Layers of lasagna sheets are filled with ground meat and tomato sauce, then covered with creamy béchamel and baked until golden. This hearty, impressive Italian casserole makes a satisfying dinner for guests.
Sauté the onion and garlic in olive oil until softened. Add the ground meat and cook until it changes color. Stir in the tomato paste and tomatoes, season with salt and black pepper, and simmer over low heat for 20 minutes.
Melt the butter and stir in the flour. Cook for 2 minutes, until fragrant. Gradually pour in the milk, whisking constantly, and cook until thickened. Season with salt and nutmeg.
Spread a thin layer of béchamel over the bottom of the baking dish. Layer the lasagna sheets, ground meat sauce and béchamel in turn, repeating the layers. Finish with plenty of béchamel and grated kashar (Turkish semi-hard cheese).
Bake in a preheated oven until the top is nicely browned. To make sure the sheets are tender, check the center with a fork.
Important: Follow the packet instructions for boiling the lasagna sheets before layering them; otherwise, the casserole may become watery. Cook the béchamel over low heat, whisking constantly to prevent lumps. Allergens: contains wheat (gluten), milk and dairy products.
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