Ingredients:

• 1 26-ounce (454 g) package lasagna pasta or pasta sheets
• 4-ounces (120 g) grated parmesan cheese
• 4-ounces (120 g) shredded Monterey cheese
• Sea Salt
• 1 tablespoon (15 ml) vegetable oil

Meat Sauce

• 1 tablespoon (15 ml) extra virgin olive oil
• 2 medium yellow onions, diced
• 2 cloves garlic, diced
• 1 pound (450 g) lean ground beef or turkey
• 1 tablespoon (15 g) tomato paste
• 1/4 cup (60 ml) red wine
• 1 (16 ounce / 450 g) can chopped tomatoes
• 1 cup (240 ml) water
• 1/2 teaspoon (2.5 g) sugar
• 2 tablespoons (30 g) Herbes de Provence or Italian Seasoning
• Salt and freshly ground black pepper

White Sauce (Béchamel)

• 1/3 cup (85 g) butter
• 1/3 cup (85 g) all-purpose flour
• 1 teaspoon (5 g) ground nutmeg
• 1 teaspoon (5 g) salt
• 2 cups (475 ml) warm milk

Instructions:

1. Preheat oven to 350°F (175°C).
2. Bring a large pot of salted water and oil to a boil. Add pasta 2 to 3 sheets at a time and cook for 5 minutes or until soft. Drain and lay on wax paper or foil to prevent sticking.
3. Mix parmesan and Monterey cheese together in a bowl.
4. To build: Pour 2–3 tablespoons meat sauce in bottom of 9x13 pan. Layer pasta lengthwise, white sauce, meat sauce, and cheese mix. Repeat twice, ending with cheese on top.
5. Bake 30 minutes. Garnish with julienned basil and serve.

Meat Sauce

1. In a saucepan over medium heat, warm oil and sauté onions for 5 minutes until translucent.
2. Add garlic and sauté 2 minutes.
3. Add meat and cook 6–8 minutes until browned.
4. Stir in tomato paste and deglaze with wine.
5. Add chopped tomatoes, water, sugar and herbs. Mix well.
6. Season with salt and pepper, cover and simmer 30 minutes.

White Sauce (Béchamel)

1. In a small saucepan over low heat, melt butter.
2. Whisk in flour, nutmeg and salt. Cook roux for 2 minutes (do not brown).
3. Slowly incorporate warm milk, stirring constantly for 5–6 minutes until smooth and thickened.

Nutrition Facts:

Additional nutrition information is currently not available.

Video:

Date Created: 2016-01-01

Last Modified: 2026-05-14

This recipe provided to you by:

https://www.cruisingearth.com