Classic Meat Lasagna with Homemade Béchamel

Directions

1. 1

   Cook the lasagna sheets in a large pot of salted boiling water until al dente. Drain, spread on a clean kitchen towel and brush lightly with melted butter to prevent sticking. Set aside.

2. 2

   Heat the oil in a large skillet over medium heat. Sauté the garlic and grated onion for 2 minutes until fragrant and golden. Add the ground beef and cook, breaking it apart, until fully browned. Season with salt and pepper.

3. 3

   Pour in the crushed tomatoes, stir to combine and let the meat sauce simmer for 3–4 minutes. Remove from heat and set aside.

4. 4

   Make the béchamel: melt the butter in a saucepan over low heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually add the milk, whisking constantly to avoid lumps, until the sauce thickens and coats the back of a spoon. Stir in the heavy cream, adjust seasoning and remove from heat.

5. 5

   Preheat the oven to 180 °C / 350 °F.

6. 6

   In a lightly greased baking dish, spread a thin layer of meat sauce on the bottom. Layer half the lasagna sheets, half the ham and half the mozzarella. Pour all the béchamel evenly over the top.

7. 7

   Cover with the remaining lasagna sheets, then the remaining ham, mozzarella and meat sauce. Finish with a generous layer of grated Parmesan.

8. 8

   Bake for 25–30 minutes until the top is golden and bubbling. Let rest for 10 minutes before slicing and serving.