Instructions

1. Sautéing Onion and Garlic

   In a pot over medium heat, heat the olive oil, then add the chopped onion and sauté until softened, then add the minced garlic and stir for half a minute. · 3 min
2. Cooking the Meat

   Add the ground beef and continue stirring, breaking up any clumps, until it changes color and is nearly cooked through. · 7 min
3. Preparing the Meat Sauce

   Add the tomato paste and tomato juice, then season with salt, black pepper, and oregano, and let the sauce simmer over low heat for 15 minutes, then set aside. · 15 min
4. Toasting the Flour

   To prepare the béchamel: Melt the butter in a separate pot over low heat, then add the flour and stir well for 2 minutes. · 2 min
5. Making the Béchamel Sauce

   Gradually pour in the warm milk while whisking constantly with a hand whisk to prevent lumps from forming, and continue stirring until the sauce thickens, then season with a pinch of salt and nutmeg and remove from heat. · 5 min
6. Preparing the Baking Dish

   Preheat the oven to 180°C. In a rectangular baking dish, spread a thin layer of béchamel and meat sauce across the bottom.
7. Assembling the Lasagna Layers

   Arrange a layer of lasagna sheets, then spoon a portion of meat sauce over them, followed by a little béchamel and a sprinkle of mozzarella, repeating the layers until the ingredients are finished, ensuring the final top layer is béchamel covered with grated cheese.
8. Baking in the Oven

   Place the dish in the oven and bake until cooked through, the cheese has melted, and it takes on a beautiful golden color. · 30 min
9. Resting and Serving

   Remove the lasagna from the oven and let it rest for 10 minutes before slicing to allow the layers to hold together. · 10 min

Nutrition / serving

Chef's tips