Lasagna
350-500 g lean beef mince
1 small onion, finely chopped
4 cloves of garlic, minced
2 carrots, grated
500 ml passata
2 small cans of tomato paste (80 g each)
½ tin of chopped tomatoes
1 beef stock cube, crushed
1 tsp oregano
½ tsp basil
¼ tsp garlic powder
Salt and pepper to taste
Béchamel Sauce:
2 tbsp butter
400 ml milk or almond milk
2 tbsp flour
A pinch of grated nutmeg
Black pepper to taste
1 dl shredded mozzarella cheese (optional)
6 lasagna sheets
60 g shredded cheese for topping
Prepare the Meat Sauce:
Sauté the chopped onion in oil in a pan until softened.
Add the minced garlic and sauté for 1 minute.
Then, add the beef mince to the pan and cook until browned.
Stir in the passata, chopped tomatoes, tomato paste, grated carrots, and spices.
Allow the meat sauce to simmer on low heat for 20-30 minutes.
Prepare the Béchamel sauce:
Melt the butter in a pot, then remove it from the heat.
Add the flour to the pot and mix well, then return it to a low heat.
Gradually pour in the milk, stirring well in between to prevent lumps.
Season with nutmeg, salt, and pepper, then remove from heat.
Stir in the shredded mozzarella until melted and well combined.
Assemble the Lasagna:
Start by spreading a layer of meat sauce at the bottom of a baking dish.
Follow with a layer of Béchamel sauce and then the lasagna sheets.
Repeat the layers, ensuring the last layer is Béchamel sauce topped with shredded cheese.
Bake in a preheated oven at 180°C for 25-30 minutes.
Let the lasagna stand for 10 minutes before slicing and serving.