How To Make Perfect Lasagne?

*How To Make Perfect Lasagne is a guest post.

If you would ask me to describe my life in 3 words, then they would be travel, food, and dog! Hi to everyone, my name is Sandra Ans and I am a travel blogger, dog mom, and an open-minded person who loves to cook in my free time.  

Cooking (and eating) is one of my hobbies. So when I travel, I always try to enjoy that country’s traditional cuisine and maybe even buy some of their spices. That I did in Hungary. Only there you can buy that one right paprika spice you need for a perfect goulash soup!  

How to make perfect Lasagne?

One more thing that describes me is my perfectionism. That’s why I have made one of my favourite dishes – lasagne many, many times. I have experimented with spices, meat, pasta, and everything around it. Nevertheless, all that was worth it, because now I know how to cook a perfect lasagne! Layered with a rich meat sauce and a lot of cheese! Just look, how perfect my lasagne looks!  

What You Will Need:

For Meat Sauce:
– 1 tablespoon olive oil
– 1 carrot, grated
– 2 medium-size onions, finely chopped
– 3 garlic cloves, finely chopped
– 700 g minced beef and pork mix  
– 400 g tomato pasta sauce  
– Spices – salt, pepper, basil, oregano, rosemary, and bay leaf

For Bechamel (white) Sauce:  
– 1 big tablespoon of butter
– 1 big tablespoon of flour
– 200ml milk  
– salt

For Lasagna Preparation:  
– Lasagna sheets  
– 250g mozzarella cheese, grated

Start With Meat Sauce

First, prepare the meat sauce – in an oiled pan fry grated carrot and finely chopped onions and garlic. Add minced meat and bake everything on medium heat. For a better result, choose high-quality meat. If possible, buy meat in the butcher shop. Do not save money on fresh and quality meat! It is the first key to a perfect lasagne.

When meat is ready, pour over the tomato pasta sauce. You can take the most simple tomato pasta sauce or experiment a little bit. As I am a small fan of tomato pasta sauce with basil, I choose it very oft. Don’t forget also to add spices, mix everything very well and leave for 15 minutes on low heat.

Making Bechamel Sauce

Bechamel or white sauce is the most challenging sauce, so don’t worry if you don’t make it the first time. I needed more than one try till I learned to make it perfect. You will need a few minutes to be fully concentrated in its preparation process, but I swear the result is worth it!  

Take the smallest pot you have. Melt the butter on low heat. Pour in the flour and fry it while mixing. Do it on low heat! That’s very important and will maximally prevent the possibility of burning the flour (it can happen faster than you think). When the butter and flour mixture is well mixed together and starts to smell, slowly add half of the milk and keep mixing it thoroughly. It needs to be very well blended. Add the remaining milk and a little bit of salt. Mix everything till the sauce is free from lumps and has a nice and creamy consistency. Remove from heat.

Putting Lasagne Together

Almost done. Now you need to put everything together and cook!  

Firstly cover the lasagne dish bottom with half of the Bechamel sauce, then place the lasagne plates, then meat sauce, again the plates, meat sauce, plates – as many layers as you wish. As I use a lasagne dish that is 35x23cm large, I make lasagne from 3 layers. The last layer should be a meat sauce, which is covered with the remaining half of the white sauce and grated mozzarella cheese.

The second key to a perfect lasagne is high-quality lasagne sheets. Choose a good and expensive pasta. I have tried various lasagne sheets and have had many problems – tasteless, too thick, too fragile. If you want to make a perfect lasagne, you need to care about quality meat and pasta sheets!  

When all layers are done, place it in the oven at 180 degrees for about 30 minutes. When the cheese is golden, the lasagne is perfectly ready to be served! Enjoy!  

Guest post written by Sandra Ans from My Small Travel Guide. For more guest post opportunities, click here.

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21 thoughts on “How To Make Perfect Lasagne?

  1. Oh my god, this is making my mouth water! I make lasagne for dinner occasionally, but have never added bechamel sauce. What a genius way to level up this delicious dish and serve it with distinction.
    Thank you for sharing!

  2. This looks absolutely delicious! I would substitute the meat for Quorn. I’m definitely going to bookmark this recipe 😉

  3. I’ll admit that I’ve never been the biggest fan of lasagne, but I think that’s because it’s often made with ricotta or cottage cheese and I don’t enjoy the texture of either. However, your lasagne recipe doesn’t include those and it sounds so good. I love the addition of carrots – how unique! I’d leave out onion since I’m super duper allergic, buuut you’ve persuaded me to give this a go!

  4. That looks delicious. Nothing more comforting and enjoyable on a cold winter’s evening than a lasagne. I’d love it if you could join my weekly global link-up! Open until Monday.

  5. Oh, interesting. A spice from Hungary. I do agree there are some special ingredient skills available from the origin in pure form. And to cook there while travelling. It dies look perfect no doubt. And lasagna is also among my top tiered favorite foods. And I also love the red meaty sauce one. Xx
    Isa A. Blogger

  6. Wow, this looks and sounds absolutely delicious. You can’t beat a good lasagne! Always looking for new recipes to make so I’ll defiantly be giving this one a go. Thank you so much for sharing lovely Xo

    Elle –

  7. This weekend, I’m going to try this recipe! Looks like a great option for a family dinner this weekend. I hope the end result is as tasty as yours.

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