85minutes, 40 of them waiting
690Calories
41gProtein
4servings
Two sauces, one dish: the ragù simmers while the béchamel is stirred. Then you layer, and the oven does the rest. Leftovers are better the next day.
Ingredients
Forservings
- 400 gMinced beef
- 400 gTinned tomatoes
- 200 gLasagne sheets
- 500 mlMilk
- 30 gButter
- 30 gPlain flour
- 40 gParmesan, grated
- 100 gMozzarella
- 100 gOnion
- 100 gCarrots
- 20 gOlive oil (2 tbsp)
- Garlic, oregano, nutmeg, salt, pepper
How to make it
- Finely dice the onion, carrot and garlic and soften them in the oil. Add the mince and brown it.
- Add the tomatoes and oregano and simmer uncovered for 30 minutes, then salt and pepper.
- For the béchamel melt the butter, stir in the flour, cook it for a minute, then stir in the milk bit by bit until the sauce thickens. Season with salt and nutmeg.
- Heat the oven to 180 degrees. A little béchamel in the dish, then sheets, ragù, béchamel, sheets again, and so on.
- Finish with béchamel, mozzarella and Parmesan on top.
- Bake for 40 minutes, until the surface is golden.
- Rest for ten minutes, then cut.
One tip
The resting time is not a suggestion: straight from the oven every lasagne runs across the plate.
Nutrition per serving
| Calories | 690 |
|---|---|
| Protein | 41 g |
| Fat | 32 g |
| Carbs | 60 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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