Ground Meat Lasagna

GROUND MEAT LASAGNA: THE CLASSIC RECIPE

Ground meat lasagna is one of the most beloved dishes in Italian cuisine. This flavorful dish, made of layers of pasta, rich meat sauce, creamy béchamel, and melted cheese, is perfect for a family dinner or gathering with friends. With its perfect combination of flavors and textures, ground meat lasagna is a classic that everyone loves. If you’re looking for a simple and delicious recipe, follow this step-by-step guide to make a homemade ground meat lasagna. Optimized for SEO, this detailed recipe will help you achieve a delicious dish every time.

INGREDIENTS FOR GROUND MEAT LASAGNA

To make a tasty ground meat lasagna, you’ll need a few basic ingredients. This recipe serves 6 to 8 people, but it can be easily adjusted depending on the number of guests.

THE MEAT SAUCE

• 500 g of ground meat
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 400 g of crushed tomatoes (or tomato sauce)
• 2 tablespoons of tomato paste
• 1 tablespoon of sugar (optional, to reduce acidity)
• 1 teaspoon of dried basil
• 1 teaspoon of dried oregano
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 tablespoon of olive oil

THE BÉCHAMEL SAUCE

• 60 g of butter
• 60 g of flour
• 500 ml of whole milk
• A pinch of freshly grated nutmeg
• 1/2 teaspoon of salt
• 1/4 teaspoon of white pepper

ASSEMBLING THE LASAGNA

• 12 to 14 lasagna sheets (ready to use or to cook)
• 300 g of grated mozzarella cheese
• 100 g of grated parmesan cheese
• 1 tablespoon of butter (for greasing the dish)

PREPARING THE GROUND MEAT LASAGNA

MAKING THE MEAT SAUCE

The meat sauce is the essential base of the ground meat lasagna. It should be rich, savory, and slightly spiced. Here’s how to prepare it:

1. Sauté the onion and garlic: Start by heating the olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, cooking for about 5 minutes until the onion becomes translucent.
2. Cook the ground meat: Add the ground meat to the pan. Cut the meat into small pieces with a wooden spoon. Simmer until the meat is no longer pink and has browned.
3. Add the tomatoes: Add the crushed tomatoes (or tomato sauce), tomato paste, sugar, basil, oregano, salt, and pepper. Stir well, then reduce the heat and let it simmer for 20 to 30 minutes, stirring occasionally. The spices should meld and the sauce should thicken. Taste and make adjustments: If necessary, adjust the seasoning after tasting the sauce. Add a little extra sugar if you like your sauce sweeter.

MAKING THE BÉCHAMEL SAUCE

The creamy white béchamel sauce will balance the flavors of the meat and give your lasagna depth. Here’s how to prepare it:

1. Melt the butter: Heat a large saucepan over medium heat to melt the butter.
2. Add the flour: After the butter has melted, stir in the flour. Mix continuously with a whisk for about 2 minutes to create a roux. The roux should remain light in color, not golden.
3. Pour in the milk: Gradually add the milk while whisking constantly to avoid lumps. Cook the mixture over medium heat, continuing to whisk, until the sauce thickens (about 5 to 7 minutes).
4. Season the béchamel: Once the sauce has thickened, add the nutmeg, salt, and white pepper. Stir well and remove from heat.

PREPARING THE LASAGNA SHEETS

If you’re using dried lasagna sheets, follow the package instructions to cook them. If you’re using fresh sheets, there’s no need to pre-cook them.

1. Cook the pasta: If you have dried lasagna sheets, cook them in a large pot of salted boiling water for about 8 to 10 minutes. To end cooking, drain and rinse with cold water.
2. Grease the baking dish: Before you start assembling the lasagna, generously butter a large baking dish.

ASSEMBLING THE GROUND MEAT LASAGNA

Assembling the lasagna is the final step before baking it. Here’s how to build a perfectly layered, flavorful dish.

1. First layer: Start by spreading a thin layer of meat sauce at the bottom of the greased baking dish. Then, cover with a layer of lasagna sheets.
2. Add béchamel and meat sauce: Spread a layer of béchamel sauce over the pasta, followed by a layer of meat sauce. Sprinkle with grated mozzarella and parmesan cheese.
3. Repeat layers: Repeat the process by adding alternating layers of béchamel, meat sauce, and grated cheese, finishing with a final layer of béchamel sauce and cheese.
4. Bake the lasagna: Preheat your oven to 180°C (350°F). Cover the dish with aluminum foil and bake for about 30 minutes. Remove the foil and bake for another 10 to 15 minutes to get a golden, bubbly top.

SERVING THE GROUND MEAT LASAGNA

Once the lasagna is cooked, let it rest for about 10 minutes before cutting and serving. This facilitates slicing and lets the layers set. You can serve your lasagna with a simple green salad or some crusty bread for a complete meal.

VARIATIONS OF GROUND MEAT LASAGNA

1. Vegetable lasagna: For a vegetarian version, replace the ground meat with grilled vegetables like zucchini, eggplant, and spinach.
2. Cheese lasagna: For an even creamier version, add layers of ricotta or goat cheese in the lasagna.
3. Gluten-free lasagna: Use gluten-free pasta if you want to make a gluten-free lasagna.
4. Spicy lasagna: Add cayenne pepper or red chili flakes to the meat sauce for an extra spicy kick.

TIPS FOR SUCCESSFUL GROUND MEAT LASAGNA

1. Don’t overload the dish: Be careful not to overload the layers with too much sauce, as this can make the lasagna too watery. Each layer should be balanced.
2. Let it rest: Let the lasagna rest before cutting it so the layers set properly, making it easier to slice.
3. Use quality pasta: Opt for high-quality lasagna sheets for the best result. Fresh pasta or no-boil sheets are often more tender.

CONCLUSION

Ground meat lasagna is a comforting and delicious dish, perfect for any occasion. With its rich layers of savory meat sauce, creamy béchamel, and melting cheese, it will surely satisfy the hungriest appetites. By following this recipe, you can make a homemade lasagna that will impress your family and guests. Don’t hesitate to customize the recipe to your taste and try different variations to add even more flavors to your dish.