🧀 Lasagna

Method

1. Finely chop the onion, crush the 3 garlic cloves and grate the 4 tomatoes.

2. Heat the 2 tbsp oil in a pot over medium heat and cook the onion for 5 minutes until soft, then add the garlic for 1 minute.

3. Turn the heat to high, add the 500 g minced meat, break it up with a spoon and stir for 7–8 minutes until it changes colour and its liquid evaporates.

4. Add the 2 tbsp tomato paste and stir for 1 minute, then the grated tomatoes, salt and 1/2 tsp black pepper (and oregano and basil if using).

5. Once it boils, reduce the heat to low and simmer the sauce for 20 minutes until thick; meanwhile preheat the oven to 180°C.

6. For the béchamel: melt the 4 tbsp butter in a pot over medium heat, stir in the 4 tbsp flour for 1 minute, then add the 4 cups of milk gradually, stirring constantly for 8–10 minutes until it thickens and coats the back of a spoon; season with salt.

7. In an oven dish spread a thin layer of béchamel, lay 4 lasagna sheets, then top with a third of the meat sauce, a little béchamel and a sprinkle of mozzarella.

8. Repeat the layers twice until the sheets are used up, finishing with béchamel and the remaining cheese.

9. Cover the dish with foil and bake at 180°C for 30 minutes, then uncover for 15 minutes until the top is browned and the cheese bubbles.

10. Take it out and let it rest for 10 minutes, then cut into squares and serve hot.

💡 2 more secrets for this dish in the Tahwa app (Plus).