Lasagna

Yields6 ServingsPrep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

Meat Sauce (Bolognese)

1 lb ground beef

1 large onion, chopped

3 cloves garlic, minced

14 oz can tomato puree (or tomato sauce, depending on texture)

3 tbsp ketchup

2 tbsp chili sauce (optional, for a bit of heat)

2 tbsp spaghetti sauce (optional)

1 tsp dried oregano

1 tsp black pepper

salt and sugar to taste

oil for sautéing

White Sauce (Béchamel)

2 tbsp butter

2 tbsp all-purpose flour

2 cups milk (whole milk preferred)

1 pinch salt

white pepper (optional)

½ cup shredded cheese (cheddar or mozzarella)

Additional Ingredients

8 lasagna noodles (boil 8 minutes if not oven-ready)

shredded mozzarella cheese, as needed

shredded cheddar cheese, as needed

Meat Sauce (Bolognese)

Sauté the onion and garlic until fragrant.

Add the ground beef, stir until cooked through and the liquid has evaporated.

Add the tomato puree, ketchup, chili sauce, and all seasonings.

White Sauce (Béchamel)

Melt the butter in a small saucepan.

Add the flour and stir until smooth (no lumps).

Slowly pour in the milk, whisking constantly until it thickens.

Add salt, pepper, and shredded cheese. Stir until creamy.

Assembling the Lasagna

In a baking dish, start with a layer of meat sauce → lasagna sheets → white sauce → shredded cheese.

Repeat the layers until all ingredients are used up. Finally, sprinkle a generous amount of cheese on top.

Baking

Preheat the oven to 180°C.

Bake for 30-40 minutes or until the cheese on top is golden brown and crispy.

Notes

Tips to Make It Tastier:

Use a mix of mozzarella & cheddar cheese for a rich, stringy texture!
You can add vegetables like mushrooms, spinach, or bell peppers if you like.
For a fully halal version, make sure the cheese does not contain any non-halal ingredients (rennet).

Nutrition Facts

6 servings

Serving size