You haven't had lasagna till you've had this. A saucy meaty lasagna with a homemade garlic parmesan bechamel- my favorite homemade dish ever!
Course: Main Course
Keyword: lasagna, italian
Author: Farah Abumaizar
For the meat sauce:
500gground beef 1 lb
black pepper to taste (approx 1/2 tsp)
salt to taste (approx 1 tsp)
4cloves garlic, minced
1large cantomato sauce (15 oz or 400g)
1small cartontomato paste
For the béchamel:
2cloves garlic, minced
9-12no bake lasagna noodlesone box is more than enough
1cupshredded mozzarella cheese
handful of shredded parmesan, optional
For the meat sauce:
In a medium saucepan over medium high heat, heat the vegetable oil then sauté the onion for a few minutes until soft and translucent. Add the ground beef and cook until it browns, breaking up the beef with a wooden spoon to prevent clumps.
Add the all spice, cinnamon, black pepper, salt and minced garlic.
Add the tomato sauce, tomato paste, Italian seasoning, garlic powder and brown sugar. Boil for 5 minutes. Add the water, reduce heat to low, and simmer for 30 minutes.
To make the béchamel:
In a medium saucepan, over medium heat, melt the butter with the flour. Whisk until the mixture becomes golden brown (About 3 minutes)
Warm the milk and heavy cream by combining them in a large microwave safe bowl for a minute so until warm but not boiling.
Pour the warm milk and cream over the butter/flour mixture, whisking constantly. Add the garlic, nutmeg, salt and pepper. Reduce the heat to medium low (so mixture simmers) and continue to whisk constantly until mixture has thickened. This will take a good 8-10 minutes.
Once béchamel sauce has formed, turn off the heat and mix in the parmesan cheese. Set pan aside to cool slightly.
Preheat oven to 180 C (350 F). Coat the bottom of a 9x13 inch pyrex or ceramic baking pan with a little béchamel sauce just so the lasagna noodles don't stick to the bottom.
Place one layer of uncooked lasagna noodles on the bottom of the pan-if you need to, break up some noodles into thinner strips or pieces in order to fully cover the bottom of the pan.
Top dry noodles with 1/3 of the meat sauce, and top this with 1/3 of the béchamel . Layer again with dry noodles, 1/3 of the meat sauce, 1/3 of the béchamel, then the final layer of meat sauce and béchamel. Top with mozzarella cheese and shredded parmesan.
Loosely cover lasagna with foil, then bake for 30 minutes. Remove the foil and bake another 5-10 minute until lasagna is golden brown and bubbling. To brown further, you can turn on the broiler for the last minute or so.