Main Page
National cuisine
Pasta lasagna with minced meat in the oven

Lasagna with Pasta and Ground Meat

Can't find lasagna sheets? Make it with pasta! Lasagna built with regular pasta instead of dough sheets tastes exactly like the classic — you just use any pasta shape in place of the flat noodles. It's a bit involved but wildly fun to make: there's a bolognese sauce and a béchamel, and the whole kitchen fills with the smell of Italian herbs. Baked in a nice dish, it's fit for a holiday table.

katushafin

Recipe author

Pasta lasagna with minced meat in the oven

Composition / ingredients

Servings:

Pasta

300

Hard cheese

100

Salt

Minced meat

500

Tomato sauce (I mean plain tomato only, with no salt or spices. I always use canned diced tomatoes.)

250

Vegetable oil

Italian herbs

Milk

500

Butter

Flour

Nutmeg

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 8 g

Fats 37 % 15 g

Carbohydrates 44 % 18 g

246 kcal

GI: 6 / 88 / 6

Cooking method

Step 1:

Gather the ingredients.
Step 2:

Start with the meat bolognese. Peel the onion and cut it into cubes.
Step 3:

Heat the vegetable oil in a skillet and fry the onion over low heat until translucent.
Step 4:

Now add the ground meat to the onion and mix well. Fry for about five minutes.
Step 5:

Add the tomato sauce, salt, and season. I always use dried Italian herbs for lasagna. Stir and let it simmer over low heat for about twenty minutes.
Step 6:

Now make the béchamel. Melt the butter in a saucepan.
Step 7:

Quickly cook the flour in the butter, stirring vigorously so it doesn't scorch. Once the bottom takes on a "velvety" look, pour in the milk.
Step 8:

Pour the milk in a thin stream, whisking hard so the flour mixture dissolves smoothly. Then keep heating the sauce, stirring constantly, until it thickens — it should come almost to a boil, with the first bubbles just breaking the surface.
Step 9:

Turn off the heat, salt to taste, and add the nutmeg. Mix well. The béchamel is ready — let it cool a little.
Step 10:

While the sauces cook, boil the pasta until just half-done. Drop it into salted boiling water and cook for half the time on the package, then drain in a colander.
Step 11:

Grate the cheese on a coarse grater.
Step 12:

Start assembling the lasagna. Spoon a few tablespoons of béchamel onto the bottom of the baking dish and spread it out.
Step 13:

Next add a layer of pasta.
Step 14:

Béchamel again on top.
Step 15:

Then the meat sauce.
Step 16:

And a layer of cheese over that.
Step 17:

Keep repeating the layers: pasta, béchamel, bolognese, cheese. My dish is small, so I got just two layers — do more if yours is bigger. The top layer should always be meat sauce and cheese. Bake in an oven preheated to 400°F (200°C) for 30–40 minutes, until the top is golden.