I have a secret to share with you. I did not like classic meat lasagna. It was simply not tasty to me, so I always make spinach lasagna.

However, I did not share this secret with my Ena. But Ena’s lasagna is completely different from anything I’ve ever tried. I ate a portion in one breath and, of course, immediately asked Ena to share the recipe with Chakula readers.

Ena says that her recipe came from constantly listening about complications on making lasagna. However, she makes them in a very simple way at least once a week for family and friends. This demand for Ena’s lasagna means only one: they are too delicious.

Ena made an extra effort and wrote a step by step explanation and photographed the entire process.

Preparation time: 60 minutes


– lasagna pasta

– parmigiana

Red sauce:

– 1 red onion

– 1 bigger carrot

– 500 gr minced meat

– 500 ml tomato sauce

– salt, pepper, oregano

Bechamel sauce:

– 3 tablespoons of oil

– 30 gr butter

– 5 tablespoons of flour

– 1 l milk

– salt and nutmeg

We are preparing the red sauce. On oil, fry the chopped onion and one large carrot. Add the minced meat and fry until the meat loses its red color. Add salt and pepper. Add tomato sauce. Spice with oregano, salt and pepper. Fry it all for 5 minutes.

We prepare the bechamel sauce. In a larger pan melt the butter on oil. Add 5 tablespoons of flour and fry it shortly (the mixture should look like in the photo). Lightly add milk and stir constantly (do not worry about the mixture getting thicker when you add milk). Add the rest of the milk and mix it with a whisk so that there will be no clumps (if there is a clump of don’t worry, it will not be noticed). We also add nutmeg.

Note: Bechamel sauce should be more fluid than dense.

And yes, we’re almost done. We still need to make lasagna. It is important that both sauces are spiced enough. Lasagna can not be spiced afterwards, so do not forget to try.

Ena makes lasagna in the following way:

  • Bechamel sauce at the bottom of the baking tray
  • Lasagna pasta
  • Bechamel sauce
  • Red sauce
  • Bechamel sauce
  • Lasagna pasta
  • Bechamel sauce
  • Red sauce
  • Bechamel sauce
  • Lasagna pasta
  • In the end, I end up with bechamel sauce
  • Add parmigiana at the top

Bake the lasagna in a heated oven for 30-45 minutes, at 180°C. Try to wait until it cools off.

Thank you Ena for the amazing recipe!