Recipe from Topfood
1 hour
0 (0)
Updated 02.06.2023
The essential idea of Italian cuisine, meat and tomato lasagna, remains intact despite the use of various ingredients. The process involves layering pasta strips with filling and sauce. A traditional recipe for this dish includes ground beef, tomatoes, and a rich bechamel sauce, topped off with cheese.


  • Bulb onions
    2 pcs.
  • Carrots
    2 pcs.
  • Garlic
    2 cloves.
  • Cream (20%)
    2,7 fl.oz.
  • Minced beef
    0,7 lbs.
  • Tomatoes
    6 pcs.
  • Black pepper, salt
    to taste
  • Nutmeg
    to taste
  • Bread flour
    12 oz.
  • Butter
    4 tbsp.
  • Milk
    20 fl.oz.
  • Mozzarella
    7 oz.
  • Parmesan
    7 oz.
  • Basil leaves
    2 to serve
  • Dry lasagna sheets
    1 package.

Nutrition facts per 100 g

  • Calories

    105 kcal

  • Protein

    4 g

  • Fat

    3 g

  • Carbohydrates

    7 g


  • Peel away the outer layer of the onion and garlic and finely chop. Wash, peel, and use a medium-sized grater to grate the carrots. Peel the skin off the tomato and grate it too. Sauté the onion and garlic in vegetable or olive oil. Add the grated carrots to the pan. Include ground meat, salt, and pepper, and let it simmer until it becomes soft. Add the grated tomato and let it simmer for an additional 5 minutes.

  • To make the bechamel sauce, first, melt the butter and blend in the flour completely. Gently sauté the mixture and slowly pour in the milk while continuously stirring. Boil the mixture and simmer until the sauce thickens to the consistency of liquid sour cream. Verify that the sauce is free of lumps and season with salt. If desired, you can include nutmeg or garlic for extra taste.

  • Shred the cheese with a medium-sized shredder. Arrange the lasagna noodles evenly in a baking dish. Layer half of the meat sauce over the noodles, followed by one-third of the béchamel sauce. Sprinkle half of the grated cheese over it. Cover with another layer of lasagna noodles. Pour the remaining meat sauce on top and add the béchamel sauce. Sprinkle the remaining cheese on top and add another layer of lasagna noodles. Spread the remaining béchamel sauce on top.

  • Put in the oven and bake for 40-45 minutes at 350°F. When the lasagna is ready, sprinkle it with grated parmesan and place it in the oven for another 5-10 minutes.


  • Good fresh minced meat should smell fresh, and have a bright color (it can be lighter or darker - from pink to reddish). The color of minced meat should be uniform over the entire surface. A grayish or greenish tint, a foreign or unpleasant odor is evidence that the minced meat has begun to deteriorate.

  • For a lump-free Bechamel sauce, add warm liquid to warm flour and fat mixture, or cold liquid to cold flour and fat mixture, and then stir quickly with a wooden spoon. When preparing the sauce in a double boiler, it must be stirred periodically.

Bon Appetit!

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