Classic lasagne with béchamel sauce
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Gastrotools
Recipes from professionals
The classic lasagne with béchamel sauce and cheese is a sure hit with both young and old. Enjoy it as it is or together with a nice green salad with vinaigrette.
You can replace the fresh lasagne sheets with dried ones. Adjust the cooking time accordingly.
Servings
: 6
servings
Ingredients
1
onion
4
cloves
garlic
1
stalk
celery
1
carrot
Oil for frying
600
g
minced beef
4
tbsp
tomato paste
2.5
dl
beef or veal stock
1
can
chopped tomatoes
1
tsp
dried thyme
1
tsk
dried oregano
Salt and pepper
25
g
butter
3
tbsp
wheat flour
5
dl
milk
grated nutmeg to taste
400
g
fresh lasagne sheets
150
g
grated cheese, e.g. mozzarella
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Instructions
Step 1/8
Peel and chop the onion and garlic. Cut the celery into fine cubes. Peel the carrot and cut it into fine cubes.
Step 2/8
Fry the onion, garlic, celery and carrot in oil for 4-5 minutes.
Step 3/8
Add the minced beef and brown it over high heat. Add the tomato paste and let it fry for 1-2 minutes. Add stock, chopped tomatoes and spices.
Step 4/8
Bring to a boil and let the sauce simmer for 10 minutes. Taste and season with salt and pepper.
Step 5/8
Melt butter in a pot, add wheat flour and stir it together. Pour the milk in little by little while stirring constantly, so you get a smooth sauce without lumps.
Step 6/8
Taste and season with nutmeg, salt and pepper.
Step 7/8
Spread a little meat sauce on the bottom of a baking dish or a large oven-safe dish. Lay a layer of lasagne sheets on top, then a layer of meat sauce, and then some of the béchamel sauce. Continue with the rest and finish with a generous layer of béchamel sauce. Sprinkle with grated cheese.
Step 8/8
Bake the lasagne at 200 degrees with fan heat for approximately 15 minutes, until the top is golden.
