Classic lasagne with layers of rich meat and vegetable sauce, creamy béchamel, and melted cheese. Perfect family dinner recipe with easy instructions.
Ingredients (Serves 4):
- 3 medium onions, finely chopped
- 1 lb ground beef or pork
- 3 medium carrots, finely diced
- 1 can (8 oz) mushrooms, drained
- 1 can (8 oz) green peas, drained
- 4 cups tomato purée
- 1 1/2 cups red wine
- 9–12 lasagne noodles, no-boil or pre-cooked
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp garlic, minced
- 1/4 tsp crushed red pepper flakes (optional)
- 2 bay leaves
- 1 tsp sugar
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 1/2 cups grated mozzarella or cheddar cheese
Instructions:
- Preheat oven to 375°F.
- In a large skillet, sauté onions and carrots in a little oil until softened. Add ground meat and cook 5–7 minutes until browned. Pour in red wine and simmer until most of the wine evaporates.
- Stir in tomato purée, mushrooms, peas, sugar, bay leaves, garlic, black pepper, and red pepper flakes. Simmer 10–15 minutes to combine flavors. Remove bay leaves.
- In a small saucepan, melt butter over medium heat. Stir in flour to form a roux, then gradually whisk in milk. Cook, stirring constantly, until thickened to make a béchamel sauce.
- In a greased baking dish, layer lasagne noodles, tomato-meat sauce, and béchamel sauce. Repeat layers, finishing with béchamel on top. Sprinkle with grated cheese.
- Bake in the oven for 25–30 minutes until golden and bubbling. Let rest 5 minutes before serving.
- Serve with a fresh green salad and a glass of red wine if desired.
