Lasagna Recipe

Ingredients:

For the Lasagna:

• 8 sheets of lasagna (fresh or no-pre-cook dry lasagna sheets)
• 800g canned tomato pulp (or 500g fresh tomatoes, chopped)
• 300g ground beef
• 1 onion
• 1 clove garlic
• 2 tablespoons olive oil
• 1 tablespoon aromatic herbs (oregano, thyme, basil)
• 100g grated Emmental cheese
• 2 sugar cubes
• Salt
• Pepper

For the Béchamel:

• 70g butter
• 70g flour
• 500ml milk
• 1 pinch nutmeg
• Grated Parmesan cheese for topping

Instructions:

1. Preparing the Tomato Meat Sauce:
   • Finely chop an onion and a clove of garlic. Sauté them in a saucepan or skillet with a tablespoon of olive oil over low heat until the onions turn translucent. Initially cook over high heat for a minute or two to bring out the flavors, then reduce heat to prevent burning.
   • Once the onions are golden, add the 800g of tomato pulp, season with salt, pepper, and a teaspoon of aromatic herbs. Let it simmer over low heat for 20 minutes. If using canned tomato pulp, balance the acidity with 2 sugar cubes.
2. Cooking the Ground Beef:
   • In a separate pan, heat a bit of olive oil and brown 300g of ground beef over medium heat for 3 to 5 minutes. Season with salt and pepper. Degrease the meat by removing excess fat using a slotted spoon. Mix the cooked beef with the tomato sauce.
3. Making Béchamel:
   • Melt 70g of butter in a saucepan and add an equal amount of flour off the heat. Combine to absorb the butter. Gradually add 500ml of milk while continuously stirring to prevent lumps. Place over low heat and let it thicken for a few minutes. Season with salt, pepper, and a pinch of nutmeg.
4. Assembling the Lasagna:
   • Butter a baking dish. Layer it with béchamel, lasagna sheets, and the tomato meat sauce sprinkled with grated Emmental cheese. Repeat the layers, ending with a final layer of béchamel. Optionally, add sliced Paris mushrooms between the layers.
5. Baking:
   • Bake in a preheated oven at 165°C (325°F) for about 45 minutes until the lasagna gets a nice brown crust. If it browns too quickly, cover with aluminum foil.
6. Finishing Touch:
   • Once baked, allow it to cool slightly before serving. Enjoy this classic beef lasagna!

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Enjoy!