Homemade Lasagna

Ingredients

• 2 tablespoons Olive oil (for sautéing)
• 1 Large onion (peeled and finely chopped)
• 1 kilogram Ground beef (or mixed mince) (80% lean preferred)
• 6 Garlic cloves (peeled and minced)
• 1.5 teaspoons Salt
• 2 heaping tablespoons Black pepper (freshly ground)
• 1 teaspoon Italian herb blend (dried mix (oregano, thyme, rosemary))
• 2 tablespoons Fresh parsley (chopped)
• 3 Large tomatoes (peeled and blended)
• 240 grams Tomato puree
• 50 grams Tomato paste
• 3 heaping tablespoons Granulated sugar
• 240 ml Water (about 1 cup)
• 1250 ml Whole milk (1.25 L)
• 6 tablespoons Corn flour (cornstarch)
• 1 teaspoon White pepper
• 1 teaspoon Mustard (optional, for flavor)
• a pinch Nutmeg (freshly grated if possible)
• 120 grams Unsalted butter (cut into pieces)
• 100 grams Mature cheddar cheese (grated)
• 200 grams Mozzarella cheese (shredded or sliced)
• 12 Lasagna sheets (no‑boil or regular, broken to fit dish)

Instructions

1. Prepare all ingredients

   Peel and finely chop the onion and garlic. Peel the tomatoes, blend them until smooth, and set aside. Measure out all remaining ingredients.

   Time: PT10M

2. Sauté onion

   Heat 2 Tbsp olive oil in a large skillet over medium‑high heat. Add the chopped onion and sauté until translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

3. Brown the mince

   Add the 1 kg ground beef to the pan. Break it up with a spatula and cook, stirring occasionally, until browned all over, about 10 minutes.

   Time: PT10M

   Temperature: medium‑high

4. Add aromatics and seasonings

   Stir in the minced garlic, 1 tsp salt, 2 heaping tbsp black pepper, 1 tsp Italian herbs, and chopped parsley. Cook for 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium

5. Incorporate tomatoes

   Add the blended fresh tomatoes, 240 g tomato puree, 50 g tomato paste, and 3 heaping tbsp sugar. Stir well and let the mixture simmer for 5 minutes.

   Time: PT5M

   Temperature: medium

6. Simmer the meat sauce

   Pour in 1 cup (240 ml) water, reduce heat to medium‑low, and let the sauce simmer uncovered for 20‑25 minutes, stirring occasionally, until thickened.

   Time: PT25M

   Temperature: medium‑low

7. Prepare the white cheese sauce

   In a microwave‑safe bowl, whisk together the 1.25 L milk and 6 Tbsp corn flour until smooth. Microwave in 2‑minute intervals, stirring after each, until the mixture thickens (about 6‑8 minutes total).

   Time: PT10M

8. Finish the white sauce

   Stir in 1 tsp white pepper, ½ tsp salt, 1 tsp mustard (optional), a pinch of nutmeg, 120 g butter, 100 g grated cheddar, and 200 g mozzarella. Mix until the butter melts and the cheese is fully incorporated.

   Time: PT5M

9. Preheat the oven

   Set the oven to 180 °C (350 °F) and allow it to preheat while you finish assembling the lasagna.

   Time: PT10M

   Temperature: 180°C

10. Assemble the lasagna

    In a 9×13 in baking dish, spread a thin layer of meat sauce on the bottom. Lay a single layer of lasagna sheets, then add a layer of meat sauce, followed by a generous drizzle of white cheese sauce. Sprinkle with a mix of mozzarella and cheddar. Repeat layers, finishing with a top layer of sauce and the remaining cheese.

    Time: PT10M

11. Bake covered

    Cover the dish tightly with aluminum foil and bake for 45 minutes.

    Time: PT45M

    Temperature: 180°C

12. Bake uncovered for browning

    Remove the foil and continue baking for an additional 10 minutes, or until the top is golden and bubbling.

    Time: PT10M

    Temperature: 180°C

13. Rest before serving

    Take the lasagna out of the oven and let it rest, covered loosely with foil, for 15‑20 minutes. This allows the layers to set and makes slicing easier.

    Time: PT15M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Olive oil: vegetable oil, canola oil
• Instead of Large onion: shallot, yellow onion
• Instead of Ground beef (or mixed mince): ground turkey, ground pork
• Instead of Garlic cloves: garlic paste, garlic powder (1 tsp)
• Instead of Salt: sea salt, kosher salt
• Instead of Black pepper: white pepper
• Instead of Italian herb blend: dried basil, herbes de Provence
• Instead of Fresh parsley: fresh basil, cilantro
• Instead of Large tomatoes: canned diced tomatoes (400g)
• Instead of Tomato puree: additional blended fresh tomatoes
• Instead of Tomato paste: extra tomato puree
• Instead of Granulated sugar: honey (1 tbsp)
• Instead of Whole milk: 2% milk, unsweetened soy milk
• Instead of Corn flour (cornstarch): all‑purpose flour (2 tbsp)
• Instead of White pepper: black pepper
• Instead of Mustard: dry mustard powder (½ tsp)
• Instead of Nutmeg: ground cinnamon (tiny pinch)
• Instead of Unsalted butter: margarine
• Instead of Mature cheddar cheese: gruyère, aged gouda
• Instead of Mozzarella cheese: provolone, fontina
• Instead of Lasagna sheets: no‑boil lasagna sheets, fresh pasta sheets

Equipment Needed

• Large skillet or sauté pan
• Food processor or blender
• Microwave‑safe bowl
• Whisk
• Baking dish (9×13 in or similar)
• Aluminum foil
• Oven
• Chef’s knife
• Cutting board
• Measuring spoons and cups
• Spatula or wooden spoon

Critical Steps — Do Not Skip

• Cooking the meat sauce until it thickens without adding water too early.
• Whisking the milk and corn flour completely to avoid lumps in the white sauce.
• Baking covered first, then uncovered, to achieve a moist interior and a golden top.

Chef Tips from the Video

• Use a mix of fresh and dried herbs for depth of flavor.
• A pinch of nutmeg in the white sauce adds a subtle warmth.
• Let the lasagna rest; it will slice cleaner and retain its shape.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Cool completely, wrap tightly with foil and freezer‑safe bag; freeze up to 3 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare both sauces a day ahead and refrigerate; assemble and bake when needed.
• Assembled lasagna can be frozen uncooked; bake from frozen adding 15 minutes to the covered baking time.