lasagna with béchamel
Meat filling:
– 500 g (about 1 lb) ground beef (or a mix of beef and pork)
– 1 medium onion, finely chopped
– 2–3 garlic cloves, minced
– 1 carrot, grated or finely diced (optional)
– 1 celery stalk, finely chopped (optional)
– 400 g (1 can) crushed tomatoes or tomato sauce
– 2–3 tbsp tomato paste (optional, for deeper flavor)
– 1 tsp sugar (optional, to balance acidity)
– 1 tsp dried oregano or Italian seasoning (optional)
– Salt and black pepper to taste
– 1–2 tbsp olive oil or vegetable oil for cooking
Béchamel (white sauce):
– 60 g (4 tbsp) butter
– 60 g (about 1/2 cup) all‑purpose flour
– 750–800 ml (3–3.5 cups) warm milk
– A pinch of nutmeg (optional)
– Salt and white pepper to taste
Lasagna layers & cheese:
– Ready‑to‑use lasagna sheets (about 9–12 sheets, depending on dish size)
– 200–300 g shredded mozzarella
– 100–150 g grated Parmesan (or Pecorino)
– 250 g ricotta or a soft cheese mixture (optional, for richer layers)
Optional additions / substitutions:
– Fresh basil or chopped parsley for garnish
– Spinach or grilled eggplant for a vegetable variation (reduce the meat if adding lots of vegetables)
– You can substitute béchamel with a marinara or Alfredo-style sauce, but béchamel gives the classic creamy texture
