Lasagna in a Crucible Cookware Enameled Cast Iron Roasting Lasagna Baking Pan 


  • 2 yellow onions
  • 2 garlic cloves
  • 500 g ground beef
  • 1 tbsp vegetable oil
  • 4 tbsp tomato paste
  • 1 tsp thyme
  • 1 tsp rosemary
  • 500 g crushed tomatoes
  • 1 beef stock cube 
  • salt and pepper
  • 9-12 lasagna sheets (3-4 layer)

The Sauce

  • 6 tbsp butter
  • 6 tbsp all-purpose flour
  • 1 liter milk
  • salt and pepper
  • 2 dl shredded parmesan


  1.  Preheat the oven to 350°F / 175°C
  2. Chop the onions and garlic. Brown the ground beef, onion, and garlic in a skillet with the oil.
  3. Add tomato paste and let it fry with the ground beef.
  4. Add thyme and rosemary and crushed tomatoes and the stock cube and let it simmer for 10 minutes. Add salt and pepper to taste.

The Sauce

  1. Melt the butter in a pot and stir together with the flour. Add the milk slowly while stirring
  2. Add the cheese and let simmer for 5 minutes while stirring. Taste with sale and pepper.


  1. Start with a layer of cheese sauce at the bottom of an oven-safe lasagna form (the lasagna pan on the images can fit 4 layers of lasagna sheets in it). Then add layers of lasagna sheets, meat sauce, and the cheese sauce.
  2. Finish with cheese sauce and some more grated parmesan on top.
  3. Bake in the oven for 40 minutes.

 Serve with a salad.

homemade lasagna in a enameled cast iron roasting pan




  • pcUzLenEhIvxbaK


  • JCMTDRkyxHfc


  • RzkMfQJwIFLc


  • lSULYbOGpTcerFi


  • sGEXdgPBSwnUZ


Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

You may also like

View all