Prepare Delicious Lasagna with Ground Beef and Cheese

Thyme, tomato and onion. The pasta is finished cooking in the oven.

A classic lasagna recipe with beef Bolognese and béchamel sauce is packed with flavor and made with delicious layers of meat, gravy, and cheese.


3 tablespoons olive oil
1 cup onion, finely chopped
2 tablespoons garlic, finely minced
1 cup celery, finely chopped
1 cup carrot, chopped into small cubes
1 cup of tomato, chopped into small cubes
500 grams of ground beef
to taste of salt
to taste of pepper
1/2 cups of tomato puree
1/2 cups of red wine
1 teaspoon thyme
1 teaspoon oregano
1 bay leaf
2 butter spoons
3 tablespoons of flour
1 1/2 cups of milk
1/2 teaspoons of white pepper
1/4 teaspoon nutmeg
to taste of salt
enough of pasta for lasagna
enough of water
to taste of salt
enough of Manchego cheese, sliced


For the meat, heat olive oil in a frying pan over medium heat and add the onion, garlic, celery, carrot, tomato and beef; Add the red wine, tomato puree, thyme, oregano, bay leaf and season with salt and pepper; cook for 20 minutes until the liquid evaporates. Reservation.

For the bechamel, in a saucepan over medium heat, melt the butter and add the flour, brown for a few minutes and add the milk; season with white pepper, salt and nutmeg.

Cook for 5 minutes until thickened and reserve.

For the pasta, heat the water in a saucepan until it boils, add enough salt and cook the pasta sheets for 5 minutes. Withdraw and reserve.

To assemble the lasagna, place a layer of pasta, one of bechamel sauce, one of meat and one of cheese, repeat the steps until the mold is filled, finish with a layer of cheese and bake for 20 minutes. Cut and serve.