Lasagna

Ingredients

• For the meat sauce: 1 tbsp olive oil, 1 onion, 1 carrot and 1 celery stick (finely chopped), 3 cloves garlic, 1 lb (450 g) ground beef, 2 tbsp tomato paste, 1 can (28 oz / 800 g) crushed tomatoes, 1 tsp dried oregano, salt and pepper
• For the white sauce: 3 tbsp butter, 3 tbsp flour, 2½ cups (600 ml) milk, a pinch of nutmeg
• 12 lasagna sheets (no-boil or cooked)
• 2 cups (200 g) shredded mozzarella
• ½ cup (45 g) grated parmesan

Method

1. Meat sauce: fry the onion, carrot and celery in the oil for 8 minutes, add the garlic and beef and brown well. Stir in the tomato paste, tomatoes and oregano, season, and simmer 30 minutes.
2. White sauce: melt the butter, stir in the flour for 1 minute, then whisk in the milk a little at a time. Simmer until thick, then add nutmeg and salt.
3. Heat the oven to 375°F (190°C). In a 9 x 13 inch (23 x 33 cm) dish, spread a little meat sauce, then layer pasta, meat sauce, white sauce and mozzarella. Repeat three times.
4. Finish with white sauce, mozzarella and parmesan.
5. Cover with foil and bake 25 minutes, then uncover and bake 20 to 25 minutes until golden.
6. Rest 15 minutes before cutting.