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
- Olive oil (for sautéing)
- 500 grams 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 milliliters tomato juice
- 1 tablespoon tomato paste
- 1 cup water (or celery-infused broth)
- Salt and black pepper, to taste
- 50 grams butter
- 3 tablespoons flour
- 4 cups milk
- Salt and black pepper, to taste
- Grated cheddar cheese (quantity to taste, around 100 g recommended)
- Lasagna sheets (fresh or dry, as needed)
For the Meat Sauce:
For the Béchamel Sauce:
Other:
Instructions
- 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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