Classic Beef Lasagna

Instructions

• 1To make the meat sauce, heat the oil in a large pot over medium heat. Add the vegetables and cook, stirring occasionally, for 5 minutes, or until they start to soften. Add the garlic and cook for 1 minute.
• 2Increase the heat to medium-high and add the beef. Cook, stirring to break up the meat for 4 minutes, or until cooked through. Season with the salt and pepper.
• 3Add the tomato paste and cook for 2 minutes. Stir in the tomatoes and sugar. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for 20 minutes, or until thickened slightly. Remove from the heat.
• 4Add the basil and stir to infuse the sauce.
• 5To make the bechamel sauce, melt the butter in a large saucepan over medium heat until foaming. Add the flour and whisk constantly for 2 minutes, or until it bubbles and begins to pull away from the side of the pan.
• 6Gradually add the milk, whisking constantly to prevent lumps. Reduce the heat to medium-low and cook, whisking constantly, for 10 minutes, or until it boils and thickens. Remove from the heat.
• 7Add the parmesan, salt pepper and nutmeg and whisk until smooth.
• 8Spread approximately 2½ cups of the meat sauce in a 33cm x 23cm x 5cm deep baking dish.
• 9Top with the lasagna sheets in a single layer. For even cooking, ensure they don’t overlap and snap off any excess to fit.
• 10Spread about 1¼ cups of the bechamel sauce for each layer.
• 11Continue layering twice more, finishing with the bechamel sauce.
• 12Evenly sprinkle with the mozzarella and parmesan.
• 13Insert the wire rack into position 6. Set the oven to Bake, Convection, 175°C, for 30 minutes and press Start to preheat.
• 14Once preheated, place the dish in the oven and cook for 30 minutes.
• 15The lasagna should be bubbling and browned. If not, cook it a little longer.
• 16Let the lasagna stand for 15 minutes before serving.