Classic Lasagna with Cheddar Cheese

6 servings

150 minutes

Classic lasagna with cheddar cheese is a delightful dish with a rich history rooted in Italian cuisine. Its base consists of thin layers of dough soaked in a delicate béchamel sauce, juicy minced meat, and aromatic spices. The unique flavor comes from the combination of beef and pork mince with tomatoes, garlic, and onions that add richness to the filling. Cheddar cheese, with its rich creamy taste, perfectly complements the dish by creating an appetizing golden crust when baked. Lasagna is suitable for both cozy family dinners and festive gatherings. It pairs wonderfully with a glass of red wine and fresh green salads. Hearty, warming, and fragrant—this lasagna offers true gastronomic pleasure to everyone who tries it.

Energy value per serving

• Calories: 852.7
• Proteins: 37.3g
• Fats: 55.7g
• Carbohydrates: 49.1g

Ingredients

• Vegetable oil: 20 ml
• Ground beef: 250 g
• Minced pork: 250 g
• Onion: 1 head
• Garlic: 1 clove
• Spices: to taste
• Tomato paste: 150 g
• Tomatoes: 2 pc
• Carrot: 1 pc
• Salt: to taste
• Ready-made dry lasagne sheets: 250 g
• Cheddar cheese: 300 g
• Unsalted butter: 100 g
• Wheat flour: 2 tbsp
• Milk: 0.7 l
• Nutmeg: 3 g
• Bay leaf: 1 pc

Cooking steps

1. Finely chop the onion, peel the tomatoes and cut them into pieces, grate the cheese and carrot, and mince the garlic.

   Required ingredients:

   • Onion: 1 head
   • Tomatoes: 2 pieces
   • Cheddar cheese: 300 g
   • Carrot: 1 piece
   • Garlic: 1 clove

2. In a deep skillet, heat vegetable oil and sauté the onion until golden.

   Required ingredients:

   • Vegetable oil: 20 ml
   • Onion: 1 head

3. Once the onion is fried, add the carrot and fry for 5 minutes.

   Required ingredients:

   • Carrot: 1 piece

4. Then add the minced meat, spices for the filling, mix well and fry on low heat for another 10 minutes.

   Required ingredients:

   • Ground beef: 250 g
   • Minced pork: 250 g
   • Spices:  to taste

5. Next, add tomato puree, tomatoes, garlic, and cook on low heat covered for another 10 minutes; season with salt and pepper to taste.

   Required ingredients:

   • Tomato paste: 150 g
   • Tomatoes: 2 pieces
   • Garlic: 1 clove
   • Salt:  to taste

6. We prepare Béchamel sauce. In another pan or saucepan, melt the butter. Add flour and sauté for about 5 minutes until golden, stirring constantly.

   Required ingredients:

   • Unsalted butter: 100 g
   • Wheat flour: 2 tablespoons

7. Boil the milk separately, add a pinch of nutmeg and a bay leaf. Let it steep for 10 minutes and remove the bay leaf.

   Required ingredients:

   • Milk: 0.7 l
   • Nutmeg: 3 g
   • Bay leaf: 1 piece

8. Add milk to the flour, pouring it in a thin stream to avoid lumps and cook while constantly stirring with a whisk until the sauce thickens. Do not let it boil. At the end, bring it close to boiling and remove from heat. Slightly salt and pepper.

   Required ingredients:

   • Milk: 0.7 l
   • Salt:  to taste

9. Boil the sheets for lasagna. Do not boil for too long. When the sheets become flexible, they can be removed.

   Required ingredients:

   • Ready-made dry lasagne sheets: 250 g

10. Pour some Béchamel sauce into the greased baking dish and layer the cooked lasagna sheets.

    Required ingredients:

    • Vegetable oil: 20 ml

11. Spread the meat filling over the dough, generously pour béchamel sauce on top, and sprinkle with grated cheese.

    Required ingredients:

    • Cheddar cheese: 300 g

12. Repeat the layers until all ingredients are used.

13. The last layer should look like this: after the cheese, add a layer of dough, pour with Béchamel sauce, and sprinkle with grated cheese.

    Required ingredients:

    • Cheddar cheese: 300 g

14. Bake for 40 minutes in a hot oven (200 °C) until golden brown.