Classic meat lasagna

By the GetYourMacros team · 31 August 2026

Authentic Italian layers of pasta, rich beef ragout, and a light creamy bechamel sauce.

• Time 45 min
• Course One-dish meal
• Diet Omnivore
• Cuisine Italian
• Allergens gluten, dairy

Ingredients (1 serving)

• 80 g Pasta
• 150 g Lean beef mince (5% fat)
• 150 g Tomato passata
• 150 ml Semi-skimmed milk
• 10 g Cornstarch
• 15 g Parmesan
• 30 g Onion

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Sauté the finely chopped onion in a non-stick pan, then add the beef mince and brown it well.
2. Pour in the tomato passata and simmer for 15 minutes to create a thick ragout.
3. Prepare a light bechamel by whisking cornstarch into the cold milk, then heating it until thickened.
4. In a small oven dish, spread a little ragout, then layer pasta sheets, ragout, bechamel, and parmesan.
5. Repeat the layers until all ingredients are used, finishing with a generous sprinkle of parmesan.
6. Bake at 200°C for about 20 minutes until the top is bubbly and golden brown.

Tips

• Using cornstarch instead of butter for the bechamel significantly lowers the fat while keeping it creamy.
• Let the lasagna rest for 5 minutes after baking; it will be much easier to slice neatly.

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