Classic Beef Lasagna

1.Heat olive oil in a large pan over medium heat. Add onion and garlic, sautéing until softened.

2.Add ground beef to the pan and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.

3.Stir in the tomato paste, crushed tomatoes, and oregano. Simmer on low heat for 20 minutes, seasoning with salt and pepper to taste.

4.To make the béchamel, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux.

5.Gradually pour in the milk while whisking constantly to ensure a smooth consistency. Cook until thickened, then stir in the nutmeg, salt, and pepper.

6.Preheat your oven to 180°C.

7.In a baking dish, spread a thin layer of bolognese, then top with a layer of lasagna pasta sheets.

8.Spread a layer of bolognese over the pasta, followed by a layer of béchamel sauce.

9.Repeat the layers until all ingredients are used, finishing with a final layer of béchamel topped with mozzarella and parmesan cheese.

10.Bake for 35 to 40 minutes, or until the top is golden brown and bubbling.