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Lasagna with Meat and Béchamel

Cooking Time: 20 minutes
Serves

INGREDIENTS

  • 4 tsp butter
  • ¼ C flour
  • 2 ½ C milk 
  • ¼ tsp  nutmeg
  • 2 C provolone cheese shredded
  • ½ C parmesan cheese grated
  • 1 C mozzarella cheese shredded
  • 100 g Beef bacon
  • 3 tbsps olive oil
  • 1  small onion diced
  • 2  cloves garlic minced or grated
  • 1 red pepper diced
  • 500 g ground beef
  • 1 tsp  dried oregano
  • 1 tsp  dried basil
  • 1 tsp dried parsley
  • ½ tsp dried thyme
  • 1 tsp pepper
  • ½ tsp salt
  • 1  can crushed tomatoes 
  • 4 tbsp tomato paste
  • 2 C water
  • 1  C milk

Directions

  • 1.
    For Bechamel sauce: Melt the butter over medium heat. Add the flour, whisk constantly for 1 minute then pour 1 cup milk , simmer for 2 minutes and season with salt and pepper. Set aside.
  • 2.
    Preheat the oven to 400 degrees F.
  • 3.
    In a baking dish, put a spoonful of red sauce on the bottom then, arrange the Perfetto lasagna pasta
  • 4.
    Pour half of the red sauce over the pasta, drizzle about ⅓ of the bechamel sauce on the top.
  • 5.
    Repeat the same layer and pour the remaining béchamel sauce over the pasta, then sprinkle with shredded provolone cheese, mozzarella cheese and parmesan cheese.
  • 6.
    Cover with aluminum foil and bake for 20 minutes. Remove the cover and bake for another 5 minutes.
  • 7.
    Garnish with chopped parsley and served.

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