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Homemade Classic Lasagna with Cheddar Béchamel | Lasagna clasică de casă cu cheddar și bechamel
A cheesy, comforting lasagna that vanishes from the plate as soon as it hits the table!
Ingredients
For the Meat Sauce:
Olive oil (for sautéing)
500
g
minced meat (beef or mix)
1
medium yellow onion, finely chopped
½
red onion, finely chopped
3
carrots, grated
5
garlic cloves, finely chopped
2
bay leaves
250
ml
tomato juice
1
tbsp
tomato paste
1
cup
water (or celery-infused broth)
Salt and black pepper, to taste
For the Béchamel Sauce:
50
g
butter
3
tbsp
flour
4
cup
milk
Salt and black pepper, to taste
Grated cheddar cheese (quantity to taste, around 100 g recommended)
Other:
Lasagna sheets (fresh or dry, as needed)
Instructions
1
Prepare the Meat Sauce:
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.
2
Make the Béchamel Sauce:
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.
3
Assemble the Lasagna:
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.
4
Bake:
Preheat oven to 180°C (356°F).
Bake for about 30–40 minutes or until golden brown on top.
