Although lasagna is not a typical Cuban recipe, it’s a dish we enjoy frequently and that we are fascinated by.
For this reason, it has come to our minds to propose to you on this occasion an easy homemade lasagna recipe so you can enjoy it anytime you’d like.
We can assure you it’s mouthwatering and everybody will be delighted when they taste it, and you won’t need to be an expert chef to get it perfect.
Every time we have all the ingredients at home we don’t think twice to make a delicious lasagna, which, by the way, won’t last too long because we will wolf it down right away.
This dish from Italian cuisine consists of pasta served in a sheet-form with ground meat in between.
How to make meat lasagna?
To make meat lasagna we only need to get the sheet-form pasta which is sold in packets, as well as the ground meat, cheese and béchamel sauce.
The béchamel sauce we can make easily at home; in the upcoming step-by-step instructions we offer you we’ll explain how to make it and get it perfect.
As for the type of cheese, you can use whatever one you have at hand. We almost always choose Gouda or Mozzarella cheese.
Lastly, place all of the ingredients in vertical layers, like floors of a building. Then bake it for about 20 minutes so the cheese can melt completely.
The variants of this recipe include stuffing with shredded chicken meat, as well as turkey and tuna.
Prepare this easy lasagna recipe in only four steps, we assure you that this Italian pasta will leave you wanting more.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
- Yield1 Recipient
- Serving Size100g
- Energy378 cal
- 12 lasagna sheets
- 500 grams of ground beef
- 1/2 an onion
- 2 garlic cloves
- 100 mL of tomato purée
- 2 tablespoons of oil
- Grated cheese as desired
- Salt and pepper as desired
For the béchamel sauce
- 100 grams of butter
- 150 grams of wheat flour
- 1L of milk
- A pinch of salt
- 1/4 of a teaspoon of nutmeg
How to prepare homemade meat lasagna
First, place a wide pot on the stove filled with plenty of water and a teaspoon of salt. When it starts boiling, add the lasagna sheets one at a time, so they don’t stick to each other while cooking.
Place the amount of sheets that fit in the pot, you can do this step twice so they cook better. Cook for 8 minutes on low heat.
In the meantime, let’s prepare the béchamel sauce and to do so place a pot on the stove, add the butter and melt it.
Then, add the flour and stir so they integrate well. Once they’re integrated add the milk bit by bit while stirring and mixing constantly to avoid forming lumps.
It’s important to not stop mixing while adding the milk. Once you’re done with the milk add a pinch of salt and the nutmeg. Let it boil so it thickens and then remove it from the stove.
Once the cooking time of the lasagna sheets has passed, take them out of the hot water and place them into a wide container with cold water, this will avoid them sticking to each other while cooling down.
Now, let’s prepare the ground beef. Place a frying pan on the stove with the oil; once it’s hot add the crushed garlic and the cut onion. Sauté on medium heat until the onion is transparent.
Add the ground beef and cook while stirring from time to time so it can cook evenly.
When there are no raw pieces, add the tomato purée, the salt and the pepper. Cook for 2 or 3 more minutes.
Now that you have all the ingredients ready, let’s move forward to the next step of setting the lasagna. First, add some béchamel sauce on the bottom of the tray, then place 2 or 3 lasagna sheets depending on the size of the tray. Then, add some more of the béchamel sauce, on top of that the meat and finally some grated cheese.
For the second layer repeat the same process. First the lasagna sheets, then the béchamel, the meat and the grated cheese.
On the top, to give it a nice finish, place only the lasagna sheet, the béchamel sauce and a lot of grated cheese. Then put it to the oven (which must be pre-heated to 200 ºC) for 20 minutes with heat on the top and no fan on the bottom until the cheese has melted.
Take it out of the oven and serve right away so the cheese inside stays melted.
- 4 servings per container
- Serving Size100g
- Amount per serving
- % Daily Value*
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