🍝 Lasagna

Name: Lasagna
Total time: 120 min
Yield: 8
Cuisine: Italy · Emilia-Romagna
Ingredients: 12 dried lasagna sheets (about 250 g); 600 g minced beef; 700 g tomato passata; 1 onion, 1 carrot, 1 celery stick, finely chopped; 2 tbsp olive oil; For the béchamel: 50 g butter, 50 g flour, 600 ml milk, nutmeg; 250 g mozzarella, sliced; Salt and pepper

Origin: Italy · Emilia-Romagna

875kcal

per serving · 350 g

250kcal

per 100 g

46 gProtein13 g / 100 g

46 gFat13 g / 100 g

66 gCarbs19 g / 100 g

Lasagna is a baked dish of wide pasta sheets layered with a slow-cooked beef and tomato sauce, creamy béchamel and melting mozzarella. In the oven the top turns golden and bubbling while the inside sets into soft, rich layers. It is cut into squares and served hot, often as a family centrepiece.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

Not vegetarianbecause of: ground beef

Not veganbecause of: ground beef, béchamel sauce, mozzarella

Contains glutenbecause of: pasta sheets, béchamel sauce

Contains dairybecause of: béchamel sauce, mozzarella

Not keto19 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

pasta sheetsground beefbéchamel saucetomatomozzarella

Recipe

8 servings120 min

Ingredients

12 dried lasagna sheets (about 250 g)
600 g minced beef
700 g tomato passata
1 onion, 1 carrot, 1 celery stick, finely chopped
2 tbsp olive oil
For the béchamel: 50 g butter, 50 g flour, 600 ml milk, nutmeg
250 g mozzarella, sliced
Salt and pepper

Method

Soften the vegetables in the oil, add the beef and brown, then add passata and simmer 45 minutes.
Melt the butter, stir in the flour, whisk in the milk and cook until thick; season with salt and nutmeg.
In a baking dish, layer sauce, pasta sheets, béchamel and mozzarella; repeat 3–4 times, ending with béchamel and mozzarella.
Bake at 190 °C for 40 minutes until golden.
Rest 15 minutes before cutting.

How to make it lighter

Use lean (5 % fat) minced beef and skim fat from the sauce.
Make the béchamel with semi-skimmed milk and halve the mozzarella on top.
Cut into 10 portions instead of 8 and serve with a large green salad.

History

Lasagne is one of the oldest pasta forms, and the baked layered version with meat ragù and béchamel is most closely associated with Emilia-Romagna, especially Bologna. Italian emigrants carried it abroad, and in the US and UK it is often made with mozzarella.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Lasagna and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →