Meat Lasagna
Meat lasagna with a creamy bechamel sauce that is dairy free, and quick to make! How awesome is that?
Servings 6
Calories 559kcal
Ingredients
For the Bechamel
- 3 oz oil
- 1/4 + 1/8 cup cup flour or 6 tablespoons
- 3 cups boiling water
- onion soup mix, salt, and pepper to taste
For the Meat
- 1 lb ground beef
- 1 small onion chopped
- 200 ml canned tomato sauce a bit less than 1 cup
- salt, black pepper, garlic powder, sugar to taste
For the Lasagna
- 9 no boil lasagna noodles
Instructions
- To prepare the bechamel: heat oil over medium-low heat. Add flour and stir to combine. Cook the oil and flour together for around a minute, stirring constantly so the flour doesn't burn. Add the boiling water to the oil-flour mixture one cup at a time, stirring very well in between each cup. (To save tons of time: boil the water with an electric kettle.) Season bechamel with salt, pepper, and onion soup mix.
- To prepare the meat: Brown the meat and onion in a large frying pan, and then drain excess fat. Add tomato sauce, salt, pepper, garlic powder, and sugar. Mix to combine.
- To assemble the lasagna: smear some bechamel sauce over the bottom of a 9 x 13 inch lasagna pan (this helps prevent the lasagna noodles from sticking to the bottom of the pan.) Lay three lasagna noodles to cover the bottom of the pan. Spread half of the meat mixture over the noodles. Pour 1/3 of the bechamel sauce over the meat. Repeat with noodles, meat, bechamel. Place the last three noodles on top, and pour the remaining bechamel sauce over them.
- Cover the lasagna and bake at 350F/180C for half an hour. Let the lasagna rest for a few minutes before serving. (This is important for any lasagna, because it helps the lasagna to set.)
Notes
Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary needs please consult with your healthcare practitioner.