Classic Beef Lasagna

• 15 g Olive Oil
• 450 g 80% Lean Ground Beef, Raw
• 100 g Yellow Onion, finely diced
• 80 g Carrots, finely diced
• 60 g Celery, finely diced
• 10 g Garlic, minced
• 600 g Tomatoes, Canned, Drained
• 40 g Tomato Paste
• 250 g Lasagna Sheets by Hannaford
• 30 g Butter
• 40 g All-Purpose Flour
• 400 ml Whole Milk
• 2 g Ground Nutmeg
• 150 g Part-Skim Mozzarella Cheese, shredded
• 60 g Parmesan Cheese, grated

Steps

1. Finely dice the onion, carrot and celery, and mince the garlic.
2. Heat the olive oil in a large pot over medium heat and sauté the onion, carrot and celery for 6-8 minutes until softened. Add the garlic and cook for 1 minute more.
3. Add the ground beef and brown for 6-8 minutes, breaking it apart with a wooden spoon, until no longer pink.
4. Stir in the tomato paste and cook for 1-2 minutes, then add the canned tomatoes. Bring to a gentle simmer, partially cover, and cook for 45-60 minutes, stirring occasionally, until thick and rich. Season to taste.
5. Meanwhile, make the béchamel: melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute, stirring constantly, to form a paste.
6. Gradually whisk in the milk, a little at a time, until fully incorporated and smooth. Cook for 5-6 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon. Stir in the nutmeg and season to taste.
7. Preheat the oven to 190°C (375°F).
8. In a baking dish, spread a thin layer of meat sauce, top with a layer of lasagna sheets, then a layer of béchamel and a scatter of mozzarella. Repeat the layers, finishing with a generous final layer of béchamel, mozzarella and parmesan on top.
9. Bake for 35-40 minutes until the top is golden and bubbling and a knife slides easily through the layers.
10. Rest for 10 minutes before slicing — this lets the layers set so each portion holds together.