Easy Lasagne with Meat Sauce and Bechamel Recipe

Name: Easy Lasagne with Meat Sauce and Bechamel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 Courgette; 1 Aubergine (slim Japanese type); 250 grams Mixed minced beef and pork; 1 Chopped onion; 1 tin Tinned diced tomato; 2 tbsp Soup stock granules; 1 Bay leaf; 40 grams Butter; 50 grams White flour; 450 grams Milk; 2 tbsp Soup stock granules; 1 Salt and pepper; 1 Bay leaf; 4 Lasagne sheets; 1 Mushrooms (sliced); 1 dash Parsley (dried); 150 grams Cheese (easy melting type); 1 Grated cheese (Parmesan cheese)

Servings: persons

1/2 Courgette
1 Aubergine (slim Japanese type)
250 grams Mixed minced beef and pork
1 Chopped onion
1 tin Tinned diced tomato
2 tbsp Soup stock granules
1 Bay leaf
40 grams Butter
50 grams White flour
450 grams Milk
2 tbsp Soup stock granules
1 Salt and pepper
1 Bay leaf
4 Lasagne sheets
1 Mushrooms (sliced)
1 dash Parsley (dried)
150 grams Cheese (easy melting type)
1 Grated cheese (Parmesan cheese)

1
Make the meat sauce.
2
Fry the mixed minced meat in a pot.
3
Once the meat is cooked through, add the chopped onion and fry until tender.
4
Add the tinned tomato and consomme stock granules into Step 1 and mix well.
5
Add the bay leaf and simmer for about 10 minutes.
6
(Adjust the seasoning with salt and pepper.)
7
Make the white sauce.
8
Put the butter and flour in a separate pot and cook over a low to medium heat.
9
Stir constantly.
10
(Use a wooden spatula to do this.)
11
Add half of the milk to Step 3.
12
(Stir constantly until smooth.)
13
Add the rest of the milk, consomme stock granules and bay leaf.
14
Stir constantly until the sauce thickens.
15
Cut the courgette and aubergine into 5 mm widths.
16
Grease the oven proof dish with butter and line with boiled lasagne.
17
Pile up the dish with the white sauce, the meat sauce, followed by the vegetables, then the white sauce, the cheese, in that order.
18
For the second layer, repeat Step 7 and 8.
19
Finish with the meat sauce, followed by the cheese on top.
20
Top with panko and grated cheese on Step 9.
21
Bake the lasagne in an oven pre-heated to 190 C for 20 minutes.
22
Sprinkle parsley on top and serve.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 Courgette, 1 Aubergine (slim Japanese type), 250 grams Mixed minced beef and pork, 1 Chopped onion, and more.

Yes, Easy Lasagne with Meat Sauce and Bechamel falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Lasagne with Meat Sauce and Bechamel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions