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Quick and Easy Homemade Lasagna

groups6 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 85 minsscheduleTotal: 100 minsoutdoor_grillBakedlocal_fire_departmentMild
Allergens:warningGlutenwarningDairy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total
01
Preparation
00:00:37

Slice 1 large onion, chop fresh basil, thyme, parsley, rosemary, and mince 4 cloves of garlic.

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Watch out

Keep fingers curled inward while cutting to avoid knife injuries.

Ingredients:Onion (1 piece)Garlic (4 clove)basilthymeparsleyrosemary
Tools:chef's knifecutting board
02
Active Cooking
00:00:54

Pour 3 tbsp of olive oil into a pot, add the sliced onion and minced garlic, and sauté until soft. Add 1 tbsp of chilli flakes, then add 1000g of ground meat and cook until fully browned and caramelized. Season with 0.5 tsp of black pepper and 1 tsp of salt. Pour in 800g of chopped tomatoes, 1 tbsp of mixed fresh herbs, and 200ml of water. Cover with a lid and simmer for 30 minutes until thick.

local_fire_departmentMedium heat, simmer for 30 minutes
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Watch out

Stir the ground meat well while browning to prevent it from burning at the bottom of the pot.

Ingredients:olive oil (3 tbsp)OnionGarlicChilli Flakes (1 tbsp)ground meat (1000 g)crushed black pepper (0.5 tsp)Salt (1 tsp)chopped tomatoes (800 g)basil (1 tbsp)water (200 ml)
Tools:wooden spatulasaucepan
03
Active Cooking
00:01:46

Melt 4 tbsp of butter in a saucepan, add 4 tbsp of flour and sauté into a paste. Pour in 750ml of cold milk quickly while whisking to prevent lumps. Season with a pinch of nutmeg and a pinch of salt, and cook until thickened into a smooth bechamel sauce.

local_fire_departmentMedium-low heat
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Watch out

Pour cold milk quickly and whisk constantly, otherwise lumps will form in the sauce.

Ingredients:butter (4 tbsp)all-purpose flour (4 tbsp)Milk (750 ml)nutmegSalt
Tools:saucepanwhisk
04
Active Cooking
00:02:34

Layer the lasagna in a baking dish by spreading a spoonful of bechamel sauce at the bottom, followed by lasagna sheets, meat sauce, bechamel, and shredded mozzarella and cheddar cheese. Repeat this for four layers in total, and top the final layer with fresh mozzarella slices. Insert toothpicks into the top and cover tightly with aluminum foil.

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Watch out

Insert toothpicks into the cheese before covering with foil so the foil doesn't stick and ruin the melted cheese top.

Ingredients:lasagna sheets (12 piece)mozzarella and cheddar cheese (300 g)fresh mozzarella (200 g)
Tools:aluminum foiltoothpicksbaking dish
05
Active Cooking
00:04:24

Bake in the preheated oven at 190°C covered with foil for 40 minutes, then remove the foil and bake uncovered for another 15 minutes until golden and bubbly.

local_fire_department190°C oven
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Watch out

Use oven mitts when removing the hot baking dish from the oven to prevent severe burns.

Tools:ovenoven mitts
06
Waiting Time
00:04:41

Let the lasagna cool down for 30 minutes, garnish with fresh parsley, then cut into square portions and serve.

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Watch out

Let the lasagna cool properly before slicing, otherwise the layers will slide apart and fall apart when plated.

Ingredients:parsley
Tools:spatulaknife

groceryAll Ingredients

olive oil3 tbsp
basil1 tbsp
thyme1 tbsp
parsley1 tbsp
rosemary1 tbsp
Onion1 piece
Garlic4 clove
Chilli Flakes1 tbsp
crushed black pepper0.5 tsp
Salt1 tsp
ground meat1000 g
chopped tomatoes800 g
water200 ml
butter4 tbsp
all-purpose flour4 tbsp
nutmeg1 piece
Milk750 ml
lasagna sheets12 piece
mozzarella and cheddar cheese300 g
fresh mozzarella200 g

blenderAll Tools Needed

chef's knifecutting boardwooden spatulasaucepanwhiskaluminum foiltoothpicksbaking dishovenoven mittsspatulaknife