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Classic lasagna – with mornay sauce in the oven
Dinner

Classic lasagna – with mornay sauce in the oven

Classic oven lasagna with meat sauce, mornay/béchamel and cheese. Layered and baked at 180–200 °C until golden and set for clean slices.

HjemmelavetWeekendFamilieDinnerPastaItaliensk-inspireret
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Rate:
100 min total
6 servings
Easy

Ingredients

servings
Units

  • Meat sauce

    • 1.1 lb Ground beef
    • 1 stk Onion, chopped
    • 2 fed Garlic, minced
    • 0 A little oil as needed (for sautéing and greasing the dish)
    • 2 tbsp Tomato paste
    • 14.1 oz Chopped tomatoes (canned)
    • about 0.4 cup Beef or vegetable stock
    • 1 tsp Dried oregano
    • Salt and pepper

  • Mornay sauce (béchamel with cheese)

    • 1.8 oz Butter
    • 1.8 oz Wheat flour
    • 2½ cup Milk (lukewarm)
    • 2.8 oz Grated cheese (e.g. mozzarella or emmental)
    • Nutmeg, salt and pepper

  • Assembly

    • 8.8 oz Lasagna sheets (oven-ready)
    • 3.5 oz Grated cheese for the top

Instructions

  1. 1

    Make the meat sauce

    1. Sweat onion and garlic in a little oil. Add the meat and brown until no longer pink.
    2. Stir in tomato paste for 1 minute. Add tomatoes, stock and oregano. Simmer 15–20 minutes until rich but still a little loose.
    25 min
  2. 2

    Make the mornay (béchamel with cheese)

    1. Melt the butter. Stir in the flour and cook 1 minute without browning – this is the béchamel roux.
    2. Whisk in the warm milk a little at a time until smooth. Simmer 3–4 minutes, stirring.
    3. Take off the heat. Stir in the cheese – the béchamel is now mornay. Season with salt, pepper and nutmeg.
    12 min
  3. 3

    Layer the lasagna

    1. Grease a baking dish (about 20×30 cm) with a little oil or butter. Start with a thin layer of meat sauce.
    2. Alternate lasagna sheets, meat sauce and mornay. Finish with mornay and grated cheese on top.
    10 min
  4. 4

    Bake and rest

    1. Bake in the middle of the oven at 190 °C for 40–50 minutes until the top is golden and sauce bubbles at the edges.
    2. Rest 10–15 minutes before slicing – otherwise the layers slide.
    60 min
    190°C

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Details

Nutrition

Calories

620kcal

Protein

34g

Fat

32g

Carbs

48g

Dietary

Allergens

GlutenMilkEgg

Restrictions

  • Contains Gluten
  • Contains milk
  • Contains egg

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Fridge up to 3 days. Reheat covered in the oven at 170 °C.

Tips

Preparation

  • • Make the meat sauce a little looser than for spaghetti – sheets absorb liquid while baking.

Cooking

  • • Cover with foil for the first 25 minutes if the top browns too fast.

Serving

  • • A green salad with acid balances the creamy mornay.

Variations

Flavor

  • Add a splash of red wine to the meat sauce for depth.

Method

  • For slowcooker with mornay: see the slowcooker lasagna with mornay sauce.

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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Comments

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.