Lasagna with Minced Meat and Béchamel Sauce

"This lasagna is very similar to lasagna Bolognese but it is our humble opinion that it is much juicier and tastier than the latter. One thing is certain though there`s nothing better than a home-cooked meal."
Preparation30 min.
Cooking60 min.
Тotal90 min.
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  • lasagna sheets - 9 oz (250 g) ready - made (1 pack)
  • mince - 10.5 oz (300 g)
  • onions - 1 head
  • tomatoes - 9 oz (250 g) minced, canned
  • cheese
  • black pepper
  • salt
  • for the bechamel sauce
  • oil - 4 - 5 tbsp
  • flour - 4 - 5 tbsp
  • milk - 1 1/5 cups (300 ml)


Chop the tomato finely and stew it with the sauce gently. Add the minced meat and stir well, season with salt and pepper to taste and allow to thicken. In a separate bowl, prepare the béchamel sauce - put the oil in to heat up and fry it until the flour is browned, add the milk.

Stir the sauce until it thickens and becomes homogeneous, season it with a little salt and pepper and remove it from the fire.

Prepare the lasagna sheets according to package directions. Arrange them in an oven dish, starting with a layer of sheets, then a layer of the tomato sauce with minced meat, then put béchamel sauce on it and repeat until out of ingredients. Be sure to finish off with lasagna sheets, covered only with béchamel sauce.

Sprinkle with plenty of grated cheese and bake in a moderate oven for 30-40 minutes.


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