Classic Lasagna

A classic lasagna always works and is always worth the effort. I wish you a lot of fun cooking.


  1. First, prepare the meat sauce. Put minced meat, sliced leek and chopped garlic in a large saucepan and fry quickly with a tablespoon of oil until the meat is through.
  2. Then add the tomatoes to the meat, season with salt, pepper, oregano and basil and cook for 20 minutes.
  3. In the meantime, preheat the oven to 200 ºC and prepare the béchamel sauce. To do this, melt the butter over low heat in another pot, dust with flour, stir and fry lightly until the mixture begins to foam.
  4. Slowly pour in the milk, constantly stir the sauce with a whisk and cook it over low heat for 5 minutes to thicken it.
  5. Salt the bechamel sauce and season with nutmeg.
  6. Once we have cooked the sauce, we start assembling the lasagna. First pour the béchamel into a casserole dish. Cover them with a layer of noodles.
  7. Pour the béchamel over the pasta again and add a layer of meat sauce over it, then cover with a layer of pasta and repeat several times until all the ingredients are used up.
  8. Pour a layer of béchamel on the last layer and sprinkle generously with grated Parmesan.
  9. Bake in a preheated oven for about 25 minutes to make the cheese crispy.
Classic Lasagna
Classic Lasagna


  • 250-300 g lasagna plates
  • 500 g minced meat
  • 1/2 leek
  • 2 cloves garlic
  • 2 tbsp oil
  • Can of tomatoes
  • Salt
  • Pepper
  • Oregano
  • Basil
  • Parmesan

Bechamel sauce

  • 50 g butter
  • 2 tbsp flour
  • 1/2 litre milk
  • Salt
  • Nutmeg