Klassische Lasagne Hackfleisch Bechamel

This classic lasagne with ground meat and creamy bechamel sauce brings a comforting taste of Italy right into your kitchen. It’s perfect for a cozy evening with family or friends when you want to serve something hearty and satisfying. The layers of savory meat sauce, smooth bechamel, and melted cheese create a flavor combination that never fails to please.

I first made this lasagne inspired by my grandmother’s recipe and it quickly became a favorite. Now it’s our go-to comfort food whenever we want something rich with a homemade touch.

Ingredients

• Ground mixed meat from pork and beef: adds flavor and moisture
• Red onions: provide sweetness and a tender texture when cooked slowly
• Garlic cloves: essential for that classic Italian aroma
• Chopped or diced tomatoes: choose high-quality canned tomatoes like Mutti for the best taste
• Tomato paste: intensifies the tomato flavor
• Dried oregano: brings herbal depth
• Fresh basil: adds brightness and freshness at the end
• Cooking oil: neutral oils like sunflower or olive oil work well
• Salt and pepper: to season properly
• Optional sugar or honey: balances tomato acidity, especially if tomatoes are very tangy
• Optional red wine: deepens the sauce flavor, but requires longer cooking
• Butter: forms the base for the bechamel
• Flour: to thicken the sauce and create smooth texture
• Milk: use full fat for creaminess
• Ground nutmeg: a tiny pinch enhances the bechamel
• Optional Parmesan cheese: stirs into the bechamel for added richness
• Lasagne sheets: opt for no boil variety if you want to save time
• Grated Gouda cheese: melts beautifully on top

Instructions

Sauté the Aromatics:

Begin by heating oil over medium heat. Add finely chopped red onions and cook gently for about 8 minutes until soft and translucent. This builds sweetness and the flavor base. Then add minced garlic and cook for one more minute until fragrant, taking care not to burn it.

Brown the Meat:

Increase the heat slightly and add the ground meat to the pan. Break it up with a spoon and cook until browned all over, about 10 minutes. This step develops the deep savory notes critical to the sauce’s heart.

Build the Tomato Sauce:

Stir in tomato paste followed by chopped tomatoes. Season with dried oregano, salt, and pepper. If using, add a splash of red wine and a pinch of sugar or honey to balance acidity. Reduce heat to low and let the sauce simmer gently for 20 minutes uncovered, stirring occasionally so the flavors concentrate.

Prepare the Bechamel Sauce:

Melt butter in a saucepan over medium heat. Whisk in flour to form a roux and cook for two minutes to remove the raw taste. Gradually add warm milk while whisking constantly to avoid lumps. Cook until thickened to a creamy consistency. Season with salt and a small pinch of nutmeg. For extra flavor, stir in some grated Parmesan cheese if using.

Assemble the Lasagne:

Preheat your oven to 180 degrees Celsius. In a baking dish, spread a thin layer of meat sauce. Add a layer of lasagne sheets followed by more meat sauce, then a layer of bechamel sauce, and a sprinkle of grated Gouda. Repeat until ingredients are used up, finishing with a bechamel and a generous layer of Gouda on top.

Bake and Rest:

Bake the lasagne in the preheated oven for about 25 minutes if using no boil sheets, or up to 40 minutes for other types, until the top is golden and bubbling. Let it rest for 10 to 15 minutes before slicing to help the layers set and make serving neater.

My favorite part is the bechamel. It brings this silky richness that turns a simple lasagne into something truly special. I remember making this recipe with my family on a chilly Sunday afternoon and the kitchen smelled of warm tomatoes and melted cheese for hours.

Storage Tips

Store leftovers covered in the refrigerator for up to three days. To reheat, cover with foil and warm in a 160 degree Celsius oven until heated through. You can also freeze individual portions wrapped tightly in plastic wrap and foil for up to three months.

Ingredient Substitutions

You can use ground turkey or chicken instead of mixed pork and beef for a lighter version. If you do not have fresh basil, dried basil works but add it earlier with the oregano for better infusion. Mozzarella can replace Gouda for a stretchier, milder topping.

Serving Suggestions

A crisp green salad with lemon vinaigrette complements the rich lasagne perfectly. Garlic bread brushed with olive oil and toasted until golden is another fantastic side that echoes the Italian vibe.

Let the lasagne rest before slicing so the layers set and serve warm with a simple salad.

Common Questions About the Recipe

→ Wie gelingt die Hackfleischsoße besonders saftig?

Durch das Anbraten von gemischtem Hackfleisch mit roten Zwiebeln und Knoblauch entsteht eine aromatische Soße. Die Zugabe von gehackten Tomaten, Tomatenmark und frischen Kräutern sorgt für einen ausgewogenen Geschmack.

→ Welche Funktion hat die Bechamelsauce in diesem Gericht?

Die Bechamelsauce verleiht der Lasagne eine cremige, samtige Textur und rundet die würzigen Fleischschichten geschmacklich ab.

→ Wie kann man die Säure der Tomaten mildern?

Ein wenig Zucker oder Honig neutralisiert die Säure der Tomaten und sorgt für eine harmonischere Note in der Soße.

→ Wie lange sollte die Lasagne backen?

Die Backzeit variiert je nach Lasagneplattenmarke, in der Regel 25 bis 40 Minuten, bis die Pasta weich und die Oberfläche goldbraun ist.

→ Welche Beilagen passen besonders gut dazu?

Frischer grüner Salat und geröstetes Knoblauchbrot ergänzen die Lasagne perfekt und bringen frische bzw. knusprige Elemente auf den Teller.

→ Kann Rotwein in der Hackfleischsoße verwendet werden?

Ja, Rotwein ist optional und verleiht der Soße eine zusätzliche Tiefe, benötigt jedoch etwas längere Kochzeit zum Einkochen.