Baked Lasagna Recipe

Lasagna is one of those dishes that rewards patience. Yes, it takes time — building two sauces and layering each component with care — but the result is always worth it. This version uses a robust meat sauce and a velvety white sauce, all baked together with cheese to golden perfection. Perfect for weekend slow-cooking or for when you’re celebrating something special with loved ones.

INGREDIENTS

Set A – White Sauce:

• ¼ cup butter

• ¼ cup flour

• 4 cups milk

• 2 pcs laurel leaf

• 1 whole onion

• 1 tsp nutmeg powder

• ½ tsp salt

• ½ tsp ground white pepper

• 1 cup cheddar cheese

• 4 Tbsps parmesan cheese

Set B – Meat Sauce (Part 1):

• 2 Tbsps oil

• 2 Tbsps butter

• 1 cup onion, chopped

• ¾ cup carrot, chopped

• ½ cup celery, chopped

• ¾ kg ground beef

• 3 Tbsps tomato paste

• 2 pcs laurel leaf

• 1 tsp dried oregano

• ½ tsp dried thyme

• Chili flakes (optional)

Set C – Meat Sauce (Part 2):

• 2 cans tomatoes

• 4 cups beef stock

• 2 Tbsps vinegar

• 2 Tbsps sugar

• 4 Tbsps fish sauce

• Salt and pepper, to taste

Set D – To Finish Meat Sauce:

• 1 cup full cream milk

• ¼ cup parmesan cheese

Set E – For Assembly:

• Cooked lasagna noodles

• 1 cup cheddar cheese

• 2 Tbsps chopped parsley

• Olive oil, for drizzling

INSTRUCTIONS

1. Make the White Sauce:
   In a pan, melt butter and stir in flour to make a roux. Cook until lightly golden.
   Slowly add milk while whisking to avoid lumps. Add laurel leaves and whole onion.
   Season with nutmeg, salt, and white pepper. Once thickened, mix in cheddar and parmesan. Set aside.

2. Make the Meat Sauce:
   In a large pot, heat oil and butter. Sauté carrots, celery, onion, and garlic until soft.
   Add oregano, thyme, then stir in ground beef. Cook partially before adding tomato paste and sugar.
   Add laurel leaves, chili flakes (if using), fish sauce, and vinegar. Mix well.
   Pour in canned tomatoes and beef stock. Simmer covered for 45 minutes to 1 hour.
   Finish with milk and parmesan. Simmer an additional 10–15 minutes. Adjust seasoning.

3. Assemble the Lasagna:
   Pre-cook lasagna noodles for 6–7 minutes or until just tender.
   In a baking dish, start layering: meat sauce → pasta → white sauce → cheeses.
   Repeat layers until the dish is full. Top with remaining cheddar, parsley, and a drizzle of olive oil.

4. Bake:
   Bake in a preheated oven at 160°C for 30 minutes. Let rest before slicing.

SIMPOL COOKING NOTES

• Letting the lasagna rest after baking helps the layers hold their shape.

• Substitute beef with a beef-pork mix for added flavor.

• Use mozzarella for extra stretch, or add mushrooms for an earthy twist.

• Can be frozen in portions for easy reheating later.

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