1 kilo tomato , ripe tomatoes, for the tomato sauce
3 cloves garlic, for the tomato sauce
basil, fresh, for the tomato sauce
salt and pepper , for the tomato sauce
1 tablespoon sugar , for the tomato sauce
2 tablespoons oil , for the tomato sauce
60 grams unsalted butter , for the béchamel sauce
60 grams flour , for the béchamel sauce
1 liter fresh milk, for the béchamel sauce
salt and pepper , for the béchamel sauce
nutmeg, for the béchamel sauce
Preparation
30 mins
0 mins
Low
Finely chop the onion and cook it with a little oil and bay leaves over low heat until the onion is translucent.
Add the meat, the 2 cloves of garlic, basil, salt, and pepper.
Cook over low heat, stirring constantly until the meat is cooked. Remove the bay leaves.
For the tomato sauce: With a pointed knife, make an X at the base of the tomatoes, place them in boiling water, and then peel them.
Cut the tomatoes into cubes and place them in a large pot, add the 2 chopped cloves of garlic, fresh basil, black pepper, one tablespoon of sugar, and salt. Cook over medium heat until the tomato liquid evaporates.
For the béchamel sauce: Melt the butter, add flour, and cook for a few minutes without burning the preparation.
Add the milk while constantly stirring with a whisk (to prevent lumps) until the sauce thickens, season with salt, pepper, and grated nutmeg, then remove from heat.
Grease a rectangular dish, put a little béchamel sauce in the dish, and evenly arrange a layer of lasagna, top with 1/3 of the tomato sauce, 1/3 of the meat, another layer of béchamel, and cheese.
Repeat the process until the final layer consists of lasagna pasta.
Cook in the oven at 180°C for 30 minutes or until the lasagna is golden brown.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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