Effort Level: Easy<\/p>\n
Calories per 100g: Approximately 180<\/p>\n
Serves: 6 people<\/p>\n
Preparation Time: 20 minutes<\/p>\n
Cooking Time: 1 hour<\/p>\n
Total Time: 1 hour 20 minutes<\/p>\n
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 b\u00e9chamel sauce, enhanced with a hint of nutmeg, ties all the flavors together beautifully.<\/p>\n
For 6 servings:<\/p>\n
– Lasagna sheets (fresh or dry, no pre-cooking required): 8
\n– Canned tomato pulp (or 500g fresh tomatoes): 800g
\n– Ground beef: 300g
\n– Onion: 1
\n– Garlic clove: 1
\n– Olive oil: 2 tablespoons
\n– Mixed herbs (choice of oregano, thyme, basil): 1 tablespoon
\n– Grated Emmental cheese: 100g
\n– Sugar cubes: 2
\n– Salt: to taste
\n– Pepper: to taste<\/p>\n
– Butter: 70g
\n– Flour: 70g
\n– Milk: 50cl (approximately 2 cups)
\n– Pinch of nutmeg<\/p>\n
1. Begin by finely chopping one onion and one garlic clove. Saut\u00e9 them in a pan with a tablespoon of olive oil over low heat until the onions become slightly translucent. Kick off the saut\u00e9ing on high heat for 1 to 2 minutes to bring out the flavors, then lower the heat to prevent burning.<\/p>\n
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.<\/p>\n
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.<\/p>\n
4. To make the b\u00e9chamel 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.<\/p>\n
5. Grease a baking dish and begin layering: start with a spread of b\u00e9chamel 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 b\u00e9chamel. Top with grated Parmesan cheese. Optionally, add sliced button mushrooms between the layers for extra flavor.<\/p>\n
Bake in a preheated oven at 165\u00b0C (329\u00b0F) for about 45 minutes, or until the lasagna is thoroughly gratin\u00e9ed and bubbly. If the top browns too quickly, cover with aluminum foil to prevent burning.<\/p>\n
Enjoy this delicious, hearty meal that’s perfect for gathering around the table with family and friends.<\/p>\n\n\n