Ingredients for 4 persons:

– 1 lb ground beef
– 8 sheets of lasagna pasta
– 1 can of peeled tomatoes
– 1/2 can tomato paste
– 2 glasses of water
– 1.8 oz, 50g shredded French gruyere cheese
– 1 onion
– 2 garlic cloves
– 1 bay leaf
– 1 tablespoon olive oil
– salt, pepper

For Bechamel sauce:
– 1/3 cup, 1.8 oz, 50 g flour
– 4 tblsps, 1.8 oz, 50 g butter
– 1 3/4 cups, 40 cl Milk
– salt, pepper


Phase 1: Cook tomato sauce with ground beef

– In a large saute pan, caramelize the onion with 1 tablespoon of olive oil at medium heat.

– Crunch the garlic cloves and add them in the pan.
– Once onion is caramelized, stir in peeled tomato, and tomato paste.

– Add approx. 2 glasses of water
– Add salt, pepper and bay leaf.
– Add the ground beef in small pieces.
– Cover and cook at low heat for 20 min.
– Finally, take off the garlic. You should get this:

Phase 2: Prepare Bechamel sauce

– In a saucepan, melt the butter at low heat.

– Turn off the heat. Stir in the flour and add the milk little by little. Make sure the batter looks smooth, without any lump.
– Once the bechamel is made, add a pinch of salt and pepper.

Phase 3: Layering lasagna

In a baking pan, lay down a layer of lasagna sheets. Make sure to slightly overlap sheets. Then, spread a layer of tomato sauce, then a layer of bechamel.

Lay down a new layer of lasagna sheets.

Repeat the operation until depletion of the ingredients. Lay down a last layer of lasagna and sprinkle the gruyere cheese on top.

Phase 4: Bake

– Cover with Aluminum foil

– Bake in preheated oven at 400 °F (200 °C) for 30 minutes
– Remove foil and broil uncovered for 5 minutes.

This is what you should get:

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