Best Lasagna

By Ellie

12 Person

125 Minutes

0 Calories

The Best Lasagna is here! Layered with a rich meat sauce and a creamy parmesan white sauce, plus the perfect amount of mozzarella cheese! NO ricotta cheese needed!

Ingredients

Lasagna

2 tbsp. finely chopped fresh parsley
17 oz. (500 grams) fresh mozzarella cheese, shredded
13 oz. (375 grams) fresh lasagna sheets

White Sauce (Bechamel)

1 cup fresh shredded parmesan
4 cups milk, (I use low fat)
4 tbsp. flour, all purpose or plain
4 tbsp. butter

Meat Sauce:

Salt and pepper, season to your tastes
1/2 tsp. sugar, (if desired)
1 tsp. each dried oregano and basil
2 beef or vegetable bouillon cubes, crushed
3 heaped tablespoons tomato paste, (I use garlic and herbs flavoured)
14 oz. (410 grams) crushed tomatoes
24 oz. (700 grams) Passata
10 oz. (300 grams) ground pork mince, or beef
24 oz. (700 grams) ground beef mince
4 cloves garlic cloves, minced
1 carrot, finely diced
1 onion, finely chopped
1 tbsp. olive oil

Method

01

Heat oil in a large pot over medium heat, then add in the onion and carrots and cook for 8-10 minutes, or until softened. Add in the garlic and saute for about 1 minute, until fragrant.
02

Add beef and pork (if using) and cook while breaking it up with the end of your spoon, until browned.
03

Pour in the Passata, crushed tomatoes, tomato paste, crushed bouillon and dried herbs. Mix well to combine and bring to a gentle simmer. Season with desired amount of salt and pepper (I use about 3/4 teaspoon each) and sugar if needed. Cover and cook for about 20-30 minutes, occasionally mixing, until the sauce has thickened slightly and meat is tender.
04

Adjust salt, pepper and dried herbs to your taste.
05

In a large pot, melt butter over medium heat. Remove from hot plate; add the flour and whisk for about 30 seconds, or until well blended.
06

Place pot back onto stove, reduce heat down to low and slowly whisk in 1 cup of the milk until well combined. Once well blended, add the remaining milk in 1 cup increments, mixing well after each addition, until all the milk is used and sauce is free from lumps.
07

Increase heat to medium and continue cooking sauce while stirring occasionally until it thickens (about 6-7 minutes) and coats the back of your wooden spoon.
08

Add in the parmesan cheese and remove from heat. Season with salt and pepper and mix until the cheese is melted through.
09

Preheat oven to 350°F | 180°F.
10

Spoon about 1 cup of meat sauce on the base of a 9x13-inch baking dish, then cover with lasagna sheets. (Trim sheets to fit over the meat if needed.) Layer with 2 cups of meat sauce (or enough to cover pasta), 1 cup of white sauce and half of the mozzarella cheese. Repeat layers (leaving the remaining cheese for the top).
11

Pour the remaining meat sauce and white sauce over the last layer of lasagna sheets and top with the remaining mozzarella cheese. Bake for 25 minutes or until golden and bubbling.
12

Garnish with parsley and let stand for about 10 minutes before slicing and serving.

Related Tags

Best Lasagna

4.1

( By Ellie )

The Best Lasagna is here! Layered with a rich meat sauce and a creamy parmesan white sauce, plus the perfect amount of mozzarella cheese! NO ricotta cheese needed!

01 Information

Grade easy
Serving 12 servings
Prep Time 20 Mins
Cook Time 105 Mins
Total Time 125 Mins

02 Ingredients

Lasagna

2 tbsp. finely chopped fresh parsley

17 oz. (500 grams) fresh mozzarella cheese, shredded

13 oz. (375 grams) fresh lasagna sheets

White Sauce (Bechamel)

1 cup fresh shredded parmesan

4 cups milk, (I use low fat)

4 tbsp. flour, all purpose or plain

4 tbsp. butter

Meat Sauce:

Salt and pepper, season to your tastes

1/2 tsp. sugar, (if desired)

1 tsp. each dried oregano and basil

2 beef or vegetable bouillon cubes, crushed

3 heaped tablespoons tomato paste, (I use garlic and herbs flavoured)

14 oz. (410 grams) crushed tomatoes

24 oz. (700 grams) Passata

10 oz. (300 grams) ground pork mince, or beef

24 oz. (700 grams) ground beef mince

4 cloves garlic cloves, minced

1 carrot, finely diced

1 onion, finely chopped

1 tbsp. olive oil

03 Method

Step 1

Heat oil in a large pot over medium heat, then add in the onion and carrots and cook for 8-10 minutes, or until softened. Add in the garlic and saute for about 1 minute, until fragrant.

Step 2

Add beef and pork (if using) and cook while breaking it up with the end of your spoon, until browned.

Step 3

Pour in the Passata, crushed tomatoes, tomato paste, crushed bouillon and dried herbs. Mix well to combine and bring to a gentle simmer. Season with desired amount of salt and pepper (I use about 3/4 teaspoon each) and sugar if needed. Cover and cook for about 20-30 minutes, occasionally mixing, until the sauce has thickened slightly and meat is tender.

Step 4

Adjust salt, pepper and dried herbs to your taste.

Step 5

In a large pot, melt butter over medium heat. Remove from hot plate; add the flour and whisk for about 30 seconds, or until well blended.

Step 6

Place pot back onto stove, reduce heat down to low and slowly whisk in 1 cup of the milk until well combined. Once well blended, add the remaining milk in 1 cup increments, mixing well after each addition, until all the milk is used and sauce is free from lumps.

Step 7

Increase heat to medium and continue cooking sauce while stirring occasionally until it thickens (about 6-7 minutes) and coats the back of your wooden spoon.

Step 8

Add in the parmesan cheese and remove from heat. Season with salt and pepper and mix until the cheese is melted through.

Step 9

Preheat oven to 350°F | 180°F.

Step 10

Spoon about 1 cup of meat sauce on the base of a 9x13-inch baking dish, then cover with lasagna sheets. (Trim sheets to fit over the meat if needed.) Layer with 2 cups of meat sauce (or enough to cover pasta), 1 cup of white sauce and half of the mozzarella cheese. Repeat layers (leaving the remaining cheese for the top).

Step 11

Pour the remaining meat sauce and white sauce over the last layer of lasagna sheets and top with the remaining mozzarella cheese. Bake for 25 minutes or until golden and bubbling.

Step 12

Garnish with parsley and let stand for about 10 minutes before slicing and serving.

04 Author