Best Meat Lasagna EVER
Today, we finally share our all time favorite Lasagna recipe. These are the top reasons why we think you should make it immediately:
- a beautifully golden brown exterior with gorgeous brown edges, a rich sauce, and layers of goodness
- Kids and adults adore it
- this is an incredibly juicy and tasty Lasagna that will impress your guests
- An amazing recipe for when you host a crowd, as you can make it ahead of time and pop it in the oven right before your guests arrive
- a gorgeous weeknight or weekend dinner idea
- made with easily accessible ingredients
Essential ingredients
This delicious vegetable lasagna combines meat sauce, rich bechamel sauce, and homemade pasta. Read more about the recipe below.
Meat sauce - the most essential ingredient is a good meat sauce. You can use 100% ground beef or a combination of ground beef and pork. We also use vegetables like onion, garlic, carrot, celery stalk, tomato sauce, spices, and herbs.
Bechamel—Homemade bechamel sauce is essential for a good, juicy lasagna. It's made with butter, milk, flour, and spices.
Pasta - You can either make the recipe from scratch or use store-bought pasta. If you're using store-bought, we recommend cooking it for 30 seconds in boiling water before using it in the Lasagna.
Storing and freezing
Feel free to store this Meat lasagna in two ways.
If you have any leftovers, place them in an airtight container. Seal and place in the fridge for up to 3 days. Before serving, reheat well in a microwave or a preheated oven.
Feel free to freeze any leftover lasagna. When the lasagna cools, add the slices to a freezer bag and place in the freezer for up to a month. Before serving, defrost, then reheat well in a microwave or a preheated oven.
How to make the Best Lasagna at home (video)
Check this quick video to learn how to make the Best Lasagna at home.
Next, try these Lasagna recipes
Made ion collaboration with Celjske mesnine d.o.o.
METHOD
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meat sauce
Place a large pan over medium heat. Add olive oil, diced onion, garlic, and celery stalk. Sauté for 6 - 8 minutes, then add the ground meat and pan-fry for 5 minutes over high heat for the meat to brown. Add diced garlic and tomato paste and cook for 2 minutes. Pour in the red wine and wait for the alcohol to evaporate for approximately 3 minutes. Add the canned diced tomatoes, water, bay leaves, and season with salt and pepper. Cover with a lid and cook for 1 hour, then remove the lid and cook for 30 minutes for the sauce to thicken. Taste and season with salt and pepper if needed.
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bechamel
Make the homemade bechamel sauce (linked).
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pasta noodles
Make homemade lasagna pasta sheets using our recipe. You can also use store-bought pasta. In that case, you will need 12 pasta sheets (400g / 12 oz). If you're using store-bought pasta, cook it beforehand for a few seconds.
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Lasagna
Place a rack in the middle of the oven and preheat it to 190 °C / 375 °F. Prepare a 20 cm x 30 cm / 8-inch x 12-inch baking dish. Add two tablespoons of sauce in the middle of the baking dish. Add pasta noodles to cover the base of the pan. Add a few tablespoons of meat sauce evenly over the noodles. Add a ladle of bechamel sauce and arrange it all over. Sprinkle with some freshly grated parmesan cheese. Add the pasta noodles and repeat the process until you use all the ingredients. Finish like this: pasta, a tablespoon of meat sauce, two ladles of bechamel sauce, and the rest of grated parmesan cheese.
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bake and serve
Cover the baking dish with Lasagna with parchment paper, then cover the paper with aluminum foil. Place the Lasagna in the oven and bake for 25 minutes at 190 °C / 375 °F. Remove the foil and baking paper and continue to bake for 15 - 20 minutes for the Lasagna to become golden brown and delicious. Remove from the oven and set aside for 15 minutes to cool. Cut into slices and serve.
