Layered lasagna sheets meet a ground meat tomato sauce and creamy béchamel, then bake until golden. This classic Italian casserole is a hearty and impressive dinner option for guest tables.
Sauté the onion and garlic in olive oil until soft, add the ground beef and cook until it changes color. Add the tomato paste and tomato, then simmer over low heat with salt and black pepper for 20 minutes.
Melt the butter and add the flour, sautéing for 2 minutes until fragrant. Pour in the milk gradually while whisking constantly, and cook until it thickens; season with salt and nutmeg.
Spread a thin layer of béchamel on the bottom of the baking dish, then layer lasagna sheets, meat sauce and béchamel in turn, repeating the layers. Finish with plenty of béchamel and grated kashar cheese on top.
Bake in a preheated oven until nicely browned on top. Note: check the center with a fork to make sure the sheets have softened all the way through.
Important: Follow the boiling time on the package before layering the lasagna sheets in the oven, otherwise the casserole can become watery. Whisk the béchamel constantly over low heat so it doesn't form lumps. Allergen: contains wheat (gluten), milk and dairy.
If you let the lasagna rest for 10 minutes after taking it out of the oven, the layers settle and separate nicely when sliced instead of falling apart.
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