Italian · Dinner
Baked Layered Pasta with Meat Sauce
Layered baked pasta with slow-simmered ground beef and tomato ragu, pasta sheets, and creamy béchamel topped with melted mozzarella and parmesan. Built like traditional lasagna, it delivers rich umami depth from the meat sauce balanced against creamy cheese and a crisp golden crust.
$6
25 minsPrep
55 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
701Calories
42.3gProtein
38.9gFat
39.8gCarbs
8.9gSugar
4.1gFiber
842mgSodium
151mgChol
17.2gSat Fat
1180mgPotassium
420mgCalcium
5.1mgIron
3.6mcgVitamin B12
10mgVitamin C
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Chop the onion and mince the garlic. Boil a small pot of salted water and cook the lasagna sheets 8 to 9 minutes until pliable, then drain and lay flat.
2
Sauté
Warm the olive oil in a small saucepan over medium heat and cook the onion and garlic 3 to 4 minutes until softened and translucent.
3
Brown
Add the ground beef to the saucepan and cook over medium-high heat 5 to 6 minutes, breaking it up, until no pink remains and it browns.
4
Simmer
Stir in the canned tomatoes, tomato paste, and dried oregano, season with salt and pepper, and simmer over low heat 20 minutes until thickened.
5
Whisk
Melt butter over low heat, whisk in flour 1 minute until pale golden, then gradually pour in milk over medium-low heat 3 to 4 minutes until thick.
6
Build
In a baking dish, layer half the sauce, one pasta sheet, half the béchamel, then repeat with remaining sauce, sheet, and béchamel.
7
Bake
Bake at 200C (400F) for 20 to 25 minutes until the cheese is golden and bubbles at the edges. Shred the mozzarella and grate the parmesan onto top before baking.
8
Rest
Let the bake stand out of the oven 10 minutes so the layers set and slice cleanly.
9
Plate
Cut into a wedge and transfer to a plate, spooning any pooled sauce back over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground beef
- 44 dried lasagna sheets (about 45g)
- 7 oz100g, less than half of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp dried oregano
- 2 tbsp2 tbsp olive oil
- 1/2 cup120ml whole milk
- 2 tsp2 tsp all-purpose flour
- 2 tsp2 tsp butter
- 2 oz56g mozzarella
- 1 oz28g parmesan
- salt, to taste
- black pepper, to taste
