Classic Meat Lasagna with a cheese bechamel sauce.
Lasagna Dry Pasta
For Meat sauce
Cheeses (Pecorino Romano and Parmigiano mix)
Start the meat sauce by saute onions until translucent. Add garlic, ground beef until brown. Add tomato puree, cook the puree in a bit, and then Red wine, deglaze, and add the peeled tomatoes pureed.
Melt butter, and add flour. MIx well, don't let any lumps. Add milk at room temperature, little by little until you start getting the desired texture. Add cheeses and melt.
Boil Lasagna for 12 minutes (check your box)
After boiled in salted water. Dry and start placing in lasagna tray.
Base of tomato meat sauce.
Then add a layer of Pasta. Try to line up the pasta so that they overlap a bit.
Add then meat sauce and create a layer.
Add bechamel on top of meat sauce and create a layer
Add Pasta layer and line up.
Repeat until the top layer is pasta.
Make sure you leave some meat sauce for the top. Add cheese or bechamel on top as well. (I did not this time...)
Bake in the oven at 250ºC for 15 minutes.