Classic lasagna is one of our favorite meals. In fact, we like it so much, we make different types of lasagna. We actually have this recipe here and also our vegetarian lasagna recipe too. So if you prefer it, you can make that one instead.
The classic lasagna calls for pasta, tomato, beef, bechamel sauce and cheese, which could be optionañ. We love it, because when it´s good it´s great. Plus, it is one of those things pretty much everyone loves and such a comfort food.
Just in case you don´t know, bechamel sauce is a white sauce made by mixing flour and butter, then adding milk, spices and cheese. This sauce turns out way better when made at home. Of course you could buy it instead at the supermarket, but it is so easy to make and tastes better when homemade. Plus, when it comes to lasagna, the bechamel sauce you use really makes a difference.
In this recipe we use a combination of both ground pork and beef meat. But you can use only beef if you prefer it. We like to use a combination because we feels it gives it some extra flavor that we really enjoy.
I can assure you you will love this lasagna recipe. Now, to eat along with it you can have some bread, any type. Or maybe you could make a garlic bread by addind some butter and garlic to a premade bread and putting it in the oven to cook some more, that always goes great.
If you like this recipe, you have to see our vegetarian lasagna, where we use eggplant instead of pasta sheets and use a vegetables mixture as a filling.
- 0.87 lb (400 gr) ground beef
- 0.87 lb (400 gr) ground pork
- 1 onion
- 2 garlic cloves
- 2 carrots
- 10.60 oz (300 gr) mashed tomato
- 19.40 oz (550 gr) tomato sauce
- 2 tsp dry oregano
- 2 tsp dry basil
- Olive oil needed amount
- Salt and pepper to taste
- 3 tbsp (1.60 oz) (45 gr) butter unsalted
- 3 tbsp (0.88 oz) (25 gr) all purpouse flour
- 2 C (16.23 fl oz) (480 ml) milk
- 1/2 C parmesan cheese shredded
- 1 pinch nutmeg ground
- Salt and pepper to taste
- 10.60 oz (300 gr) lasagna pasta sheets fresh or dried uncooked
- 15.50 oz (440 gr) mozzarella cheese shredded or in slices
- 1 tsp dry oregano
Put some oil in a big pot on the stove over medium heat. Cut the onion, garlic and carrots into small dices and put them in the pot. Cook for 6 minutes until they turn softer.
Add both ground meats and cook for 3 more minutes. Add in the mashed tomato and tomato sauce, and season with the oregano, basil, salt and pepper.
Mix it all well, put the lid on and let it cook for 15 minutes over low heat until the liquid reduces a little and all the flavors come together. If needed, taste for salt and add some more after this.
In a medium size pot on the stove over medium heat, put the butter and let it melt. Add in the flour and mix well until the mixture is smooth. Cook stiring nonstop for 3 minutes.
Add in the milk little by little, beating with a hand whisk.
Once the milk is added, lower the heat and cook for 5 minutes stiring for the mixture not to burn or stick to the pot.
Take off the heat, mix in the parmesan cheese and mix until melted. Season with salt, pepper and nutmeg.
Cover the bechamel sauce with some plastic kitchen wrap, making sure the plastic touches the surface of it, to avoid a crust from forming.
Preheat the oven to 375º F (180º C). Grab a glass square mold of about 9.85 inches (25 cm).
Spread 2-3 tablespoons on the bottom of the mold and put some pasta sheets on top. Add 1/4 of the meat on top and 2-3 tablespoons extra bechamel sauce and 1/4 of the mozzarella cheese.
Repeat this process again starting with the pasta sheets until you get 4 layers of lasagna. In the end, decorate with more cheese on top, so it melts. And put some oregano on top.
Bake for about 30-35 minutes until lightly golden brown. Take it out of the oven and let it sit for at least 10 minutes before cutting and serving.