Lasagna With Béchamel Sauce Recipe

FOR THE HOMEMADE TOMATO SAUCE:

1. Peel and chop onion.
2. Peel and chop/grate tomatoes.
3. Heat 3 tablespoons of olive oil in a sauce pan. When warm add chopped onion and 1/2 teaspoon of salt and cook over low heat for 8 - 10 minutes.
4. Add tomatoes and 1 tablespoon of sugar to the saucepan to cut the acidity (you can also add a pinch of basil or oregano). Add 3 teaspoons of concentrate tomato paste. Cook over low heat for 8 - 10 minutes.
5. Use an immersion or stand blender to puree the mixture into a sauce and set aside.

 FOR THE BÉCHAMEL SAUCE OR WHITE SAUCE:

1. Grind a nutmeg and set aside. Place 1 cup of olive oil into a pot over medium heat. Once warm add the all-purpose flour and cook over low heat for 3 - 5 minutes whisking constantly with a balloon whisk or until the mixture is smooth and turns a light, golden color.
2. Slowly (half a cup for each time) add the room temperature milk to the pot with the mixture and over medium heat whisking constantly. Add the previously grinded nutmeg and bring it to a boil and cook over medium heat for 8 - 10 minutes stirring continuously. Season with 2 teaspoons of salt and set aside.
3. If the béchamel sauce is gritty, use the blender to make it smooth.

 FOR THE ASSEMBLY:

1. Bring a large pot of lightly salted water to a boil and add the lasagna noodles.
2. Cook for 8 - 10 minutes. Drain the lasagna noodles, rinse with cold water and set aside.
3. Preheat oven to 400 degrees F (200º C).
4. Chop 1 onion and cook over low heat for 8 - 10 minutes in a non-stick frying pan with 2 tablespoons of olive oil.
5. While the onion is being cooked slice very thinly the fresh mozzarella balls and set aside. 
6. Season the lean ground beef with salt, ground black pepper, dried parsley and rosemary. Add it to the pan and cook over medium heat for 8 - 10 minutes more. 
7. Add the homemade tomato sauce to the pan and stir for 3 - 4 minutes.
8. In a backing dish spread 1 cup of the béchamel sauce in the bottom.
9. Arrange a layer of lasagna noodles on the béchamel layer. 
10. Place a layer of the meat sauce over the lasagna noodles and some slices of the previously sliced fresh mozzarella.
11. Cover with a layer of béchamel sauce.
12. Repeat layers (noodles, meat sauce, mozzarella and béchamel) and top with grated cheese.
13. Bake for 25 minutes and then grill for 3 - 4 minutes.
14. Cool 10 - 15 minutes, serve and enjoy your lasagna recipe with creamy homemade béchamel sauce! See more pasta recipes.