A not so difficult lasagna recipe since you already have a lot of flavour from the tomato pasta sauce that saves a lot of your time. The bechamel is made on purpose a bit runny to spread easily on each layer of lasagna sheets. The balance between the tomato meat sauce, the lasagna sheets, the bechamel and the cheeses is simply irresistible.

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Lasagna

Prep Time30 minutes mins

Cook Time1 hour hr 25 minutes mins

Course: Main Course

Cuisine: Italian

Servings: 12

Ingredients

• 750 g Lasagna Sheets , pre-cooked, just white or half green/spinach & half white
• 1.2 kg Minced beef , chuck with some fat, single minced
• 1000 ml Tomato Pasta Sauce , Recipe in Sauces section
• 350 g Mozzarella , grated
• 150 g Parmigiano Reggiano , grated
• EVOO , Extra Virgin Olive Oil
• ⅓ cup Fresh Parsley , finely chopped
• 1 tsp Fine Sea Salt
• ½ tsp freshly ground Black Pepper

For the Béchamel:

• 2000 ml Fresh Whole Milk , at room temperature
• 150 g All-Purpose Flour
• 150 g Butter , cubed at room temperature
• 1 tsp Nutmeg
• 1 ½ tsp Sea Salt

Instructions

• Place a large and deep sauté pan over medium heat. Pour 3 tbsp of oil, allow to heat up and add the minced meat, increase the heat and continue sauteing until all the meat has been sautéed and a nice color has been achieved while seasoning with the salt. Use a wooden spoon to break the big chunks of the minced meat.
• Add the tomato sauce and parsley, reduce the heat to low and simmer, with the lid on, while giving it a stir couple of times, for 10’ for all the ingredients to come together. Keep aside.
• It’s time for the pasta if no precooked are available then in a large pot bring water to a boil on high heat adding a generous amount of salt. Add the pasta sheets, stirring occasionally so as not to stick and cook 2’ minutes less than package instructions. Strain, drizzle all-over them some olive oil and keep aside.
• Place a large non-stick pot or sauteing pan over medium heat add the butter and whisk. Just before it has melted add the flour and keep on whisking to be just enough thick, a nice roux and the flour smell has gone.
• At this point start adding the milk, ¼ at a time and keep on whisking. Reduce the heat to low and cook while stirring continuously. Halfway through add the salt and the nutmeg and continue adding the milk and keep on whisking aiming to achieve a nice, a bit runny cream.
• TO PUT EVERYTHING TOGETHER: Preheat the oven to 190°C, air circulation, rack in the middle. Use a large (~40 cm) rectangular non-stick oven dish that is deep enough (6-7 cm) and add a large spoon of the bechamel and a large spoon of the tomato/meat sauce and spread it all over. Line on top the lasagna sheets, slightly overlapping each other to fully cover the area.
• Then add on top of the first layer more of the bechamel and spread it to cover the first sheet of the lasagna and on top of the bechamel lay tomato/meat sauce and again spread it all over. Sprinkle 1/5 of the mozzarella cheese and line on top more lasagna sheets interchanging between the green and the white sheets if using green ones.
• Repeat by adding bechamel over the lasagna and on top of the bechamel lay tomato/meat sauce and again spread it all over. Sprinkle another 1/5 of the mozzarella cheese and line on top more lasagna sheets.
• Repeat the process by adding bechamel and spread it to cover the lasagna and on top of the bechamel lay tomato sauce/meat, sprinkle the third 1/5 of the mozzarella cheese and line on top more lasagna sheets.
• Repeat by adding bechamel over the lasagna and on top lay tomato sauce/meat, probably the remaining and again spread it all over, sprinkle the fourth 1/5 of the mozzarella cheese and line on top more lasagna sheets.
• Finally add on top the remaining bechamel, spread it to cover the lasagna. On top of the bechamel sprinkle the last 1/5 of the mozzarella cheese and the grated Parmigianno Reggiano.
• Cover with foil and cook for 40’. Then uncover, increase the temperature to 190°C and cook for 15’ more and until you get a nice golden and charred colour on top.
• Take out of the oven and let rest for at least 30’, cut in squares and serve.