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Meat Lasagna

Hearty, appetizing, delicious — perfect for dinner! Meat lasagna is a combination of a fragrant meat filling, thin sheets of pasta, a tender béchamel sauce, and a golden cheese crust. It takes a bit of fuss to put together, but it's worth it — the lasagna comes out incredibly tasty!

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Meat lasagna
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Meat lasagna
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 % 9 g
Fats 38 % 15 g
Carbohydrates 40 % 16 g
226 kcal
GI: 19 / 75 / 6

Cooking method

  1. Step 1:

    Step 1

    How do you make meat lasagna? Prepare the ingredients. You can use any ground meat — mine is pork and beef. I use store-bought sheets, but you can make your own. Buy the best-quality cheese you can, with no milk-fat substitutes — one that melts well.

  2. Step 2:

    Step 2

    Start with the Bolognese meat sauce. How do you make Bolognese sauce? Wash, peel, and finely chop the onion.

  3. Step 3:

    Step 3

    Wash, peel, and grate the carrots on the coarse side of a grater.

  4. Step 4:

    Step 4

    In a skillet with olive oil, fry the onion until golden, stirring now and then so it doesn't burn.

  5. Step 5:

    Step 5

    Add the carrots and stir. Fry the vegetables over medium heat until soft, about 5 minutes.

  6. Step 6:

    Step 6

    Add the ground meat to the pan and stir. Fry the meat, stirring, until it changes color, about 10 minutes.

  7. Step 7:

    Step 7

    Peel the tomato, then grate it.

  8. Step 8:

    Step 8

    Add the grated tomato and tomato paste to the meat, pour in the water, season with salt, and stir. Simmer the sauce, covered, over low heat for 10 minutes.

  9. Step 9:

    Step 9

    Add Italian herbs or any other spices and seasonings to taste, and stir. Simmer for another 10 minutes.

  10. Step 10:

    Step 10

    Prepare the lasagna sheets. Boil them in boiling water for 2–3 minutes (no longer). I lowered the sheets in 2 at a time, holding the top one with a skimmer so they wouldn't stick together.

  11. Step 11:

    Step 11

    Lay the lasagna sheets out one at a time on a cotton towel.

  12. Step 12:

    Step 12

    Make the béchamel sauce. How do you make béchamel? Melt the butter in a saucepan.

  13. Step 13:

    Step 13

    Add the flour and stir quickly. Cook the flour over low heat, stirring, until golden.

  14. Step 14:

    Step 14

    Pour in room-temperature milk a little at a time, whisking well after each addition until the lumps of flour disappear.

  15. Step 15:

    Step 15

    Lightly salt the sauce, add the nutmeg, and stir. Bring the sauce to a boil over low heat, cook for 2 minutes until thickened, and take it off the heat.

  16. Step 16:

    Step 16

    Grate the hard cheese on the coarse side of a grater.

  17. Step 17:

    Step 17

    Now it's time to assemble the lasagna. Spread béchamel sauce over the bottom of the baking dish. Lay down lasagna sheets. I have a square 19-by-19 cm dish, and each layer took 2 sheets.

  18. Step 18:

    Step 18

    Spread the meat sauce over the lasagna sheets.

  19. Step 19:

    Step 19

    Then the béchamel sauce and grated cheese. Keep assembling the whole lasagna in this order. I ended up with 4 layers of sheets and 3 of filling.

  20. Step 20:

    Step 20

    Brush the top layer of lasagna sheets with béchamel sauce and sprinkle with grated Parmesan. Bake the lasagna in an oven preheated to 350°F (180°C) for 35 minutes, until golden. Serve the meat lasagna hot. Enjoy!

  • For the Bolognese sauce, you can use tomatoes canned in their own juice. Classic Bolognese uses red wine instead of water. A traditional ingredient for meat sauce is garlic: press it and fry it in the olive oil to give the oil a garlicky aroma, then remove the garlic and fry the vegetables in that oil. I left the garlic out as a personal preference. As for cheese, any hard or semi-hard cheese will work, or soft varieties (mozzarella, ricotta). Parmesan is great for the top of the lasagna — it makes a really tasty cheese crust. But you can swap it for any good hard cheese too. Everyone in our house loved this dish. Lasagna is especially good freshly made and hot.
  • How do you peel tomatoes easily? Wash them and score a crisscross cut on top with a sharp knife. Drop them into boiling water for 1–2 minutes. Take them out, cool them slightly, and peel off the skin.
  • Keep in mind that everyone's oven is different. The temperature and cooking time may differ from what's given in the recipe. To make any baked dish a success, take advantage of this helpful information on how ovens behave!
  • Since everyone's sense of saltiness, sweetness, bitterness, heat, acidity, and pungency is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat - 64  kcal/100g
  • Milk 3.2% fat - 60  kcal/100g
  • Milk 1.5% fat - 47  kcal/100g
  • Concentrated milk 7.5% fat - 140  kcal/100g
  • Milk 2.5% fat - 54  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavl cheese - 361  kcal/100g
  • Altai cheese 50% fat - 356  kcal/100g
  • Sovetsky cheese - 400  kcal/100g
  • Steppe cheese - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonye cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appenzeller cheese 50% fat - 400  kcal/100g
  • Cheshire cheese 50% fat - 363  kcal/100g
  • Edam cheese 40% fat - 340  kcal/100g
  • Cheese with mushrooms 50% fat - 395  kcal/100g
  • Emmental cheese 45% fat - 420  kcal/100g
  • Gouda cheese 45% fat - 356  kcal/100g
  • Amadeus cheese - 364  kcal/100g
  • Dom Blanc cheese (semi-hard) - 360  kcal/100g
  • Lo Spalmino cheese - 61  kcal/100g
  • Etorki cheese (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Full-fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyère cheese - 396  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Unsalted premium butter - 709  kcal/100g
  • Unsalted farmhouse butter - 661  kcal/100g
  • Salted farmhouse butter - 652  kcal/100g
  • Clarified butter - 869  kcal/100g
  • Mixed ground meat - 351  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Olive oil - 913  kcal/100g
  • Parmesan cheese 45% fat - 389  kcal/100g
  • Lasagna sheets - 337  kcal/100g
  • Herb blend - 259  kcal/100g
  • Nutmeg - 556  kcal/100g

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