Page 63 - 2016TOHCookbook

PREPARATION
1. Preheat oven to 375°F.
2. To make the meat sauce, heat the oil in a large heavy pot over medium-high heat. Add the onion and sauté until soft, 3 to 4 minutes. Add the beef and cook until browned, breaking up any large chunks with the back of a spoon, about 15 minutes.
3. Add the tomatoes and stir to blend. Lower the heat to very low and gently simmer, stirring occasionally, for about 45 minutes. Add the salt and pepper.
4. To make the béchamel sauce, in a medium saucepan, melt the butter over medium-low heat. Add the flour and stir until smooth. Raise the heat to medium and cook until the mixture turns a light, golden sandy color, about 5 minutes.
5. Meanwhile, heat the milk in another saucepan over medium heat until hot. Slowly add the warm milk to the butter-flour mixture, whisking constantly, until very smooth. Bring to a boil over medium-high heat and cook 10 minutes, stirring constantly. Remove from heat and add the salt and nutmeg. Set aside.
6. In a baking dish, assemble the lasagna: start with a layer of meat sauce, followed by a layer of pasta, meat sauce, béchamel sauce and a sprinkle of Parmigiano-Reggiano. Repeat, ending with a layer of meat sauce, béchamel and Parmigiano-Reggiano. Do not use more than 5 layers of pasta or add any other ingredients. Cover with aluminum foil.
7. Bake until the noodles are tender and the lasagna is bubbling, about 45 minutes. Uncover and bake until the cheese is golden brown, about 10 minutes more.
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