What you'll need:
Bring a large pot of water to boil and cook your lasagna pasta al dente.
I cook enough pasta for 3 layers total. Drain and set aside.
STEP 2 - Meat & Tomato Sauce
In a large frying pan ad 1Tbsp of olive oil. Finely chop your onion and sauté until translucent. Add in your Extra Lean Ground Beef and brown completely. Add the tomato sauce and season with 1 Tbsp Italian seasoning,1 tsp garlic powder 2 bay leaves, salt and pepper. Let simmer for 10 minutes.
STEP 3 - Béchamel Sauce
In a medium pot melt 4 Tbsp butter on medium heat. Slowly add in your flour and whisk until completely combined. Let slightly brown. Slowly add in your milk and whisk constantly (you might need more or less milk depending on how much you browned butter and flour). Once you get it to a creamy texture add in 1 cup mozzarella cheese, 1/2 tsp dry mustard powder, salt and pepper constantly stirring. You can add more or less cheese depending on your taste but you want it to be nice and creamy.
STEP 4 - Assemble
Preheat your oven to 375F. Take a 13"x9" casserole dish and lay down your 1st layer of pasta (some recipes don't use the bottom pasta layer but this way you don't leave any sauce behind!) Add 1/2 of your meat sauce and top with 1/3 of béchamel sauce(you need some for the top layer). Add your 2nd layer of pasta and repeat. Meat sauce, béchamel sauce & layer of pasta. Once you are at the top layer evenly spread the leftover béchamel sauce, sprinkle with 1 cup mozzarella cheese and sprinkle with 1/2 tsp oregano.
Bake for 20-30min until cheese is completely melted and golden brown.
I hope you like this recipe and it becomes one of your go to meals!
Let us know how it turned out
Helena shares her every day & special occasion recipes.