Cheesy Meat Lasagna with Crispy Potato Straws
A hearty lasagna featuring layers of savory simmered ground beef, creamy béchamel, and perfectly melted cheese. The final touch of crispy potato straws creates an irresistible texture contrast that is sure to be a crowd-pleaser.
🛒 Ingredients
6 servings
- 1.1 lbs ground beef (15% fat)
- 12 dry lasagna noodles
- 28 oz canned crushed tomatoes
- 2.5 oz tomato paste
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 carrot, finely grated
- 1 celery stalk, finely diced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- Salt and freshly ground black pepper
- For the béchamel:
- 5.5 tbsp (approx. 2.8 oz) butter
- 2/3 cup all-purpose flour
- 3.5 cups hot whole milk
- 1 pinch grated nutmeg
- Salt, white pepper
- For the topping:
- 9 oz shredded mozzarella
- 3.5 oz shredded Gruyère
- 1.75 oz grated Parmesan
- For the finish:
- 3 oz batata palha (crispy potato straws)
Watch the original video
Watch on TikTokDirections
- 1
Prepare the Bolognese sauce: Heat the olive oil in a large pot over medium heat. Sauté the onion, carrot, and celery for 5 minutes until tender. Add the garlic and cook for 1 additional minute.
- 2
Increase heat to high, add the ground beef, and brown it, breaking it up well with a fork. Season with salt and pepper. Once the meat is browned, stir in the tomato paste and cook for 2 minutes while stirring.
- 3
Pour in the crushed tomatoes, add the oregano, basil, and bay leaf. Stir, cover partially, and let simmer over low heat for 30 minutes. Adjust seasoning and remove the bay leaf.
- 4
Prepare the béchamel: Melt the butter in a saucepan over medium heat. Add the flour all at once and whisk vigorously for 2 minutes to form a roux. Gradually pour in the hot milk while whisking constantly. Cook over medium heat, stirring, until thickened (about 8 minutes). Season with salt, white pepper, and nutmeg.
- 5
Preheat the oven to 350°F (convection). Mix the mozzarella, Gruyère, and Parmesan in a bowl. Set aside.
- 6
Assembly: Lightly grease a large baking dish (approx. 12x8 inches). Spread a thin layer of béchamel on the bottom. Place a first layer of lasagna noodles. Cover with a generous layer of Bolognese sauce, then béchamel, then one-third of the cheese mixture.
- 7
Repeat the process to form 3 complete layers of pasta. Finish with a generous layer of béchamel, then sprinkle with the remaining cheese for a perfect crust.
- 8
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for 15 to 20 minutes until the top is golden and bubbling.
- 9
Remove the lasagna from the oven and let it rest for 10 minutes. Just before serving, generously distribute the potato straws over the entire surface to maintain their crunch. Serve immediately.
💡 Chef's Tip
The secret to a perfect lasagna lies in the resting time: let it rest for 10 minutes out of the oven before cutting — the layers will set, and you will get clean slices. ALWAYS add the potato straws at the last second, never before baking, so they stay crispy and do not soften from the heat.
