Simple Occasion Lasagna (with Meat and Mornay Sauce)

Ingredients

• 1 kg Ground beef (80-90% lean, with some fat for flavor)
• 1 large Onion (Chopped)
• 5 cloves Garlic (Minced)
• 3 tbsp Olive oil
• 2 tsp Salt (Divided, to taste)
• 1 tsp Black pepper (Freshly ground, to taste)
• 800 g Diced tomatoes (Canned, or 2 x 400g cans)
• 3 tbsp Tomato paste (Preferably in tetra-pack)
• 200 g Mushrooms (Sliced, canned or fresh)
• 2 tbsp Oregano (Fresh, chopped (or 1 tbsp dried))
• 0.5 tsp Crushed red pepper (Optional, to taste)
• 0.5 cup Parmesan cheese (Grated, ideally Italian origin)
• 100 g Butter (Unsalted)
• 4 tbsp All-purpose flour
• 1 liter Fresh milk (Whole milk preferred)
• 1 cup Processed cheese (Grated, or use cheddar/any cheese you like)
• 0.25 tsp Nutmeg (Freshly grated or ground)
• 500 g Lasagna noodles (Dried, regular or whole wheat)

Instructions

1. Prepare Ingredients

   Chop onion and mince garlic. Grate all cheeses if not pre-grated. Slice mushrooms if using fresh. Measure out all other ingredients.

   Time: PT15M

2. Make Meat Sauce - Sauté Aromatics

   Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2 minutes until translucent. Add minced garlic and sauté for 1 minute. Season with a pinch of salt.

   Time: PT5M

3. Make Meat Sauce - Cook Beef

   Add ground beef to the skillet. Sauté over medium heat, breaking up clumps, until the meat is just cooked through and no longer pink (about 8 minutes). Season with salt.

   Time: PT8M

4. Make Meat Sauce - Add Tomatoes, Mushrooms, and Seasonings

   Add diced tomatoes, tomato paste, and mushrooms to the beef. Stir to combine. Add black pepper, more salt to taste, optional crushed red pepper, and oregano (or other herbs). Simmer over low heat for 15 minutes, stirring occasionally. Add grated parmesan cheese, stir, and simmer for another 2 minutes. Turn off heat.

   Time: PT17M

5. Make White Sauce (Béchamel/Mornay) - Roux

   In a medium saucepan (preferably stainless or nonstick), melt butter over medium-low heat. Add flour and cook, whisking constantly, for 2 minutes until the mixture is bubbling but not browned.

   Time: PT4M

6. Make White Sauce - Add Milk and Cheese

   Gradually pour in the milk while whisking to avoid lumps. Bring to a gentle simmer, whisking constantly, until the sauce thickens (about 7 minutes). Add processed cheese (or cheddar/cheese of choice) and whisk until melted and smooth. Add nutmeg and a pinch of salt. Simmer for 2 more minutes until gooey and thick.

   Time: PT9M

7. Boil Lasagna Noodles

   Bring a large pot of salted water to a boil. Add lasagna noodles and cook according to package instructions (usually 8-10 minutes), stirring occasionally to prevent sticking. Drain in a colander and rinse briefly with cold water. Lay noodles flat on a clean towel.

   Time: PT15M

   Temperature: 100°C

8. Assemble Lasagna

   Preheat oven or turbo broiler to 175°C. In a 10x7 inch baking pan, spread a thin layer of meat sauce on the bottom. Add a layer of lasagna noodles (trim to fit if needed). Spread a layer of meat sauce, then a layer of white sauce, then sprinkle with cheese. Repeat layers (noodles, meat sauce, white sauce, cheese) until all ingredients are used, finishing with white sauce and a generous layer of cheese on top.

   Time: PT15M

   Temperature: 175°C

9. Bake Lasagna

   Bake in preheated oven or turbo broiler at 175°C for 20-25 minutes, or until the top is golden brown and bubbling. Do not overbake to avoid drying out the lasagna.

   Time: PT25M

   Temperature: 175°C

10. Serve and Enjoy

    Let the lasagna cool for at least 10 minutes before slicing. Serve warm.

    Time: PT10M

11. Cleanup

    Wash all used pots, pans, utensils, chopping board, and baking dish. Wipe down counters and stove.

    Time: PT20M

Nutrition Facts

Calories

550

Protein

32g

Carbohydrates

45g

Fat

28g

Fiber

4g