Classic Lasagna Recipe

Directions

1. Finely chop the onion and garlic. Heat 15 ml (1 tablespoon) of olive oil in a saucepan over medium heat and sauté the onion and garlic until soft, golden, and fragrant.
2. Add the tomato pulp, salt, pepper, and aromatic herbs. Reduce the heat and let the sauce simmer gently for about 20 minutes, stirring occasionally. If using canned tomatoes, add the sugar cubes to balance the acidity.
3. In a separate frying pan, heat the remaining olive oil and brown the ground beef over medium heat for 3–5 minutes until fully cooked. Remove excess fat using a slotted spoon.
4. Stir the cooked beef into the tomato sauce and let everything simmer together for another 5 minutes so the flavors can meld.
5. To make the béchamel, melt the butter in a saucepan over low heat. Remove from the heat and whisk in the flour until smooth and paste-like.
6. Gradually add the milk while whisking constantly to avoid lumps. Return the pan to low heat and cook until the sauce thickens and coats the back of a spoon.
7. Season the béchamel with salt, pepper, and a pinch of nutmeg, then remove from the heat.
8. Preheat the oven to 165°C (330°F). Butter a large baking dish.
9. Assemble the lasagna by spreading a thin layer of béchamel on the bottom of the dish. Add a layer of lasagna sheets, followed by meat sauce, béchamel, and a sprinkle of grated Emmental.
10. Repeat the layers until all ingredients are used, finishing with a generous layer of béchamel and cheese on top.
11. Bake for about 45 minutes, until the top is golden and bubbling. If it browns too quickly, loosely cover with aluminum foil.
12. Remove from the oven and let the lasagna rest for 10 minutes before slicing. This helps the layers set and makes serving easier.

Recipe Details

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: About 1 hour 15 minutes
Servings: 6–8
Difficulty Level: Medium

Variations & Substitutions

For a cheesier finish, swap Emmental for mozzarella or add a small amount of grated Parmesan on top. To make a vegetarian version, replace the ground beef with sautéed mushrooms, zucchini, and bell peppers. You can also add sliced mushrooms between layers for extra depth. This lasagna can be assembled a day ahead and baked just before serving, making it ideal for entertaining.

Serving Suggestions