Lasagna

Bechamel Sauce

Ingredients:
3/4 butter
1/4 c flour
2 cans evaporated milk
1 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
Melt butter in a pan.
Blend in flour until bubbly.

Gradually stir in evaporated milk
Cook until bubbly and a bit thick. Make sure not to burn the milk by lowering the flame.
Season with salt, pepper, and nutmeg
Set aside.

Tomato Meat sauce

Ingredients
1 box lasagna pasta (500 grams)

3/4 kilo ground beef

1/4 cup olive oil

1/2 cup butter

1 cloves garlic, crushed

6 tbsp white wine

1/4 tsp nutmeg

1/3 tsp oregano

1 tsp salt

4 tbsp basil leaves, shredded

1 tsp salt

1/2 tsp pepper

2 cans tomato paste (150 grams each) dissolved in 1 cup water

shredded mozzarella cheese to add in between layers and for topping

Heat olive oil and butter.
Brown the garlic, add the onions and cook until soft.
Put in the ground beef, wine, and spice
Allow to cook for a while then pour in the beef broth and tomato paste mixture.
Simmer gently until thick. A little flour may be needed to thicken the suace.
Set aside.

Prepare the pasta

Boil 9 lasagna pasta based on the cooking directions in the box. The directions says “boil for 9 minutes”
Plunge in cold water.
Dry on Towel. Set aside.
Arrange in the pyrex dish
Grease a rectangular dish (around 10 inches x 7inches) with butter.
Pour 1/3 of bechamel sauce.
Arrange a layer of pasta. Spoon in tomato meat sauce and sprinkle with cheese.
End with bechamel sauce on the top layer.
Sprinkle with mozzarella cheese.
Bake 350 F until golden brown.
Let stand 5 to 10 minutes to set.