Homemade Meat Lasagna with Creamy Béchamel

Directions

1. 1

   Season the ground beef with salt, pepper, and your favourite herbs.

2. 2

   Sauté the diced onion in olive oil over medium heat until soft, then add the beef and cook through, breaking it up as it browns.

3. 3

   Stir in the tomato sauce and chopped parsley. Simmer on low heat for 15 minutes until the sauce thickens and the flavours develop.

4. 4

   For the béchamel, melt butter in a saucepan over low heat and gently cook the finely chopped onion with a pinch of black pepper.

5. 5

   Dissolve the cornstarch in a splash of cold milk, then pour in the rest of the milk with salt. Stir continuously without letting it boil.

6. 6

   Once the sauce starts to thicken, remove from heat and fold in the heavy cream until smooth and glossy.

7. 7

   Preheat oven to 180 °C (350 °F). Spread a thin layer of meat sauce on the bottom of a large baking dish.

8. 8

   Layer lasagna sheets, then alternate with meat sauce and béchamel, repeating until all ingredients are used up.

9. 9

   Finish with a generous layer of béchamel and top with shredded mozzarella.

10. 10

    Bake for 35–40 minutes until golden and bubbling. Rest for 10 minutes before slicing and serving.