Whether you choose ground meat or a meatless soy version, this dish is the perfect comfort food for family dinners or meal prep.
Ingredients (Serves 6–8):
For the Meat Sauce:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 pound ground beef (or a mix with pork)
- Salt and black pepper, to taste
- 1 teaspoon dried oregano
- 1 large carrot, finely grated
- 2 cups tomato purée or crushed tomatoes (from carton or canned)
For the Béchamel Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3 cups whole milk
- ⅛ teaspoon ground nutmeg
- Salt, to taste
Other:
- 9–12 lasagna noodles, cooked al dente
- 1½ cups grated hard cheese (like provolone, mozzarella, or mild cheddar)
Preparation:
Heat olive oil in a pan and sauté the chopped onion until soft. Add the ground meat, season with salt, pepper, and oregano, and cook until browned. Stir in the grated carrot and tomato sauce. Simmer on low for 20–25 minutes, stirring occasionally.
Meanwhile, melt butter in a saucepan. Stir in the flour and cook briefly, then slowly add milk while whisking constantly to prevent lumps. Cook until slightly thickened. Season with salt and a pinch of nutmeg. The sauce should remain relatively thin.
Spread a little béchamel in the bottom of a baking dish (9×13 inch). Add a layer of noodles, followed by a layer of meat sauce and then béchamel. Repeat until all ingredients are used, ending with noodles, the rest of the béchamel, and grated cheese on top.
Bake in a preheated oven at 375°F (190°C) for 30–35 minutes until golden and bubbling. Let rest 10 minutes before serving.
Vegetarian Version:
Replace meat with 1½ cups soy flakes soaked in boiling water for 10 minutes and drained. Sauté as you would meat. You can also add 1 cup of cooked vegetables like peas or carrots.
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