Meat lasagna

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 traditional meat lasagna recipe, in an easy and clear way so that it is as ideal for Sundays as it is for family meals. for everyday life.

Making lasagna is easy and, without a doubt, really good! Whether it's for everyday or for more demanding meals, you'll look like a great cook and you'll also enjoy being one of the guests.

The lasagna recipe we present to you is not complicated: it is a lasagna made with beef , with a basic, quick and easy preparation of the ingredients. Some people prefer to mix different types of meat, and there is no problem in doing so (you just have to keep the total amount of meat equal to that indicated).

For preparing lasagne, it is ideal to use square or rectangular trays , to ensure that the pasta sheets are arranged well and easily. With Emile Henry trays you can also ensure good heat distribution, good cooking and a traditional and beautiful presentation. And for those who want even more... you can cut in them and they are easy to clean!

Emile Henry oven tray , ceramic mortar , salt shaker and Emile Henry oil cruets

Ingredients (for 6 to 8 servings)

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

*See Notes if you want the recipe for easy and delicious bechamel.

Preparation of the meat and bechamel lasagna

1. Chop the onion, carrot and garlic. You can use a chopper like a chop-chop to save time!
2. Heat the olive oil in a saucepan or cocotte and add the chopped vegetables. Cook for a few minutes, stirring constantly.
3. We add the meat, mixing everything well, and cook it for another 10 minutes.
4. Season well before adding the tomato sauce. Continue stirring to ensure that everything is well combined.
5. Pour in the hot chicken broth (we will have previously heated it in the microwave or in a saucepan).
6. We prepare the lasagna sheets according to the instructions 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 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 spread a little bechamel sauce over the meat and place a second layer of lasagna pasta, add meat and bechamel again... Continue like this until the ingredients are gone. 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 your meal!

Grades

If you want to prepare the bechamel 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: Heat the milk in a saucepan. Meanwhile, in another saucepan, melt the butter over low heat with the oil. When it is melted, add the sifted flour and let it cook - it is important that the flour takes color, but does not burn. Stir well with the help of a wooden spoon or spatula , or it helps me a lot in this preparation to use a hand whisk (not to beat, but to stir). When the milk is boiling, pour it over the flour mixture and remove from the heat. Stir constantly until the lumps that form disappear. Heat for about 5 minutes without stopping stirring. Finally, add a teaspoon or pinch of salt and nutmeg.