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Easy Beef Lasagna with Béchamel Sauce

Easy Beef Lasagna with Béchamel Sauce

Name: Easy Beef Lasagna with Béchamel Sauce
Total time: 45 min
Yield: 4 portions
Ingredients: 1 tbsp olive oil; 1 onion, finely diced; 2 garlic cloves Crushed; 500 g beef mince, lean; 400 g chopped tomatoes; 1 tsp dried oregano; 200 g lasagne sheets; 500 ml Puck® Bechamel sauce with cheese; 1 cup Puck® Shredded mozzarella cheese; 2 tbsp parmesan cheese Finely grated

45 min.

Looking for a delicious and easy Lasagna recipe that will please the whole family? This Beef Lasagna with Puck® Béchamel Sauce is a classic homemade dish that combines the comfort of layered Lasagna sheets with mouth-watering meat sauce, rich béchamel sauce, and a generous helping of cheese. Ideal for any day of the week, this baked Lasagna is sure to become a household favorite. Plus, we've included tips and tricks, as well as frequently asked questions, to help you create delightful Lasagna at home!

Instructions

- Heat oil in a large frying pan. Add onion and garlic, cooking for 5 minutes until softened. Next, add mince and brown thoroughly.
- Stir in tomatoes and sprinkle dried oregano over the mixture. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens. Season with salt and pepper to taste.
- Preheat oven to 180°C and grease a medium ovenproof baking dish. Arrange ¼ of the Lasagna sheets on the base, trimming them as needed to fit.
- Spoon 1/3 of the mince mixture over the Lasagna sheets and cover with a generous layer of béchamel sauce.
- Repeat the layering process twice more. Top the final layer of béchamel sauce with Lasagna sheets and spread the remaining béchamel over them.
- Sprinkle cheese over the top and bake for 30-40 minutes until the pasta is tender and cheese turns golden brown. If needed, cover the dish with foil during baking to prevent the cheese from burning.

Can I make this Lasagna vegetarian?

Absolutely! Simply replace the beef mince with your favorite vegetables, such as spinach, mushrooms, or bell peppers, to create a delicious vegetarian Lasagna.

How do I freeze and reheat the Lasagna?

To freeze your Lasagna, let it cool completely, then cover it with plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to three months. To reheat, thaw it in the refrigerator overnight and then bake at 180°C for 30-40 minutes, or until heated through and bubbly.

Can I use zucchini instead of Lasagna sheets?

Yes, you can make a zucchini Lasagna by thinly slicing zucchini lengthwise and using it in place of the Lasagna sheets. This is a great low-carb alternative to traditional Lasagna.

Tips and Tricks for an easy beef Lasagna:

Use high-quality Lasagna sheets

Opt for pre-cooked Lasagna sheets to save time and effort. These sheets are designed to cook in the oven with the other ingredients, ensuring perfectly tender pasta every time.

Customize the filling

While this recipe is a classic meat Lasagna, you can easily switch it up by making a vegetarian Lasagna with your favorite veggies or a zucchini Lasagna by using thin zucchini slices instead of pasta.

Choose the right cheese for Lasagna

This recipe features Puck® Shredded Mozzarella Cheese and Parmesan cheese, which add a delightful creaminess and depth of flavor. You can also experiment with other cheeses for a different taste and texture.

Allow the Lasagna to rest

Letting the baked Lasagna rest for 10-15 minutes after it comes out of the oven will help it set and make it easier to cut and serve.

Freeze for later

To freeze your Lasagna, let it cool to room temperature and then wrap it tightly in plastic wrap and aluminum foil. Label it with the date and contents and freeze it for up to 3 months. To reheat, thaw it in the refrigerator overnight and then bake it in the oven at 175°C for 20-30 minutes or until heated through.

Layering technique

Start with a layer of Béchamel sauce at the bottom of your baking dish to prevent the Lasagna sheets from sticking. Then, alternate between layers of pasta, meat sauce, Béchamel sauce, and cheese, ending with a layer of sauce and cheese on top.

Bake the Lasagna covered

Cover the Lasagna with aluminum foil during the first part of the baking process to prevent the cheese from burning. Remove the foil during the last 10-15 minutes to allow the cheese to brown and create a crispy topping.