1 tbsp oil
1 big onion, finely chopped
4 garlic cloves, minced
1/2 kg ground beef mince
700g passata or tomato puree
3 tbsp tomato paste
1 beef or vegetable bouillon cube, crushed
1 tsp each dried oregano and basil
salt and pepper
4 tbsp butter
4 tbsp flour
4 cups milk
Shredded 4 cheese or mozzarella
Heat oil i a large pot over medium heat, then add in the onion and cook for 8 to 10 mn, or until softened. Add in the garlic and saute for about 1 mn, until fragrant. Add beef and cook while breaking it up with the end of your spoon until browned.
Pour in passata, tomato paste, crushed bouilon and some water. Mix well to combine and bring to a gentle simmer. Season with salt and pepper. Cover and cook for about 30 mn, mixing occasionally, until the sauce has slightly thickened.
In a pot, melt butter. remove from hot, add the flour and whisk for about 30 sec.
Place pot back onto stove, reduce heat to low and whisk in 1 cup of the milk slowly, and blend. When blended, add the remaining milk in 1 cup increments, mixing well after each addition, until all the milk is used and sauce is free from lumps.
Increase heat to medium and continue cooking the sauce until thickened.
Layer the cooked lasagna sheets in a baking dish, top with meat sauce, then bechamel then cheese. Repeat layering. Bake for 20 mn. Broil top until golden.