Classic Beef Lasagna with Béchamel Sauce

Method

1. In a large skillet or saucepan, heat olive oil over medium heat.
2. Add onion, garlic, carrot, and celery. Sauté until soft and fragrant (about 5–7 minutes)
3. Add ground beef, breaking it up with a spoon. Cook until browned.
4. Stir in tomato paste, then add crushed tomatoes, wine (if using), oregano, bay leaf, salt, and pepper.
5. Simmer uncovered on low heat for 25–30 minutes until thick and flavourful. Remove bay leaf.
6. In a medium saucepan, melt butter over medium heat.
7. Add flour and whisk constantly to form a smooth roux (about 1–2 minutes).
8. Gradually pour in warm milk, whisking to avoid lumps.
9. Simmer gently until thickened (5–7 minutes). Season with salt, pepper, and nutmeg.
10. Stir in Parmesan cheese if desired. Set aside.
11. Preheat oven to 375°F (190°C).
12. In a large baking dish, spread a thin layer of meat sauce.
13. Add a layer of lasagna noodles.
14. Spread a layer of béchamel over noodles, then meat sauce, then a sprinkle of mozzarella.
15. Repeat layers (noodles → béchamel → meat → mozzarella) until all ingredients are used, ending with béchamel and a generous topping of mozzarella and Parmesan.
16. Cover with foil and bake for 30 minutes.
17. Uncover and bake for another 10–15 minutes until golden and bubbling.
18. Let rest for 10 minutes before serving.
19. Serving Suggestions: Serve with a glass of red wine and a simple green salad or cherry tomatoes for a balanced, hearty meal.