Lasagna

Method

• 1)

  Start by infusing the milk by gently simmering it with the onion slices, the crushed parsley and the peppercorns. Add the vegetable stock cube and some cream if desired.

• 2)

  Preheat the oven to 180°C

• 3)

  In a large pan, heat some olive oil over medium heat. Add the chopped onions and garlic, and sauté until they become translucent.

• 4)

  Add the beef minced meat to the pan and cook until browned. Break up any clumps with a wooden spoon.

• 5)

  Season the meat with salt, pepper, the Pomi basilico (or Passata), the can of whole peeled tomatoes and the bay leaves. Cook over medium heat, breaking down the tomatoes with a spoon, until the sauce thickens. Set it aside. Stir in the soya sauce for added flavor. Allow the mixture to simmer for about 10 minutes.

• 6)

  In another large heavy based pot, prepare the béchamel sauce. Melt the butter over medium heat and then add the flour. Stir continuously until the mixture turns into a smooth golden paste (roux).

• 7)

  Remove the pot from the heat. Add a ladle of the infused milk and whisk vigorously. Gradually add the warm milk, stirring constantly to avoid lumps and continue stirring until the sauce thickens. Finally, add the cooking cream and mix well. Remove from heat.

• 8)

  To assemble the lasagna, start by spreading a thin layer of the béchamel on the bottom of a large baking dish. Place lasagna sheets over the sauce, covering the entire bottom. Add a layer of the beef mince mixture on top of the lasagna sheets, followed by a layer of the béchamel sauce. Repeat this process, layering the lasagna sheets, beef mince, and béchamel sauce until all the ingredients are used. Make sure the lasagna sheets are covered with sauce, that will allow them to cook.

• 9)

  Finish by spreading a final layer of béchamel sauce on top. You can also add some more cream before sprinkling the grated cheese.

• 10)

  Cover the baking dish with aluminum foil and bake in the preheated oven for approximately 30-40 minutes or until the lasagna sheets are cooked. Finally uncover and cook for a bit longer until the top is golden brown and the cheese is bubbly.

• 11)

  Remove the foil and let the lasagna rest for a few minutes before serving. This will allow it to set and make it easier to cut.