Meat Lasagna Recipe

Meat lasagna is an amazingly tasty main dish for the whole family, which is popular in Europe. It seems so easy to cook, but that is not quite the case. Few people know that the secret to a good lasagna lies in skilfully prepared sauce béchamel. Read our lasagna recipe and learn how to make your dish truly unique.


  1. 15 sheets of dough for lasagna,
  2. 3 onions,
  3. 4 cloves of garlic,
  4. 700 g mixed minced meat (pork and beef),
  5. 400 g sliced tomatoes,
  6. 3 tbsp. fresh chopped parsley (can be dried),
  7. 2 tbsp. chopped basil,
  8. 30 g finely grated carrots,
  9. 300 mL white wine,
  10. 600 mL broth,
  11. 7 tbsp. olive oil,
  12. salt and pepper,
  13. Parmesan or hard cheese.


  1. 6 tbsp. flour,
  2. 300 mL milk,
  3. 300 mL cream,
  4. salt.


Fry the chopped onions and garlic on a small fire. Add meat and fry for about seven minutes. Pour wine, add parsley, basil and cook for five minutes. Then add the tomato concentrate, a few spoonful of broth, salt and pepper and simmer for about an hour. To save meat from drying out, permanently add broth.

Melt butter in a small saucepan and gradually add flour. Then stir constantly until the mixture is smooth. Pour cream and milk, add salt and pepper and wait until béchamel becomes liquid and homogeneous. Do not forget to stir.

Butter a deep tray and cover it with the dough for lasagna. Then add a layer by layer: first, béchamel, then meat, then dough again. The procedure is repeated any number of times, and the upper layer should be covered with grated parmesan cheese or hard cheese.

Meat lasagna should be baked for about 25 minutes in an oven preheated to 200 °C.