Classic Lasagna

Ingredients

Meat Sauce (without wine)

• 300 g ground beef (or a mix)
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped
• 1 small carrot, finely chopped
• 1 stalk celery, finely chopped
• 2 cloves garlic, finely chopped
• 1 tbsp tomato paste
• 1 can (400 g) crushed tomatoes
• 1 dl milk
• 1 tsp dried oregano
• Salt and pepper

Béchamel Sauce

• 30 g butter
• 30 g all-purpose flour
• 5 dl milk
• Grated nutmeg to taste
• Salt and white pepper

Otherwise

• 6–8 dried lasagna sheets (not pre-cooked)
• 50 g grated parmesan
• 100 g grated mozzarella

Instructions

1. Finely chop the onion, carrot, celery, and garlic.
2. Grate the parmesan and mozzarella.
3. Measure out the milk, tomato paste, and other ingredients.
4. Sauté the onion, carrot, and celery in olive oil until soft.
5. Add the garlic and ground beef. Cook until the meat is browned.
6. Stir in the tomato paste, cook for another minute. Add the tomatoes and milk.
7. Season with oregano, salt, and pepper. Let simmer for 30–60 minutes.
8. Melt the butter in a saucepan, stir in the flour and whisk for 1–2 minutes.
9. Gradually add the milk while whisking. Bring to a boil and let simmer until the sauce thickens.
10. Season with nutmeg, salt, and white pepper.
11. Bring lightly salted water to a boil. Blanch the pasta sheets for 4–5 minutes until soft enough to bend.
12. Carefully lift them onto clean kitchen towels, one by one.
13. Preheat the oven to 200°C.
14. Grease a baking dish and layer: a bit of meat sauce, pasta sheets, béchamel. Repeat.
15. Top with the remaining béchamel and sprinkle with parmesan and mozzarella.
16. Bake in the middle of the oven for 30–40 minutes until the top is golden.
17. Let rest for 10 minutes before serving.