Name: Easy Beef Lasagna
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Cuisine: Italian
Ingredients: 50 g Ground beef; 0.08 pack Lasagna sheets; 133.33 g Tomato pulp; 0.17 item Onion; 0.17 clove Garlic; 16.67 g Grated Gruyère; 8.33 g Grated Parmesan; 0.67 tbsp Olive oil; 3.33 g Butter; 0.17 tbsp Herbs de Provence; 0.17 tbsp Sugar; 0.33 pinch Salt; 0.33 pinch Pepper; 11.67 g Flour; 83.33 ml Milk; 0.17 pinch Nutmeg

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Easy Beef Lasagna

Easy Beef Lasagna

A classic Italian dish with layers of pasta, beef, and creamy béchamel sauce.

This meal provides a balanced source of protein and carbohydrates, supporting muscle recovery and energy replenishment.

Source

Ingredients:

50
g
Ground beef
0.08
pack
Lasagna sheets
133.33
g
Tomato pulp
0.17
item
Onion
0.17
clove
Garlic
16.67
g
Grated Gruyère
8.33
g
Grated Parmesan
0.67
tbsp
Olive oil
3.33
g
Butter
0.17
tbsp
Herbs de Provence
0.17
tbsp
Sugar
0.33
pinch
Salt
0.33
pinch
Pepper
11.67
g
Flour
83.33
ml
Milk
0.17
pinch
Nutmeg

Preparation Time: 20 minutes

Cooking Time: 60 minutes

Instructions:

Peel and finely chop the onion and garlic. Sauté them in a saucepan with 2 tablespoons of olive oil until the onion becomes translucent. Add the tomato pulp, sugar, herbs de Provence, salt, and pepper. Let simmer on low heat for 20 minutes.
While the tomato sauce simmers, brown the ground beef in a skillet with 2 tablespoons of olive oil for 3 to 5 minutes over medium heat. Season with salt and pepper, then mix it into the tomato sauce. Let simmer together for a few more minutes.
In a saucepan, melt 70g of butter. Add the flour off the heat and mix with a whisk. Gradually pour in the milk while whisking to avoid lumps. Return to low heat and let thicken while stirring regularly. Season with salt, pepper, and a pinch of nutmeg.
Preheat the oven to 180°C. Grease the bottom and sides of a baking dish with a little melted butter. Place a first layer of lasagna sheets, cover with béchamel, then add a layer of the beef and tomato sauce mixture. Sprinkle with grated Gruyère. Repeat the operation until all ingredients are used, finishing with a layer of béchamel and grated Parmesan.
Bake the lasagna for about 45 minutes, until the top is golden and gratinated. Check the pasta's doneness by piercing with the tip of a knife.
Let the lasagna rest outside the oven for 5 to 10 minutes to facilitate cutting. Serve in nice rectangular portions, accompanied by a green salad.

Nutrition	Per Serving 379 g	Per 100g
Energy	584.7 kcal	154 kcal
Protein	29.5 g	7.8 g
Fibre	4.3 g	1.1 g
Salt	1.1 g	0.3 g
Sugar	11.2 g	3.0 g
Carbohydrates	53.9 g	14.2 g
Fat	29.2 g	7.7 g

50
g
Ground beef
0.08
pack
Lasagna sheets
133.33
g
Tomato pulp
0.17
item
Onion
0.17
clove
Garlic
16.67
g
Grated Gruyère
8.33
g
Grated Parmesan
0.67
tbsp
Olive oil
3.33
g
Butter
0.17
tbsp
Herbs de Provence
0.17
tbsp
Sugar
0.33
pinch
Salt
0.33
pinch
Pepper
11.67
g
Flour
83.33
ml
Milk
0.17
pinch
Nutmeg

Peel and finely chop the onion and garlic. Sauté them in a saucepan with 2 tablespoons of olive oil until the onion becomes translucent. Add the tomato pulp, sugar, herbs de Provence, salt, and pepper. Let simmer on low heat for 20 minutes.

While the tomato sauce simmers, brown the ground beef in a skillet with 2 tablespoons of olive oil for 3 to 5 minutes over medium heat. Season with salt and pepper, then mix it into the tomato sauce. Let simmer together for a few more minutes.

In a saucepan, melt 70g of butter. Add the flour off the heat and mix with a whisk. Gradually pour in the milk while whisking to avoid lumps. Return to low heat and let thicken while stirring regularly. Season with salt, pepper, and a pinch of nutmeg.

Preheat the oven to 180°C. Grease the bottom and sides of a baking dish with a little melted butter. Place a first layer of lasagna sheets, cover with béchamel, then add a layer of the beef and tomato sauce mixture. Sprinkle with grated Gruyère. Repeat the operation until all ingredients are used, finishing with a layer of béchamel and grated Parmesan.

Bake the lasagna for about 45 minutes, until the top is golden and gratinated. Check the pasta's doneness by piercing with the tip of a knife.

Let the lasagna rest outside the oven for 5 to 10 minutes to facilitate cutting. Serve in nice rectangular portions, accompanied by a green salad.