- For the bechamel sauce
- 2 tablespoons
- 1 ½ tablespoons
- 400 milliliters
freshly ground Pepper
- 500 grams
- 100 grams
grated Pecorino cheese
Peel the onion and garlic and finely chop. Trim the mushrooms and finely chop.
Heat the oil and sauté the chopped onion and garlic in it. Stir in the mushrooms and ground beef and sauté. Add tomatoes, chop them and let simmer for 10 minutes and season the sauce with salt, pepper, bouillon and herbs.
Melt the butter in a saucepan, stir in the flour, let cook, whisk in the milk, season with salt, pepper and nutmeg and simmer for 15 minutes over low heat, stirring occasionally.
In a square, greased casserole dish layer the ground beef and tomato sauce alternately with cheese and noodles and end with the béchamel and cheese.
Bake the lasagna in an oven preheated to 200°C (approximately 375°F) for 40-50 minutes until the lasagna is lightly browned.