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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the oil and cook the diced carrots, onions, and celery until softened.
Add the minced meat, canned tomatoes, and tomato paste, then season with salt, pepper, cayenne pepper, garlic powder, mixed herbs, and nutmeg to taste.
Cook the meat sauce for 25 minutes until the flavors meld together.
Melt the butter, stir in the flour, then gradually whisk in the milk and season with salt and pepper until thickened.
Add a layer of bechamel sauce to the dish, then lasagne sheets, then the meat sauce, and keep layering.
For the final layer, add bechamel sauce, then cheddar and mozzarella cheese.
Bake for 30 minutes at 170 degrees, then switch to grill so the cheese crisps. Serve hot.
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Season the meat sauce to taste before layering.
Can I use a different type of cheese?
Yes, you can substitute with any cheese that melts well, like Gruyère or Parmesan.
Can I make this lasagne ahead of time?
Yes, you can assemble the lasagne and refrigerate it for up to a day before baking.
Can I freeze the lasagne?
Yes, you can freeze the assembled lasagne before baking. Thaw it in the refrigerator before baking.
What can I use instead of minced lamb or beef?
You can use minced chicken or turkey as a substitute.
How do I know when the bechamel sauce is ready?
The bechamel sauce is ready when it has thickened and coats the back of a spoon.
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