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Lasagna with Minced Meat and Béchamel Sauce

Cooking Time: 60 minutes


  • 300 gm American Style Lasagna Pasta
  • 1 clove garlic, crushed
  • 500 gm beef minced
  • 5 tbsp Tomato paste
  • 800 gm canned tomatoes
  • 2 C chicken stock
  • Pinch of nutmeg
  • 400 gm Bechamel sauce
  • 125gm Mozzarella cheese
  • 1 Carrot, finely chopped
  • 2 tbsp Olive oil
  • 1 onion, finely chopped
  • Salt and pepper according to taste


  • 1.
    Heat oil in a saucepan, add onion, carrot and garlic, cook until soft. Then, add beef mince, cook until brown.
  • 2.
    Stir the mix in tomato paste, canned tomatoes and chicken stock. Season with salt, pepper and nutmeg. Cover and cook gently for 20 minutes.
  • 3.
    Preheat the oven to 180°C. Grease the baking pan with olive oil. Add a layer of American style Lasagna sheets and then alternate layers of lasagna, meat and bechamel sauces, ending with a bechamel sauce layer on the top. (For 4 layers)
  • 4.
    Sprinkle with grated mozzarella cheese, bake in the oven for 30-35 minutes, or until cooked through. Let stand 5 minutes before serving.

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