Wasfetna

Lasagna

Layers of lasagna sheets, meat sauce and béchamel, baked under cheese until golden.

Lasagna with meat
Cooking time
1 hr 45 min
Hands-on time
40 min
Free time
45 min
Difficulty
Easy
Cuisine
Italian
Calories
950
Contains
Gluten, Dairy

Lasagna that cuts into clean layers without collapsing. The layers start and finish with béchamel because sheets touching the dish burn, and the boiled sheets are laid out separately the moment they come out so they don't stick. The hardest step is waiting twenty minutes before cutting.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the pasta

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Large pot for boiling — The sheets are boiled two minutes short, then laid on a towel.
  • Hand whisk — Béchamel needs constant whisking as the milk goes in so it does not lump.
  • Deep baking dish — The depth takes the repeated layers without overflowing.

Method

  1. Boil plenty of water and salt it well until it becomes as salty as seawater.

    8 min
    You’ll know it’s ready when

    The water is at a rolling boil and the salt has dissolved.

    Tip: One tablespoon of salt per liter — this is the only time you season the pasta itself.

  2. Prepare the meat sauce: Sauté the onions and meat, add the sauce and oregano and let it thicken.

    20 minYou can walk away
    You’ll know it’s ready when

    The sauce is thick, not runny.

  3. Prepare the béchamel sauce: butter, then flour, then milk gradually, whisking until it thickens.

    12 min
    You’ll know it’s ready when

    Smooth, without lumps, and coats the spoon.

  4. Boil the lasagna sheets for two minutes less than the instructions and spread them out on a towel.

    8 min
    You’ll know it’s ready when

    The sheets are pliable and not stuck together.

    Tip: Sheets that stick together tear — lay them out separately as soon as they come out.

  5. Arrange the layers: béchamel, slices, meat, béchamel — repeat and finish with béchamel and cheese.

    12 min
    You’ll know it’s ready when

    The final layer is béchamel and cheese covering everything.

    Tip: Start and end with béchamel — sheets touching the dish burn.

  6. Bake at 190° until the top is golden brown, and leave for twenty minutes before cutting.

    45 minYou can walk away
    You’ll know it’s ready when

    The piece comes out with distinct layers that do not collapse.

On the same table

Dishes that belong beside this one.

More from Pasta