Homemade Beef Lasagna with Béchamel Sauce
ID: 330c7224...
A rich and delicious homemade beef lasagna layered with savory meat sauce, creamy Béchamel cheese sauce, lasagna sheets, and topped with a generous blend of melted cheese.
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🍳 Cooking Flow
Brown the mince meat and simmer it with Bolognese sauce for 20 to 30 minutes. → Prepare the Béchamel sauce by making a roux with butter and flour, whisking in milk, and stirring in cheddar and mozzarella cheese. → Layer the meat sauce, cheese mix, lasagna sheets, another meat and cheese layer, Béchamel sauce, and top with more cheeses. → Bake at 180°C (350°F) for 40 to 45 minutes, then rest for 15 minutes before serving.
Cooking Steps
Brief Cooking Order
Brown the mince meat and simmer it with Bolognese sauce for 20 to 30 minutes. → Prepare the Béchamel sauce by making a roux with butter and flour, whisking in milk, and stirring in cheddar and mozzarella cheese. → Layer the meat sauce, cheese mix, lasagna sheets, another meat and cheese layer, Béchamel sauce, and top with more cheeses. → Bake at 180°C (350°F) for 40 to 45 minutes, then rest for 15 minutes before serving.
Introduction
A rich and delicious homemade beef lasagna layered with savory meat sauce, creamy Béchamel cheese sauce, lasagna sheets, and topped with a generous blend of melted cheese.
Step 1
Add 1.5 kg of mince meat into a large pot over medium heat and stir constantly to cook evenly.
Step 2
Once the meat is browned, add at least 1 pint of your favorite Bolognese or pasta sauce to the pot and stir well.
Step 3
Reduce the heat to low/simmer and let the meat sauce cook slowly for 20 to 30 minutes, stirring every couple of minutes.
Step 4
In a separate saucepan over low heat, melt 100 grams of butter or margarine.
Step 5
Sift in plain flour a little bit at a time while whisking to form a thick roux base.
Ingredients List
Important Notes
This recipe makes a large batch sufficient to feed 8 to 12 people.
Note: The presenter verbally mentions baking at '180 degrees Fahrenheit', but this is a slip of the tongue. It should be baked at 180 degrees Celsius (350 degrees Fahrenheit).
Whisk the Béchamel sauce continuously while adding flour and milk to prevent lumps from forming.
Letting the baked lasagna rest for 15 minutes makes it much easier to cut neat slices.
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