- For the meat sauce
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 400 grams mixed Ground meat
- 500 grams peeled tomatoes (canned)
- 100 milliliters dry Red wine
- peppers (freshly gound)
- ½ bunch Basil
Preheat the oven to 200°C (approximately 400°F). Peel the onion and garlic, then sauté in a pan with 2 tablespoons of oil. Add the ground meat and cook until it's done throughout, and crumbles apart. Add the tomatoes, red wine, salt, and pepper. Simmer for 20-25 minutes, stirring occasionally.
Rinse the basil, dry, and coarsely chop. Stir into the sauce. Melt the butter in a pot for the béchamel. Sprinkle the flour over the pan and continue to sauté. Gradually incorporate the milk, stirring constantly to ensure there are no lumps. Simmer for 2 minutes until it has thickened. Season to taste with salt, pepper, and nutmeg. Remove from the heat.
Add 1-2 ladles of the meat mixture into a greased baking pan. Top with lasagna sheets and brush with a little of the béchamel sauce. Repeat this process until all the ingredients have been used. End with a layer of the mixture topped with the cheese.
Bake, until golden brown, about 40 minutes. Divide into pieces, and transfer pieces to plates to serve. Serve with a side salad if you'd like.