Lasagna with Ground Beef

Name: Lasagna with Ground Beef
Total time: 70 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Lasagna sheets — 80 g; Ground beef — 120 g; Onions — 40 g; Canned tomatoes — 100 g; Milk 2.5% — 150 ml; Wheat flour — 12 g; Butter — 12 g; Hard cheese — 30 g; Salt — 2 g

Dense layers of meat sauce and creamy milk sauce, baked with raw cheese. Easy one-dish serving that feeds a day or two.

Time: 70 min
Serving: 946 kcal
Ingredients: ≈ $3.35
Protein: 46 g

Hearty Kid-friendly

Ingredients

1 Lasagna sheetspack 500 g ≈ $3.00 80 g
2 Ground beefpack 500 g ≈ $7.63 120 g
3 Onions≈ $1.60 per kg 40 g
4 Canned tomatoespack 400 g ≈ $1.30 100 g
5 Milk 2.5%pack 930 ml ≈ $0.91 150 ml
6 Wheat flour 12 g
7 Butterpack 180 g ≈ $1.60 12 g
8 Hard cheesepack 200 g ≈ $2.64 30 g
9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Prepare: Peel the onion³ and dice it into 0.5 cm cubes. Preheat the oven to 180 °C. Choose a 20×30 cm baking dish and lightly grease it.
Brown the beef: Brown the ground² beef with the onion³ over medium heat for 8–10 minutes, until browned and fragrant.
Simmer the sauce: Add the tomatoes in juice to the beef and onions³ and simmer over medium heat for 15 minutes, stirring occasionally, until the sauce thickens and flavors meld; do not salt yet.
Milk⁵ sauce: In another saucepan, melt butter⁷ over medium heat, add flour and cook, stirring, for 1–2 minutes. Gradually pour in the milk, stirring constantly, until thick and smooth. Season with salt to taste.
Assemble: Spread a layer of meat sauce on the bottom of the dish, top with a layer of lasagna¹ sheets, then another layer of sauce and a layer of beef; repeat the layers, finishing with a top layer of sauce and sprinkle with cheese.
Bake: Cover the dish with foil and bake at 180 °C for 35 minutes. Remove the foil and bake for another 5–10 minutes until the cheese is golden; if needed, briefly broil to finish.

Tips

Why it works: Brown the beef fully to remove moisture and prevent a soggy lasagna; stop when it’s no longer pink inside. Overcooking turns it dry, so aim for 8–10 minutes at medium heat.
Substitutions: Use 100g ground pork instead of beef for a milder taste, or swap 100g canned crushed tomatoes for the fresh ones if needed. Replace hard cheese with 30g grated mozzarella for extra melt.
Common mistakes: If the top layer stays pale after baking, the oven isn’t hot enough or the foil was left on too long; the cheese should turn golden in the last 5–10 minutes uncovered.
Storing and reheating: Keeps 3 days in the fridge; reheat covered in the oven at 160°C for 15 minutes until hot through. Freeze for up to 2 months by wrapping tightly in foil before baking.
Serve with: Pair with a simple green salad and crusty bread to cut through the richness. Serve leftovers for lunch the next day with a side of steamed carrots.

In short

In the planner this dish is cooked for two days: reheat on day two.

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Nutrition

Per serving and share of 2000 kcal

Calories	946 kcal	47%
Protein	46 g	61%
Fat	48 g	69%
Carbs	79 g	31%
Per 100 g	173 kcal

Cost

≈ $3.35per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), August 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is ground beef.

You will need

Oven, Stove

Plan a week

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