I think we can agree that there are recipes that are classics for Sundays or family meals. Today we will tell you how to prepare a recipe for traditional meat lasagna, in an easy and clear way so that it is as ideal for Sundays as it is for everyday life.

Making lasagna is easy and, without a doubt, it really turns out! Whether for day-to-day or for more demanding meals, you will end up like a cook and you will also enjoy being one of the diners.

The lasagna recipe that we present to you has no complications: it is a lasagna made with veal , with basic, quick and easy preparation of the ingredients. Some people will prefer to mix different types of meat, and there is no problem in doing so (you just have to keep a total amount of meat equal to the one indicated).

To prepare the lasagna, it is ideal to use square or rectangular trays , to ensure a good and easy arrangement of the pasta plates. With Emile Henry's trays you also ensure a good distribution of heat, good cooking and a traditional and beautiful presentation. And for those who want even more... You can cut into them and they clean up without any problem!

meat lasagna recipe

Emile Henry baking tray , ceramic mortar , salt shaker and Emile Henry oil cans

Ingredients (for 6 to 8 servings)

  • 1 onion
  • 1 carrot
  • 1 clove garlic
  • 10 cl (7 teaspoons) olive oil
  • 1 kg of minced beef
  • 2 tablespoons of tomato sauce
  • 15 cl (10 tablespoons) chicken broth
  • 1 liter of béchamel*
  • 200 g grated Emmental cheese
  • 1 package of lasagna pasta
  • Salt and pepper

*See Notes if you want the easy and very rich bechamel recipe.

Preparation of meat and béchamel lasagna

  1. Chop the onion, carrot and garlic. You can help yourself with a chop-chop cutter, you'll save time!
  2. Heat the olive oil in a casserole or in a cocotte and add the chopped vegetables. Cook them for a few minutes, stirring continuously.
  3. Add the meat, mixing everything well, and cook for another 10 minutes.
  4. Season well before adding the tomato sauce. We continue stirring and make sure that everything is well linked.
  5. Pour in the hot chicken broth (we will have previously heated it in the microwave or in a saucepan).
  6. Prepare the lasagna sheets as indicated on the package (we will leave them in water if we have quick lasagna, or we will put them in boiling water with salt if we have dry/traditional lasagna sheets, in each case for the time indicated on the package) .
  7. Once we have the lasagna sheets ready, and the filling prepared, we can proceed to assemble the lasagna: grease the lasagna tray with a little oil and pour a little bechamel sauce on the bottom. Add a layer of lasagna sheets and pour a little of the meat on top; then we spread a little bechamel sauce over the meat and we have a second layer of lasagna pasta, we put meat and bechamel again... We will proceed like this until we run out of ingredients. We finish with a little bechamel sauce and sprinkle grated Emmental cheese on top.
  8. We put the tray in the oven (preheated to 180º C) and leave it for about 40 minutes.

Ready to serve. Enjoy!


If you want to prepare the béchamel at home, you will need: 1 liter of milk, 50g of butter, 1 tablespoon of olive oil, 60g of wheat flour, nutmeg and salt

Steps to prepare the bechamel: We put a saucepan to heat the milk. In the meantime, in another saucepan, melt the butter over low heat together with the oil. When it is melted, add the sifted flour and let it cook - it is important that the flour take on color, but that it does not burn. ​We stir well with the help of a wooden spoon or shovel , or it helps me a lot in this preparation to use manual rods (not to beat, but to stir). When the milk is boiling, pour it over the flour mixture and remove from heat. We constantly remove until the lumps that form disappear. We warm up for about 5 minutes without stopping to move. Finally, we add a teaspoon or pinch of salt and nutmeg.


que te importa said:

compren palta con queso y limon

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