Ground Beef Lasagna with Bechamel Sauce2019-07-10
- Yield : 16
- Servings : 8
- Prep Time : 30m
- Cook Time : 40m
- Ready In : 1m
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(5 / 5)
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There are so many different ways to make lasagna and to fill each layer. This beef and white sauce lasagna is my favorite recipe. You can make this into a vegetable lasagna, increase the peas and mushrooms and leave out the Italian sausage.
- 12 uncooked lasagna noodles
- Ground Beef Ingredients:
- 350 gr medium ground beef
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tomatoes, peeled and diced
- 1 green pepper, chopped
- Bechamel Sauce Ingredients:
- 4 cups milk
- 3 tbsp flour
- 2 tbsp butter
- Pepper (optional)
Cook the ground beef with onion.
Add all ground beef ingredients.
Cook on low heat for about 10 minutes.
Meanwhile, place the butter in a pot and melt.
Add the flour and saute over low heat until its color changed to golden.
Then add milk and stir continuously to make bechamel sauce smooth.
This bechamel sauce is not thick like normal bechamel sauces.
Preheat the oven to 400 F (200C).
Spread two spoonful of beef mixture over the lasagna tray or pyrex.
Divide meat sauce in 3 equal parts and the bechamel sauce in 4 parts.
Spread one part of bechamel over the beef mixture. Then cover with 3 lasagna noodles
Repeat these layers, using up all of the sauces.
Spread the remaining bechamel sauce all over the top and cover. If you want, you can add grated parmesan cheese for the top. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.
Tightly cover baking dish with 2 layers of heavy-duty aluminum foil. Bake for 40 minutes; uncover and bake 10 more minutes. Cut into pieces and serve hot.