This dish is my son’s favorite. Maybe as favorite as the cabbage rolls. Every time we go to a restaurant he wants a lasagne. For his birthday he considered having lasagne instead of a birthday cake! In the end he decided to have the birthday cake at the party, but to have lasagne for dinner and for desert after dinner too…
As most of things I cook it is easy to make, but it is not an express dish to be made for a weeknight dinner, especially if you want to use home made sauce too.
Heat a pan, when hot add the olive oil, then chopped onion and garlic and cook them there until translucent.
Add the meat and cook for around 10 minutes, until it is cooked through. Make sure to keep separating the chunks of meat that will be appearing while the meat gets cooked.
Add the tomato paste, salt, pepper, other spices, sugar and red wine. Bring to boil, then simmer for around 45 minutes (ideally, if you don’t have time – 15 minutes will do). Verify the seasoning and add more if needed.
In the meantime prepare the béchamel sauce. It’s really easy. Mix the flour with some nutmeg, salt and pepper. Heat the milk. Melt the butter in a pot, and add the flour mix and then all the hot milk. Beat over the heat with a whisk until it boils. Verify the taste and add more spices in necessary.
Spread a layer of béchamel in a lasagne dish and lay a layer of lasagne noodles. Cover the noodles with béchamel, then spread a layer of tomato sauce and some cheese. Then put another layer of lasagne noodles and continue until you run out of ingredients. The last layer should be lasagna noodles, covered with béchamel sauce and parmesan.
Place in a hot (180°C) oven and bake for 30-40 minutes. Take it out of the oven, cover with aluminium foil and let it rest for another 5 minutes.