Lasagna with Béchamel Sauce

For the tomato sauce:

1. Chop the onion and cook over low heat for 10 minutes in a saucepan with a tablespoon of olive oil and salt.

2. Peel and dice the tomatoes. Once the onions start to turn translucent add the tomatoes to the saucepan with the sugar to cut the acidity (at this point you can add your favorite spices as basil or oregano). Cook the vegetables over low heat for 12 to 15 minutes.

3. Use an immersion or stand blender to puree the mixture into a sauce. Keep at a simmer until ready to serve.

For the meat filling and assembly:

1. Bring a large pot of lightly salted water to a boil and add the lasagna noodles.

2. Cook noodles for 8-10 minutes or until al dente according to package instructions. Drain the lasagna noodles, rinse with cold water and set aside.

3. Preheat oven to 350 F (175ºC).

4. Chop 1 onion. Cook onion over low heat for 8-10 minutes in a non-stick frying pan with 2 tablespoons of olive oil.

5. Season the lean ground beef with a dash of salt, ground black pepper, dried parsley and rosemary. Add it to the pan with the onions and cook over medium heat for 8-10 minutes more.

6. Add the homemade tomato sauce to the pan and stir for 3-4 minutes. Remove from heat. Prepare the bechamel sauce (recipe below).

7. In a deep 9×13 baking dish spread 1 cup of the béchamel sauce in the bottom.

8. Arrange a layer of lasagna noodles on top of the béchamel layer.

9. Place a layer of the meat sauce over the lasagna noodles.

10. Cover with a layer of béchamel sauce.

11. Repeat layers (noodles, meat sauce and béchamel) and top with grated cheese.

12. Bake for 30 minutes and then broil for 3-4 minutes.

13. Remove dish from the oven, cool for 10-15 minutes, serve and enjoy your lasagna recipe with creamy homemade béchamel sauce!

For the bechamel sauce:

1. Place 1 cup of olive oil into a pot over medium heat. Once hot add the all-purpose flour and stir until smooth. Continue stirring over medium heat until the mixture turns a light, golden color (3-5 minutes).

2. In a separate saucepan heat the milk until warm (but not boiling). Then slowly (a cup for each time) add it to the oil and flour mixture, whisking constantly with a balloon whisk. Bring it to a boil and cook for 8-10 minutes stirring continuously. Season with 2 teaspoons of salt and set aside.

3. If the béchamel sauce is gritty, use the blender to make it smooth.