A Friend from Spain Taught Me How To Cook Lasagna So Simply and Deliciously

Forget fancy, forget hours in the kitchen—say hello to the BEST. DARN. LASAGNA. EVER.

Move over, Nonna’s secret recipe! There’s a new lasagna queen in town, and her name is simplicity (with a dash of Spanish magic, of course). My friend from Spain, Carmen, whipped up this masterpiece in her tiny kitchen, and let me tell you, it was love at first bite.

No layers of complicated sauces, no fancy ingredients—just pure, cheesy, ooey-gooey lasagna nirvana that anyone (yes, even YOU!) can master. So ditch the store-bought frozen stuff and gather your troops, because we’re making LASAGNA tonight! Get ready for happy faces, clean plates, and maybe even a request for the recipe (wink wink).

Now, apron on, ingredients out, and let’s get cooking!

P.S. I won’t lie, there’s ground beef and cheese involved. You know what that means, right? It’s gonna be GOOD.

Intrigued? Dive into the recipe below and prepare to be blown away!

Authentic Spanish Lasagna Recipe

This delicious and satisfying dinner recipe is for the whole family. For this recipe, you will need pasta and ground beef. This is the easiest lasagna recipe I know. The taste of this dish will surprise all your family and friends. You will be asked for the recipe. After all, you have never tried such a delicious and simple lasagna with cheese. Hurry up, put on your apron, and join me! Let’s feed everyone a delicious lasagna dinner.

Ingredients

• 1 onion
• 3 cloves of garlic
• 600 g minced beef
• 100 ml dry red wine
• 300 g chopped tomatoes
• 40 g butter
• 1 leek
• 2 tbsp flour
• 500 ml milk
• 80 g parmesan
• 300 g pasta
• 150 g mozzarella
• vegetable oil
• 3 tsp salt
• 1 tsp black pepper
• 1 tsp sugar
• pinch of nutmeg

Instruction

Instructions for Delicious Lasagna

Prep:

1. Sauté: Fry 1 onion in vegetable oil for 2-3 minutes. Add 3 crushed garlic cloves and fry for 1 minute.
2. Brown: Add 600g ground beef and fry for 10 minutes, stirring constantly.
3. Simmer: Season with 100ml dry red wine, 1 tsp salt, 1/2 tsp black pepper. Cook until liquid evaporates.
4. Add tomatoes: Stir in 300g chopped tomatoes and 1 tsp sugar. Simmer for 5 minutes and remove from heat.

Sauce:

1. Melt butter: Fry 40g butter until golden with sliced and rinsed leek (about 8 minutes).
2. Thicken: Add 2 tbsp flour and cook for 1 minute. Gradually whisk in 500ml milk until thickened.
3. Season: Add 1 tsp salt, a little black pepper, and a pinch of nutmeg. Mix and remove from heat. Blend until smooth.
4. Cheese: Grate 80g parmesan and stir into the sauce.

Assemble:

1. Boil pasta: Cook 300g pasta in salted water with 3 tbsp vegetable oil until al dente. Drain and add to the sauce.
2. Layer:
   • Spread a layer of pasta in a baking dish.
   • Top with a layer of the meat sauce.
   • Repeat with 2 more layers, ending with pasta.
3. Bake: Top with 150g mozzarella and bake for 40 minutes at 180°C (360°F).

Enjoy:

• Cool slightly, then cut and serve hot.

Tips:

• Let your friends know what you liked and what you would change in the comments!
• Bon appetit!

WATCH VIDEO INSTRUCTION FOR THE BEST RESULT