Preparation time: 25 minutes
Cook time: 45 minutes
Total time: 70 minutes

Ingredients

For the meat sauce
2 tablespoons olive oil
1 large onion finely chopped
2 cloves garlic minced
500 grams ground beef or chicken
1 cup crushed tomatoes
1 tablespoon tomato paste
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil

For the béchamel sauce
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
Salt and pepper to taste
1 pinch nutmeg (optional)

Other
9 lasagna sheets cooked as per packet instructions
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Step-by-step method

Step 1: Heat olive oil in a pan, sauté onions and garlic until translucent. Add minced meat and cook until browned

Step 2: Stir in crushed tomatoes, tomato paste, salt, pepper, oregano, and basil. Simmer for 15–20 minutes until thickened

Step 3: In another pan, melt butter and stir in flour. Cook for 1–2 minutes, then slowly add milk while whisking to avoid lumps. Add salt, pepper, and nutmeg. Cook until slightly thickened

Step 4: Preheat oven to 180°C or 350°F

Step 5: In a baking dish, start layering: spread meat sauce at the bottom, place a layer of lasagna sheets, then béchamel, followed by mozzarella. Repeat until all ingredients are used

Step 6: Finish with mozzarella and Parmesan cheese on top

Step 7: Cover with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until top is golden and bubbly

Step 8: Let it rest for 10 minutes before slicing and serving

Manish Tip: Use no-boil lasagna sheets to save time, or make a vegetarian version using spinach and mushrooms instead of meat

Nutrition values (per serving)