INGREDIENT
Beef Bolognese Sauce
1 pack (230g) instant lasagna sheets (lasagna instan)
Bechamel Sauce
2 tbsp butter (mentega)
1 tbsp all-purpose flour (tepung terigu)
600 ml milk (susu cair)
200g mixed cheese (cheddar + mozzarella + cheese spread)
Topping
Mozzarella cheese, as needed
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SERVING
4 servings (about 10 cm squares)
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Bechamel Sauce
Melt the butter over low heat.
Add the flour and stir quickly until smooth and free of lumps.
Gradually pour in the milk while continuously stirring until well combined.
Add the cheese mixture and stir until fully melted and creamy. Turn off the heat once the sauce becomes thick and smooth
Lasagna Layering
Prepare a baking dish and lightly grease it with butter or olive oil to prevent sticking.
Layer the lasagna sheets, then spread the béchamel sauce evenly on top followed by the beef bolognese sauce.
Repeat the layering process until you have 4–5 layers, or until the baking dish is nearly full.
For the top layer, pour over the béchamel sauce and sprinkle generously with mozzarella cheese.
Bake at 180°C for about 30 minutes, or until the top is golden brown and bubbling.
Let the lasagna rest for 10–15 minutes before slicing to help it set and hold its shape when served
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Masak saus beef bolognese terlebih dahulu.
Saus Bechamel
Lelehkan butter menggunakan api kecil.
Masukkan tepung terigu, lalu aduk cepat hingga tercampur rata dan tidak menggumpal.
Tuangkan susu sedikit demi sedikit sambil terus diaduk.
Tambahkan campuran keju, lalu aduk hingga meleleh sempurna dan saus menjadi creamy. Matikan kompor saat saus mulai mengental
Menyusun Lasagna
Siapkan loyang, lalu oles tipis dengan butter atau olive oil agar lasagna tidak lengket.
Susun lembaran lasagna, lalu oleskan saus béchamel secara merata di atasnya dan tambahkan saus beef bolognese.
Ulangi proses layering hingga membentuk 4–5 lapisan, atau sampai loyang hampir penuh.
Pada lapisan paling atas, tuang saus béchamel lalu taburi mozzarella cheese secukupnya.
Panggang dalam oven suhu 180°C selama sekitar 30 menit, atau hingga permukaan berwarna golden brown dan bubbling.
Diamkan selama 10–15 menit sebelum dipotong agar lasagna lebih set dan tetap rapi saat disajikan
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TIPS
Cook the bechamel sauce over low heat to keep it smooth and creamy.
Avoid adding too much sauce between layers to prevent the lasagna from becoming soggy.
Let the lasagna rest after baking so it holds its shape better when sliced.
Garnish with parsley or oregano for a fresher aroma and presentation.
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Gunakan api kecil saat membuat saus bechamel agar teksturnya tetap halus dan creamy.
Jangan terlalu banyak memberi saus di setiap layer agar lasagna tidak terlalu lembek.
Diamkan lasagna beberapa menit setelah dipanggang agar lebih mudah dipotong dan susunannya tetap cantik.
Tambahkan parsley atau oregano di atas lasagna setelah matang untuk aroma yang lebih fresh.
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Watch the short recipe video on my social media