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Meat Lasagna

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Preparation time
50 mins
Cooking time
65 mins
Serves 6 - 8


  1. Preheat the oven to 200º C.

  2. In a pan, sauté the chopped onion and garlic in oil. Add the chopped bacon and the minced meat and cook for 3 minutes over medium heat, stirring constantly.

  3. Drizzle with white wine and add the chopped parsley. Season with half the salt and pepper.

  4. Add the chopped tomato, clean of skin and seeds along with the tomato pulp and wrap.

  5. Cook for 10 minutes over medium heat, stirring occasionally to dry the preparation a little. Remove from heat and set aside.

  6. For bechamel sauce: melt butter in a saucepan and then add the flour, stirring well, until a lump-free mixture is formed. Add the milk little by little, stirring constantly and let it cook over a low heat until it thickens. Season with the remaining salt and set aside (you can use the béchamel sauce in a package that you buy at the supermarket).

  7. Lay in a square oven tray: the lasagna sheets, the meat preparation and the bechamel sauce. Repeat the process, ending with a layer of lasagna sheets.

  8. Sprinkle with mozzarella cheese and bake at 200º C for 50 minutes.

Recipe Video