I love lasagna, and I have tasted a lot of them from different people, but not many add the bechamel sauce. I think the Bechamel makes it better and so much more fluffier, and less dry. Adding the Bechamel gives me the opportunity to not add much of the grease coming from the ground beef, which makes it not taste like grease when you eat it. In this recipe I will add the recipe for the bechamel separately so if you do not want to add it, you won't get confused and/or lost.
Recipe for four persons.
Ingredients for the Bechamel:
50g of flour
1/2 l of milk
50g of butter
Ingredients for the lasagna:
1/2 lasagna package
1 garlic clove
1 yellow onion
400g of tomato sauce
300g of ground beef
90g of grated cheese
10cl of red wine
Steps for the Bechamel:
In a pan add the butter, then once it's melted take it off the heat and add the flour. Then back on the heat stir it until you have a smooth preparation without bits of flour.
Slowly add the milk while stirring. Never stop stirring until the preparation gets thicker.
Add salt and pepper and keep stirring.
When the sauce is thick enough put it aside to let it cool down.
Steps for the lasagna:
Pre-heat your oven at 200°c (thermostat 6-7)
Chop the garlic and onion, then in a hot pan, put oil and butter then add the chopped garlic and onion and let it get a golden-like colour.
After some minutes add the red wine, let it cook until the wine is correctly reduced.
Add the tomato sauce, the ground beef then add salt and pepper and let it sit for about 20 minutes.
In your plate that you'll assemble the lasagna, add a thin layer of your bolognese then add the sheets of lasagna. Make it cover the whole bottom, if you have to break some sheets to fill it in.
On top of the first layer, add a bit of bechamel, then again bolognese. Slightly spread the grated cheese.
Repeat the process until your plate is full. On the top lasagna add bechamel sauce on it, the rest of your bolognese (try to keep some juice.) Add grated cheese on top of it all and carefully add some juice on top of the grated cheese to avoid it drying once in the oven.
Lower your oven heat at 150°c to cook them slowly without burning anything and let it cook for 25 to 30 minutes.
Wait for them to cool down before putting them in the fridge.