Best Lasagna Recipe Every

Without further ado...

LASAGNA

MEAT SAUCE

1lb. Ground beef
1can tomato sauce
3 to 5 tbsp. extra virgin olive oil
Half of a small onion
1 small carrot
1 small stick of celery
Salt and pepper
Half broth bullion
¼ cup white wine

Chop the vegetables finely, saute’ in olive oil until soft; add ground beef, salt and pepper, bullion and wine; stir for a couple of minutes and add tomato sauce. Add a little bit of water if too dry, cover and let cook moderate heat for 30 to 40 minutes.

BECHAMEL SAUCE

2 cups milk
4 tbsp. unsalted butter
3 tbsp. unbleached all-purpose flour
Salt to taste

Heat milk in small saucepan over low heat. Melt butter in medium saucepan over medium heat. When it foams, add flour. Lower the heat and stir (if needed, move pan from heat while mixing). Add the milk at once, mixing energetically with a wrist to prevent lumps. Add salt and cook gently, mixing constantly, for 3 to 5 minutes, until the sauce has a medium thick consistency.

YOU WILL ALSO NEED:

1 box of pasta sheets for lasagna
2 cups of grated Parmesan cheese (or up to taste)

ASSEMBLY

Mix the meat sauce and the béchamel sauce together. Butter an 11 by 7 oven pan and start with a layer of pasta sheets. Cover with a layer of the mix (not too thick). Sprinkle with Parmesan cheese and start again. Your last layer has to be the meet, generously covered with the Parmesan cheese. Cook in 375-degree oven for 30 to 40 minutes (if you store it in the fridge and cook it later it may require more).

Enjoy!