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Homemade Lasagna

Savor the warm, cheesy goodness of homemade lasagna, layered with rich meat sauce and creamy béchamel. Perfect for family dinners or impressing guests.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Meat Sauce
  • 1 kg hachis de boeuf Ground beef
  • 4 pots sauces bolognaises Bolognese sauce
  • 2 petites boîtes de concentrées de tomates Tomato paste
  • 2 unit oignons Onions, sliced
  • to taste Sel, poivre, herbes de provence Salt, pepper, and herbes de provence for seasoning
  • a drizzle d'huile A drizzle of oil to grease the dish
Béchamel Sauce
  • 30 grs de beurre Butter for béchamel
  • 6 cuillères à soupe de farine Flour to create a roux
  • 1 litre de lait Milk for béchamel
  • 1 unité jaune d'œuf Egg yolk
  • to taste Sel, poivre Salt and pepper to taste
  • optional un peu de muscade Nutmeg for flavor
Lasagna Assembly
  • Plaques à Lasagnes Lasagna sheets
  • Emmental râpé Grated Emmental cheese for topping

Method
 

Preparation
  1. In a large pot, melt 20 grs of butter. Sauté the sliced onions until they’re translucent.
  2. Add the hachis de boeuf and cook until browned.
  3. 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.
Making Béchamel
  1. Melt the remaining 30 grs of butter in a saucepan. Add 6 tablespoons of flour to create a roux.
  2. Gradually whisk in 1 liter of milk and keep stirring until it thickens.
  3. Remove from heat, then stir in 1 egg yolk, salt, and pepper.
Assembling and Baking
  1. In a baking dish, drizzle a little oil to grease.
  2. Layer lasagna sheets, béchamel, meat sauce, and repeat until all ingredients are used up.
  3. Finish with a layer of meat sauce topped with grated Emmental.
  4. Cover with aluminum foil and bake in the oven at 200°C for about 50 minutes.
  5. Enjoy!

Notes

Serve with a sprinkle of fresh parsley, side salad, and crusty bread. Leftovers can be stored in the fridge for 3–5 days or frozen for up to 3 months.