Lasagna recipe

No Compromise Lasagna

Lasagna can be boring, tasteless, healthy, ruined, or absolutely amazing in taste. This Lasagna recipe is a combination of amazing in taste and a little bit boring maybe. Because I did not throw in any weird ingredients just to make it healthy, cheap, or exciting, or to get it a fancier name. No, this is only made with the single purpose of tasting great. And it does. Maybe the name should be boring lasagna, but you would not have clicked that one, would you? So no-compromise Lasagna it is.

Make a lot of this and save it for the next day. Or the day after. It’s still amazing then.

No Compromise Lasagna

Recipe by JonathanCourse: Dinner, PastaCuisine: ItalianDifficulty: Medium


Prep time


Cooking time



A great basic lasagne recipe. This tastes great as it is. Of course, you can add more things to it to make it taste differently, but try to master it like this first.


  • 9 Flat sheets of lasagne

  • For the meat/tomato sauce
  • 400-500 grams of beef minced meat

  • Butter

  • 1 onion

  • 4-5 garlic cloves

  • 1 can of crushed tomatoes

  • 1 can of tomato puree

  • 1 dl water

  • 2 pieces of meat broth or a few tablespoons of veal stock

  • 0.5 teaspoon of minced white pepper

  • For the cheese sauce
  • 3 tablespoons of Butter

  • 3 tablespoons of flour

  • 4 dl milk

  • 2 dl of cream

  • 150 grams of Emmental cheese

  • 0.5 teaspoon of salt

  • 0.5 teaspoon of minced white pepper

  • Topping
  • 1 dl of cheese (Emmental, gouda, just some normal cheese)

  • Parmesan

  • Basil leaves


  • Put oven at 175 degrees celsius
  • Meat/tomato sauce: Put the minced meat, the chopped onion, and the chopped garlic in a frying pan with butter. A little bit more butter than you think. Fry it brown. Pour in the cans of tomato puree and crushed tomatoes. Rinse the cans with water, and pour that in too. Add white pepper and the broth/stock.
  • Cheese sauce: Heat up the butter a bit in a saucepan and add the flour. Just let it become a little brown, do not burn it. Add milk and cream a little at a time and whisk it around while it slightly starts boiling. Add the cheese, salt, and white pepper and keep whisking. Take it off the stove or put it on a low setting after this.
  • Lasagna: Grease the mold with butter. Add some meat sauce. Then add some cheese sauce. Then add 3 plates of lasagna. Keep doing this until you have used it all, create as many or as few layers you want. Push slightly at the lasagna plates on the top, then add the last meat and cheese sauce and sprinkle over a lot of cheese and maybe some parmesan.
  • Put it in the oven for about 1 hour. Let it rest a while after so that it does not feel like lava in your mouth. Garnish with some more parmesan and a few leaves of parmesan. Serve with some green salad (completely optional) and a glass of nice wine.


  • This is a base recipe for a great lasagne. You can alter this a lot by changing the types of cheese, by adding chili to the meat/tomato sauce, and by choosing different sizes of molds, leading to less or more layers and less or more cheesy crust on top. But it is absolutely amazing as it is too.

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