Lasagna with meat sauce, a classic dish of Italian cuisine. Every now and then, a nice plate of lasagna is needed… to satisfy our palate. I should note that the lasagna for me should be rich and soft, it shouldn’t be dry and bland, otherwise it tastes like nothing. I prepare the meat sauce with more tomato to make it less dry. I heap on the layers, especially with the béchamel. In the béchamel I add nutmeg, otherwise it’s not béchamel.
Try also the pumpkin lasagna
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Lasagna with Meat Sauce
- 9 oz Fresh lasagna pasta
- to taste Meat sauce
- to taste Béchamel
- to taste Parmesan cheese
Tools
- 1 Baking Pan
- 2 Spoons
Preparation of Lasagna with Meat Sauce
Let’s see how to prepare the lasagna.
First of all, you need to prepare the béchamel and the meat sauce. Lasagna is easy to prepare when you have the condiments ready. Take a rectangular baking pan and make a first layer of meat sauce, then start with the pasta. You need to alternate layers of pasta with one of meat sauce and then pasta and béchamel, continue up to 2 inches from the edge, no higher because otherwise it overflows while baking. On the last layer, give a generous sprinkle of Parmesan. Put it in a hot oven and bake at 350°F for about 25/30 minutes.
Notes
I especially recommend, if you are preparing for the next day, to add plenty of meat sauce and béchamel, because the pasta absorbs a lot of liquid and then dries out. If you are generous with the filling, they will be very tasty.
Check out how to make a good gluten-free béchamel
The recipe contains affiliate links
The recipe contains affiliate links
