Klassische Lasagne Hackfleisch Bechamel (Print Version)
Herzhafte Lasagne mit Hackfleisch und cremiger Bechamelsauce, perfekt für gemütliche Abende.
# What You'll Need:
→ Meat Sauce
01 -
1 pound ground mixed beef and pork
02 -
1 medium red onion, finely chopped
03 -
2 cloves garlic, minced
04 -
14 ounces canned crushed tomatoes
05 -
2 tablespoons tomato paste
06 -
1 teaspoon dried oregano
07 -
2 tablespoons fresh basil, chopped
08 -
2 tablespoons olive oil
09 -
Salt and freshly ground black pepper to taste
10 -
Optional: 1 teaspoon granulated sugar
11 -
Optional: 120 ml dry red wine
→ Béchamel Sauce
12 -
4 tablespoons unsalted butter
13 -
1/4 cup all-purpose flour
14 -
3 cups whole milk, warmed
15 -
Salt to taste
16 -
1/4 teaspoon freshly grated nutmeg
17 -
Optional: 1/4 cup grated Parmesan cheese
→ Assembly
18 -
9 lasagna sheets (no-boil or traditional)
19 -
1 1/2 cups shredded Gouda cheese
# Steps to Follow:
01 -
Heat olive oil in a large skillet over medium heat. Add chopped onions and garlic, sauté until translucent. Incorporate ground meat, breaking apart, and cook until browned. Stir in tomato paste, crushed tomatoes, oregano, salt, pepper, and optional sugar and red wine. Simmer uncovered for 20 minutes, stirring occasionally until sauce thickens.
02 -
In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes without browning. Gradually add warmed milk while whisking continuously to avoid lumps. Cook until sauce thickens and coats the back of a spoon. Season with salt and nutmeg. If desired, stir in grated Parmesan and remove from heat.
03 -
Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Cover with lasagna sheets, followed by more meat sauce, then béchamel sauce. Sprinkle with shredded Gouda. Repeat layers ending with béchamel and cheese on top.
04 -
Preheat oven to 375°F (190°C). Cover assembled dish with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until golden and bubbly. Let rest for 10 minutes before serving.
# Additional Notes:
01 -
Use quality canned tomatoes to reduce acidity and omit sugar if preferred. Letting the dish rest after baking improves slicing and presentation.
02 -
No-boil lasagna sheets reduce total baking time to approximately 25 minutes.
03 -
Inclusion of red wine lengthens simmering time for deeper flavor but is optional.