A cheesy, comforting lasagna that vanishes from the plate as soon as it hits the table!
Homemade Classic Lasagna with Cheddar Béchamel | Lasagna clasică de casă cu cheddar și bechamel
Ingredients
For the Meat Sauce:
For the Béchamel Sauce:
Other:
Instructions
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Prepare the Meat Sauce:
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- In a heated pan, add a little olive oil and the minced meat. Sear it until it gets a crust and a nice brown color.
- Meanwhile, prepare the vegetables: chop the onions and grate the carrots.
- Once the meat is seared, flip and cook until evenly browned.
- Add bay leaves, chopped garlic, carrots, and onions. Cover with a lid and simmer for 2–3 minutes until the vegetables soften.
- Stir in tomato juice, tomato paste, and a cup of water. Season with salt and pepper.
- Let everything simmer over low heat for 20 minutes, uncovered.
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Make the Béchamel Sauce:
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- In a saucepan, melt the butter, then add the flour and whisk continuously for 2 minutes.
- Slowly pour in the milk, stirring constantly until the sauce thickens.
- Season with salt, pepper, and mix in cheddar cheese to melt.
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Assemble the Lasagna:
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- In a baking dish, layer the components: start with a thin layer of béchamel, then lasagna sheets, meat sauce, and repeat.
- Finish with a generous layer of béchamel and more cheddar cheese on top.
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Bake:
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- Preheat oven to 180°C (356°F).
- Bake for about 30–40 minutes or until golden brown on top.
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