Ingredients:
For the meat sauce:
- 200g ground veal
- 200g ground pork
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 can (400g) of whole Roma tomatoes
- 1/2 cup red wine
- 1/4 cup tomato paste
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
For the bechamel sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 4 cups whole milk
- Salt, pepper, and nutmeg to taste
Other ingredients:
- Fresh lasagna pasta sheets
- Grated Parmesan cheese
- Fresh mozzarella cheese, sliced
Instructions:
1. In a large saucepan, heat some olive oil over medium heat. Add the chopped onion and garlic and cook until softened.
2. Add the ground veal and pork to the pan. Cook until browned, breaking it up with a wooden spoon.
3. Stir in the while tomatoes, red wine, tomato paste, and chopped basil. Season with salt and pepper. Crush tomatoes using potato masher. Simmer for about 1 hour, stirring occasionally.
4. In a separate saucepan, melt the butter over low heat. Add the flour and cook for a few minutes, stirring constantly to make a roux.
5. Slowly whisk in the milk, a little at a time, until the sauce is smooth and thickened. Season with salt, pepper, and nutmeg. Remove from heat.
6. Preheat your oven to 180°C (350°F).
7. To assemble the lasagna, spread a thin layer of meat sauce on the bottom of a baking dish. Add a layer of fresh lasagna pasta sheets, followed by a layer of bechamel sauce, and a sprinkle of Parmesan cheese.
8. Repeat the layers until all the ingredients are used, finishing with a layer of bechamel sauce and a sprinkle of Parmesan cheese on top.
9. Top with slices of fresh mozzarella cheese.
10. Cover the baking dish with foil and bake in the preheated oven for about 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
11. Let the lasagna rest for 10-15 minutes before serving. Enjoy your authentic Italian lasagna!