Ingredients (serves 6):
12 lasagna sheets (preferably precooked)
500 g minced beef
1 chopped onion
2 crushed garlic cloves
400 g tomato puree (or coulis)
2 tbsp tomato paste
2 tbsp olive oil
1 tsp sugar (to reduce the acidity of the tomato)
1 tsp oregano or herbes de Provence
Salt, pepper
For the béchamel:
50 g butter
50 g of flour
500 ml of milk
A pinch of nutmeg
Salt, pepper
To gratinate:
150 g grated cheese (mozzarella, Emmental or Parmesan)
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Preparation:
1. Meat sauce
Heat the olive oil in a pan.
Add the onion and garlic, sauté for 2 minutes.
Add the minced meat and brown it well.
Add the tomato puree, concentrate, sugar and herbs.
Add salt and pepper and simmer for 15 minutes over low heat.
2. Béchamel sauce
In a saucepan, melt the butter.
Add the flour and mix well to obtain a roux.
Gradually pour in the milk, whisking until you get a thick, smooth sauce.
Season with salt, pepper and a pinch of nutmeg.
3. The assembly
In a baking dish, spread a thin layer of meat sauce.
Place a layer of lasagna noodles.
Add a layer of meat sauce + a layer of béchamel.
Repeat the operation alternating until the dish is full.
Finish with béchamel sauce and sprinkle generously with grated cheese.
4. Cooking
Bake in a preheated oven at 180°C for 35 to 40 minutes.
Let stand for 10 minutes before serving to allow the layers to hold together.
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Tips:
You can add vegetables (zucchini, grated carrots, mushrooms) to the sauce for more flavor.
For an even more delicious gratin, mix mozzarella and parmesan.
