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mom’s lasagna
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Servings: 12


Remove All · Remove Spices · Remove Staples

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Step 1

For the Meat Sauce

Step 2

Saute onions and carrots in about a tablespoon of oil.

Step 3

Once the onions and carrots have begun to soften and cook down, add the Berbere spice and stir to combine. Add extra oil as necessary and mix well.

Step 4

Next add in garlic, stir until fragrant and then add ground beef and break up any chunks so that there is an even consistency.

Step 5

Next, add tomato paste and stir to evenly incorporate, after a few minutes of cooking, add the crushed tomatoes. Add water as necessary so the mixture starts to resemble a sauce.

Step 6

Continue stirring the mixture for 5 more minutes and add then Italian seasoning, oregano, and salt to taste.Reduce heat to medium-low and let the sauce simmer for another 30 minutes.

Step 7

For the Bechamel Sauce

Step 8

Slice the butter into cubes and melt it in a saucepan.

Step 9

Add flour to the melted butter and whisk it vigorously and continuously until evenly combined.

Step 10

After a minute or two, pour in the milk slowly, while you stir/whisk the mixture so it thickens.

Step 11

Once there are no lumps, add in the freshly grated nutmeg. Bring the sauce to a simmer until it's thick enough to lightly coat the back of a spoon.

Step 12

For the Lasagna

Step 13

Preheat your oven to 375 degrees F.

Step 14

Bring a large pot of lightly salted water to a boil. Cook the lasagna noodles in boiling water for 8 to 10 minutes and then drain them and set aside until you're ready to assemble the lasagna.

Step 15

Layer meat sauce, noodles, bechamel, and shredded cheese in a baking dish until the dish is full.Be generous with the cheese for a decadent lasagna.Bake it for 30-40 minutes, uncovered in the oven.

Step 16

Once it's removed from the oven, garnish it with dried parsley or basil for a pop of colour and flavour.Allow it to cool slightly before slicing and digging in.Enjoy!

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