Name: Lasagne
Total time: 1 h 50 min
Yield: 4
Cuisine: Italian
Ingredients: 800 g Mixed Ground Meat; 500 g Tomato passata; 1 un Onion; 250 g Lasagne sheets; 700 ml Milk; 50 g Butter; 50 g All-purpose flour; 1 c/ch Nutmeg; 200 g Shredded Mozzarella; 2 c/ch Salt; 1 c/ch Black Pepper; 30 ml Olive Oil

Method

Chop the onion. Heat the olive oil in a saucepan and soften over medium heat for 5 minutes. Add the mince and brown for 8 to 10 minutes, breaking up clumps.
Add the tomato pulp, 150 ml of water, and half the salt and pepper. Partially cover and simmer gently for 30 minutes. Check for 71 °C in the mince.
While the sauce simmers, melt the butter in another saucepan. Add the flour and stir for 2 minutes. Gradually whisk in the 700 ml of milk. Cook over low heat for 5 to 6 minutes until thickened. Season with the nutmeg and remaining salt and pepper.
Heat the oven to 180 °C. Use a 20 by 30 cm baking dish. Spread a little béchamel over the base, then alternate the 250 g of dry lasagne sheets that need no precooking with meat sauce and béchamel. Cover every sheet with sauce.
Finish with béchamel and all the mozzarella. Bake for 35 to 40 minutes until bubbling at the edges, the cheese is golden and the sheets are tender. Cover with foil if browning too quickly.
Rest for 10 minutes before slicing and serving.