Ingredients:
For the Meat Sauce:
• 500g ground beef
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 400g canned crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
For the Béchamel Sauce:
• 50g butter
• 50g all-purpose flour
• 500ml milk (warm)
• ½ tsp nutmeg
• Salt & pepper to taste
For Assembly:
• 12 lasagna sheets (pre-cooked or oven-ready)
• 250g mozzarella cheese (shredded)
• 50g Parmesan cheese (grated)
• Fresh parsley (for garnish)
Instructions:
1. Prepare the Meat Sauce:
1. Heat olive oil in a pan over medium heat. Add onions and sauté until soft.
2. Add garlic and cook for another 30 seconds.
3. Stir in ground beef, cooking until browned. Drain excess fat.
4. Add crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 20-30 minutes until thickened.
2. Prepare the Béchamel Sauce:
1. Melt butter in a saucepan over low heat. Stir in flour and cook for 1-2 minutes, whisking constantly.
2. Slowly add warm milk, whisking continuously to prevent lumps.
3. Cook until the sauce thickens. Add nutmeg, salt, and pepper. Set aside.
3. Assemble the Lasagna:
1. Preheat oven to 180°C (350°F).
2. Spread a thin layer of meat sauce at the bottom of a baking dish.
3. Add a layer of lasagna sheets, followed by meat sauce, béchamel sauce, and mozzarella cheese. Repeat layers.
4. Finish with a layer of lasagna sheets, béchamel sauce, mozzarella, and Parmesan cheese.
4. Bake and Serve:
1. Cover with foil and bake for 30 minutes.
2. Remove foil and bake for another 15-20 minutes until golden and bubbly.
3. Let rest for 10 minutes before slicing. Garnish with parsley and enjoy!
Let me know if you want any modifications!