Who can resist the warm, cheesy goodness of homemade lasagna?
There’s nothing quite like the mouthwatering aroma of layers of pasta, rich meat sauce, and creamy béchamel wafting through your kitchen. This homemade lasagna isn’t just any old recipe—it’s a warm hug on a plate! It’s indulgent yet surprisingly simple to make, perfect for impressing guests or treating your family on a cozy dinner night.
Why Make This Recipe
If you’re wondering why this lasagna is a must-try, let me break it down for you:
- Easy cleanup: With just a single baking dish involved, you won’t need an army of pots and pans to tackle.
- Family-friendly: Kids and adults alike will be fighting over the last piece. Who could resist all that cheesy goodness?
- Budget-friendly: You can create this hearty dish without breaking the bank; it’s far more affordable than dining out!
Honestly, who wouldn’t want to dive into that cheesy goodness? 😂
Ingredients
You don’t need fancy stuff — just these basics!
- Plaques à Lasagnes
- 1 kg hachis de boeuf
- 4 pots de sauces bolognaises
- 2 petites boîtes de concentrées de tomates
- 2 oignons
- Sel, poivre, herbes de provence
- Un liseré d’huile
- 20 grs de beurre
- 30 grs de beurre
- 6 cuillères à soupe de farine
- 1 litre de lait
- 1 jaune d’œuf (un peu de muscade pour certains qui aiment)
- Emmental râpé pour finir
Directions
Ready to get cookin’? Just follow these steps:
- In a large pot, melt 20 grs of butter. Sauté the sliced onions until they’re translucent.
- Add the hachis de boeuf and cook until browned.
- Mix in the 4 pots of bolognaise sauce and concentrated tomato diluted in some sauce. Season with salt, pepper, and herbes de provence, then let it simmer while stirring occasionally.
- To make the béchamel: Melt the remaining 30 grs of butter in a saucepan. Add 6 tablespoons of flour to create a roux. Gradually whisk in 1 liter of milk and keep stirring until it thickens. Remove from heat, then stir in 1 egg yolk, salt, and pepper.
- In a baking dish, drizzle a little oil to grease. Layer lasagna sheets, béchamel, meat sauce, and repeat until all ingredients are used up. Finish with a layer of meat sauce topped with grated Emmental.
- Cover with aluminum foil and bake in the oven at 200°C for about 50 minutes. Enjoy! 🍽️
How to Make Homemade Lasagna (Overview)
Here’s a simple overview of how it all comes together:
- Start with the meaty marinara—sauté onions, brown the beef, and mix in sauces.
- Whip up that creamy béchamel; it’s a cinch and you’ll feel like a pro.
- Layer everything into one pan like it’s a culinary Jenga… just a cheesy version!
- Bake and let the magic happen—soon you’ll have bubbling, golden perfection. Don’t forget about your aromatic herbs—they do wonders for the smell!
How to Serve Homemade Lasagna
When it comes to serving this homemade delight, presentation counts! Slice it up and serve with a sprinkle of fresh parsley for color. Pair it with a side salad for a splash of freshness, and maybe some crusty bread for that perfect crunch. The colors and aromas will practically scream, “Dig in!”
How to Store Homemade Lasagna
You’ve made enough to feed an army, but what if there are leftovers? No worries! It keeps well in the fridge for about 3–5 days. Just cover it tightly. If you want to keep it longer, pop it in the freezer—it can last up to 3 months! When reheating, just cover it with foil to keep it moist, and you’re good to go.
Tips to Make Homemade Lasagna
- Make it ahead: Assemble the lasagna and store it uncooked in the fridge—just bake it when you’re ready!
- Use no-boil noodles: Want to save time? These can cut down on prep.
- Herb baskets: Play around with your herbs for a flavor explosion—basil and oregano are great additions!
- Cheese swap: Don’t have Emmental? Mozzarella works (and gives extra stringiness).
Variation
Want to mix things up? Try adding spinach or zucchini to the mix—it’s a sneaky way to get your veggies in. For a vegan version, swap out the beef for lentils and use plant-based cheese in the béchamel.
FAQs
Q1: Can I substitute the ground beef with turkey?
Absolutely! Ground turkey is a leaner alternative.
Q2: Can I prepare the lasagna a day in advance?
For sure! Assemble it the night before and bake when you’re ready to dig in.
Q3: How do I freeze leftovers?
Let it cool, then wrap it tightly in plastic wrap and foil. It’ll be your secret freezer stash!
📌 Pin this recipe for your next cozy dinner night!
Homemade Lasagna
Ingredients
Method
- In a large pot, melt 20 grs of butter. Sauté the sliced onions until they’re translucent.
- Add the hachis de boeuf and cook until browned.
- Mix in the 4 pots of bolognaise sauce and concentrated tomato diluted in some sauce. Season with salt, pepper, and herbes de provence, then let it simmer while stirring occasionally.
- Melt the remaining 30 grs of butter in a saucepan. Add 6 tablespoons of flour to create a roux.
- Gradually whisk in 1 liter of milk and keep stirring until it thickens.
- Remove from heat, then stir in 1 egg yolk, salt, and pepper.
- In a baking dish, drizzle a little oil to grease.
- Layer lasagna sheets, béchamel, meat sauce, and repeat until all ingredients are used up.
- Finish with a layer of meat sauce topped with grated Emmental.
- Cover with aluminum foil and bake in the oven at 200°C for about 50 minutes.
- Enjoy!