Recipe author: EAT SMARTER
1 hr 30 min.
2 h.
Ready in


for 4 servings
For the meat sauce
1 ½ kilograms
large Onion
600 grams
mixed Ground meat (beef and pork)
250 milliliters
2 tablespoons
2 teaspoons
½ teaspoon
freshly ground Pepper
Nutmeg (finely grated)
1 handful
Basil leaf (finely chopped)
For the béchamel
4 tablespoons
4 tablespoons
1 liter
6 tablespoons
(finely grated) Parmesan
freshly ground Pepper
(finely grated) Nutmeg
For the lasagna
Butter (for greasing)
500 grams
Lasagne noodle (pre-cooked, from the pack)
150 grams
(freshly grated) Parmesan
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Preparation steps

Step 1/5

Preheat the oven to 180°C (approximately 350ºF).

Step 2/5

For the meat sauce, rinse and blanch the tomatoes. Peel and cut into small pieces. Peel and finely chop the onion and garlic.

Fry the ground meat in some oil until crumbly. Add the onion and garlic. Deglaze with red wine and allow to evaporate. Stir in the tomato paste. Cover and simmer for 2 minutes. Add the sugar, chili powder and tomato and season with salt.

Cover and simmer for about 30 minutes over low heat. Season well with pepper and nutmeg. Stir in the basil and set aside, covered.

Step 3/5

For the béchamel, melt the butter in a pot. Dust over the flour and sweat gently. Gradually pour in the milk while stirring continuously. When it boils, remove from the heat and stir in the Parmesan. Season with salt, pepper and nutmeg.

Step 4/5

For the lasagna, grease a baking dish with butter and cover with lasagna sheets. Spread the meat sauce over the top. Next, drizzle on a layer of béchamel sauce. Add another layer of lasagna sheets and repeat the process until all ingredients are used up. Use béchamel sauce for the last layer and shower heavily with Parmesan.

Bake for about 30 minutes until golden brown.

Step 5/5

Cut into pieces and serve immediately.