Overview
Effort Level: Easy
Calories per 100g: Approximately 180
Serves: 6 people
Preparation Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
Discover the classic Italian recipe for lasagna, beloved for its savory ground beef and bubbly, golden Emmental cheese topping. This family-friendly dish is straightforward to prepare, though it requires a bit of patience. The béchamel sauce, enhanced with a hint of nutmeg, ties all the flavors together beautifully.
Ingredients
For 6 servings:
For the Lasagna:
– Lasagna sheets (fresh or dry, no pre-cooking required): 8
– Canned tomato pulp (or 500g fresh tomatoes): 800g
– Ground beef: 300g
– Onion: 1
– Garlic clove: 1
– Olive oil: 2 tablespoons
– Mixed herbs (choice of oregano, thyme, basil): 1 tablespoon
– Grated Emmental cheese: 100g
– Sugar cubes: 2
– Salt: to taste
– Pepper: to taste
For the Béchamel Sauce:
– Butter: 70g
– Flour: 70g
– Milk: 50cl (approximately 2 cups)
– Pinch of nutmeg
Preparation
1. Begin by finely chopping one onion and one garlic clove. Sauté them in a pan with a tablespoon of olive oil over low heat until the onions become slightly translucent. Kick off the sautéing on high heat for 1 to 2 minutes to bring out the flavors, then lower the heat to prevent burning.
2. Once the onions are nicely golden, stir in 800 grams of tomato pulp. Season with salt and pepper and add a generous tablespoon of mixed herbs. Allow the mixture to simmer on low heat for about 20 minutes. If you’re using canned tomato pulp, which can be acidic, sweeten the sauce by adding two sugar cubes.
3. While the sauce simmers, heat a bit of olive oil in a separate pan and brown 300 grams of ground beef over medium heat for 3 to 5 minutes. Season with salt and pepper. Before combining the meat with the tomato sauce, drain any excess grease using a slotted spoon.
4. To make the béchamel sauce, melt 70 grams of butter in a saucepan. Off the heat, blend in an equal amount of flour until well incorporated. Gradually add 50 cl of milk, stirring constantly to prevent lumps. Return the pan to low heat and continue stirring until the sauce thickens. Season with salt, pepper, and a dash of nutmeg.
5. Grease a baking dish and begin layering: start with a spread of béchamel sauce followed by lasagna sheets, then a layer of the tomato and meat sauce sprinkled with grated Emmental. Repeat these layers until all ingredients are used, finishing with a layer of béchamel. Top with grated Parmesan cheese. Optionally, add sliced button mushrooms between the layers for extra flavor.
To Finish
Bake in a preheated oven at 165°C (329°F) for about 45 minutes, or until the lasagna is thoroughly gratinéed and bubbly. If the top browns too quickly, cover with aluminum foil to prevent burning.
Enjoy this delicious, hearty meal that’s perfect for gathering around the table with family and friends.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.