Serves: 6-8 Level: Medium
- 4 Tbsp Olive Oil
- 1 White or yellow chopped Onion
- 2 Finely chopped Garlic Cloves
- 1 Pound Ground Beef
- 15 Oz can Tomato Sauce (Hunt’s 100% Natural Tomato Sauce recommended)
- 15 Oz can Diced Tomatoes (Hunt’s Diced in Sauce Tomatoes recommended
- 1 tsp white sugar
- 1/2 handful Fresh Basil
- 2 Oz Unsalted Butter
- 2/3 cup Flour
- 4 cups Milk
- 1 tsp Ground Nutmeg
- 12 oven-ready Lasagne Pasta
- 1/2 cup grated Parmesan cheese
- 1 cup finely sliced Mozzarella cheese
Meat Sauce (20 min): In a large stove pan, add 3 Tbsp olive oil and chopped onions. Cook 5 min, high heat. Add meat and 1 chopped garlic clove. Lower heat and cook 8-10 min. Add tomato sauce, salt, pepper, sugar, the rest of garlic and 1 Tbsp olive oil. Stir well. Cook for 5 min, medium heat. Finally, add diced tomatoes and basil. Taste and add salt and pepper if needed.
Béchamel Sauce (5-7 min): In a stove pan, melt butter at medium-high heat. Slowly pour in flour and mix together with a wooden spoon until the butter creates a soft semi-formed chunk. At medium heat, pour in milk little by little and simultaneously mix together until it has turned into a creamy base. Never stop mixing, not too fast, but constantly. Stop heating. Add salt, pepper and ground nutmeg to taste. (See pictures)
Pre-heat oven 375 degrees.
Lasagna layers: Cover bottom of large oven pan with Béchamel sauce (approx. 1/2 inch deep). Place 3 pieces of lasagne side by side on top of the sauce (see pictures). Spread 1/3rd of meat sauce onto lasagne pasta. Sprinkle parmesan cheese on top of the meat sauce with a bit of the Béchamel sauce. Repeat these steps in order so that you have used 12 lasagne pieces. Make sure to keep at least half of the Béchamel sauce for the end. After applying the last layer of pasta, coat entire dish with the rest of the Bechamel sauce. Add mozzarella cheese.
Cook for 50 min. Let cool down few minutes and serve hot. It will be even better the day after…