Ground Meat Lasagna (Pork and Beef)
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Source: https://recipheon.com/en/recipes/main-dishes/ground-meat-lasagna-pork-and-beef
About this recipe
Ground pork and beef lasagna is a classic layered meal with tomato meat sauce, béchamel, and browned cheese. The browned meat combines with tomato passata to make a simple sauce that keeps the lasagna sheets moist during baking. Béchamel mellows the flavors and helps form tender, even layers, while grated cheese browns on top. Begin with a thin layer of sauce to prevent sticking, then rest the baked lasagna briefly so it slices neatly.
Ingredients
Servings: 9
12 lasagna sheets
750 g ground pork and beef
750 ml tomato passata
600 ml béchamel sauce
150 g grated mild semi-hard cheese
Steps
Preheat a conventional oven (no fan) to 180°C. In a wide, dry skillet, cook the meat over medium-high heat for 8–10 minutes, breaking it up with a spatula. Pour in the tomato passata and cook uncovered for 12 minutes.
Warm the béchamel in a saucepan over low heat for 2–3 minutes, stirring so it spreads easily.
Spread a thin layer of meat sauce over the bottom of a baking dish measuring about 23 × 33 cm. Make four layers of three lasagna sheets each, dividing the meat sauce, béchamel, and cheese between them; thoroughly cover the final pasta layer with béchamel and cheese.
Cover the dish tightly with aluminum foil and bake on the middle rack for 30 minutes. Remove the foil and bake for another 15 minutes, until the sheets are tender when pierced and the top is browned.
Let the lasagna rest for 5 minutes, then cut it into nine equal portions.
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