Lasagna

Ingredients

• 1 large carrot, finely diced
• 2 celery stalks, finely diced
• 1/2 onion, finely diced
• 454g ground beef
• 230g ground pork
• 800ml canned whole tomatoes
• 1 cup of water
• 1/2 chili pepper
• pinch of salt and pepper
• olive oil
• lasagna sheets

FOR THE BÉCHAMEL

• 100g unsalted butter
• 80g all-purpose flour
• 1 litre of milk
• 40g parmesan cheese, grated
• 1/4 tsp nutmeg, grated
• pinch of salt and pepper.

Method

1. Start by coating a large pan in olive oil over medium-high heat. Use your fingers to break apart the ground beef and pork as you add it to the pan. Add a pinch of salt and pepper. Let the meat brown before stirring in the chopped carrots, celery, and onion. Leave on the heat until the vegetables have slightly softened.
2. In the meantime, add the canned whole tomatoes to a bowl. Use your hands to crush the whole tomatoes. Add 1 cup of water into the empty can that had the tomatoes and pour it into the crushed tomatoes.
3. Once the vegetables have softened slightly, stir in the bowl of tomatoes. Add the chilli. Cook down on medium-low heat until everything thickens. This will take about 1 hour.
4. When your meat is almost done, move onto the béchamel. Melt the butter in a deep pan over medium-high heat. Then add the flour. Whisk together to make the roux. Keep whisking until you get a smooth paste. Add the milk a little bit at a time and continue to whisk. Keep doing this until no milk is left and the sauce becomes smooth.
5. When the béchamel starts to bubble, turn off the heat. Stir in the cheese, a touch of salt and pepper, as well as the nutmeg.
6. Brush the bottom of a 12″ x 7″ dish with olive oil. Add a little bit of the meat filling and béchamel to the bottom as well. Place the first layer of lasagna sheets on top. Add more meat filling, a bit of grated parmesan cheese, and some more béchamel. Add another layer of lasagna sheets. Repeat this process until you have reached the top of the dish. On the last layer, add the rest of the béchamel and evenly spread it.
7. Cover with aluminium and cook in the oven at 350°F for 45 minutes. After 45 minutes, remove the aluminium and broil for another 5 minutes to brown the top.
8. Let cool completely to ensure the sauce is set. Slice and enjoy!