four sheets of lasagna leaving at least 2 cm of separation between them.
- Pour a third of the Bolognese on top of the sheets.
- Pour in a third of the béchamel and distribute it evenly over the bolognese.
- Sprinkle a third of the grated cheese.
- Cover with another four sheets of lasagna.
- Repeat steps 2, 3, 4, and 5 until all three layers are complete.
- Place in the oven.
- Bake for 20 minutes, the cheese should be golden.
- Serve hot.
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