Lasagna with Ground Meat and Parmesan

Ingredients

• Onion 1 piece
• Parsley to taste
• Fresh basil leaves to taste
• Salt to taste
• Ground Black Pepper to taste
• Wheat Flour 0 oz
• Milk 15 fl oz
• Pork Mince 20 oz
• Tomato Puree 20 oz
• Butter 0 oz
• Ready-made dry lasagna sheets 13 pieces
• Parmesan Cheese 0 oz

Step-by-Step Guide

Step 1

Sauté the finely chopped onion until golden brown.

Step 2

Add the ground meat to the onions and sauté everything together until the meat is cooked through. Season with salt and pepper to taste.

Step 3

Once the minced meat is ready, add peeled chopped tomatoes (this can be store-bought tomato puree, crushed tomatoes in their own juice, or fresh tomatoes that have been peeled and finely chopped). Continue to cook on low heat for about 10 minutes to allow any excess liquid to evaporate. Finally, add some herbs.

Step 4

For the béchamel sauce, melt the butter in a heavy-bottomed pot over low heat, then add the flour and stir well. Gradually add the cold milk to the hot mixture (called a roux), stirring constantly. It's best to remove the pot from the heat during this process. Once all the milk has been added, return the sauce to low heat and cook, stirring continuously, for about 5 minutes. When the sauce thickens, remove it from the heat.

Step 5

Grease a rectangular baking dish with butter or line the bottom with parchment paper or film. Place sheets of lasagna to fit the bottom, then spread a bit of béchamel on top. Layer the meat filling over the béchamel, cover with a sheet of lasagna, and alternate the layers until you reach the desired height. The final layer should be béchamel.

Step 6

Sprinkle the lasagna with grated Parmesan cheese and bake for 30 minutes in a preheated oven at 375°F. To prevent the Parmesan from burning, you can cover the dish with foil for the first 20 minutes. Once the lasagna is done, remove it from the oven, let it sit for about 10 minutes, and then cut it into portions.