Italian Meat Sauce Lasagna

Name: Italian Meat Sauce Lasagna
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Cuisine: Chinese
Ingredients: 150 g Italian lasagna noodles (cooked and drained, set aside); 250 g Ground beef (stir-fried dry); 200 g Tomato sauce; Celery (chopped), to taste; Onion (chopped), to taste; Carrot (chopped), to taste; Bay leaves, to taste; Cream, to taste; Mozzarella cheese (shredded), to taste; Butter, to taste; Flour (ratio to butter 2:1), to taste; Olive oil, to taste

Classic Italian lasagna with layers of beef filling, tomato sauce, cream, and mozzarella cheese, baked until golden.

1h 35m

Easy

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Ingredients

Italian lasagna noodles (cooked and drained, set aside) 150 g

Ground beef (stir-fried dry) 250 g

Tomato sauce 200 g

Celery (chopped) to taste

Onion (chopped) to taste

Carrot (chopped) to taste

Bay leaves to taste

Cream to taste

Mozzarella cheese (shredded) to taste

Butter to taste

Flour (ratio to butter 2:1) to taste

Olive oil to taste

Instructions

Cook the noodles

Cook the lasagna noodles until done, drain, and set aside.

Cook the meat filling

Stir-fry the ground beef until dry. Chop the celery, onion, and carrot, then add the bay leaves, ground beef, and tomato sauce; stir-fry until well combined.

Make the béchamel

In a pan, melt butter with bay leaves and flour, stirring into a roux (flour to butter ratio is 2:1). Pour in the cream and stir until it forms a smooth, thick white sauce; set aside.

Assemble the lasagna

Butter the bottom of a baking dish. Lay down a layer of lasagna noodles, spread a thin layer of meat sauce, drizzle a small amount of béchamel, and sprinkle with mozzarella. Top with another layer of noodles, spread another layer of meat sauce, drizzle with béchamel, and sprinkle with mozzarella. Cover with a final layer of noodles, drizzle with béchamel, evenly sprinkle with mozzarella, and gently press down to compact.