Creamy lasagna

If you like lasagna but would don’t eat meat, go to my vegetarian lasagna recipe or seafood lasagna recipe. But if you want your lasagna with meat, stay where you are because this recipe gives you a really creamy classical lasagna. This recipe is for 6 to 8 people, but I normally freeze the left overs in portion packs and take out when ever needed.

Ingredients (6-8 pers):

  • 15-20 oz lasagna sheets
  • 2 tbs olive oil
  • 1 – 1 1/2 lb grounded beef
  • 2 onions
  • 2 garlic cloves
  • 1 bigger can tomato sauce (or 2 smaller cans)
  • 2 tbs tomato paste
  • 1/2 tbs dry oregano
  • 1/2 pot fresh basil
  • 1 vegetable cube broth
  • salt and pepper
  • 1 cup grated mozzarella cheese


  • 7 tbs butter
  • 1/3 cup all purpose flour
  • 2 1/2 cup milk
  • 1 cup cream
  • salt, pepper and nutmeg

Top with

  • Parmesan cheese
  • fresh basil

Finely chop the onions. Use a bigger sauce pan and add olive oil. Add the chopped onion and fry until they get a transparent color. Add the grounded beef. When the grounded beef are almost ready, add tomato sauce, pressed garlic cloves, oregano, chopped fresh basil, tomato paste and broth. Let it all together slowly boil for about 15 minutes. Taste it and flavor with some salt and pepper.

For the béchamel, melt the butter in a separate sauce pan. Take it away from the heat. Then add the flour and whisk it together. Add the milk, still away from the heat, and whisk constantly. Place the sauce pan back on the stove plate, but on low effect. You don’t want to burn the bottom, then the sauce will get a bad taste. The sauce will now slowly start to get thicker. Then add the cream while you continue to whisk. When you finally have reached the sauce texture you like, flavor the sauce with salt, pepper and some ground nutmeg.

Pre heat the oven to 400ºF.

Now it’s time to put everything together. Use an ovenproof ovenware (12” x 15”). Pour some drops olive oil in the bottom. Then start to cover the bottom of the ovenware with lasagna sheets. Add a thin layer Bolognese sauce and pour over some béchamel. Repeat adding these layers until the lasagna sheets are all used (use to be 3 layers with lasagna sheets for me). Make sure you finish with a layer of Bolognese and béchamel and then the grated mozzarella on top. Place it in the oven for approximately 25-30 minutes. If it gets too much color early, use aluminium foil over the ovenware the rest of the time until fully ready. It’s ready when the pasta sheets are soft (try with a baking stick or fork).

Serve with parmesan cheese, olive oil, fresh basil and a green salad.

Smaklig måltid!



My plate is from Danish Royal Copenhagen.

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