Italian Cuisine – Lasagna with meat and bechamel sauce

Lasagne is a characteristic Italian dish, which is represented in the Italian regions of Emilia-Romagna and Marche.

Lasagna is eaten all over the world and is one of the synonyms for Italian cuisine. They got their name from the clay pan in which they baked “lasanon”.

Italian cuisine is a favorite choice of many, not only because of its refined taste, but also because of the quick way of preparation.

Lasagna with meat and bechamel sauce

If you follow each step, it will be in the oven in less than half an hour.


1 pack of lasagna crust (500 gr)

1 small head of onion

1 clove garlic

600 g of minced meat

2 cans of peeled tomatoes or 600 g of tomato puree

A little oregano

150 g of mozzarella

80 g grated parmesan, if desired

50 ml of olive oil

Salt and pepper to taste

For the bechamel sauce:

60 g butter

60 g of flour

4 glasses of milk

Salt and pepper to taste


1. Pour olive oil into the pan, then add diced onions and garlic and fry them at a moderate temperature. When the onion softens, add the minced meat and simmer until all the liquid from the meat has evaporated.

2. When the meat is done, add the peeled tomato or tomato puree and season to taste. If you use tomato puree, add a glass of water. Simmer the meat sauce for a few more minutes, then remove from the heat.

3. Preparation of bechamel sauce:
Put butter in a small pan to melt. Pour the flour into the butter and mix, fry the flour briefly. Gradually add warm milk and stir to avoid lumps. Add salt and pepper to taste, cook over low heat to the desired density.

4. Coat the bottom of the pan with two tablespoons of olive oil and 2-3 tablespoons of meat sauce, then arrange everything.

5. Arrange the crusts so that they cover the bottom of the bowl, then put 3-4 tablespoons of bechamel sauce and a ladle of tomato sauce with the meat, sprinkle with parmesan. Repeat the process once more and then add the chopped mozzarella. So do as long as you have the material.

6. Bake the lasagna at 200 degrees celsius for about 40 minutes.

Leave to cool for about 10 minutes after baking and then serve.


Published by Sophia Dane

I like to cook and collect interesting recipes. I love traveling, meeting new places and people. I like a good book...

12 thoughts on “Italian Cuisine – Lasagna with meat and bechamel sauce

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