Homemade Meat Lasagna with Fresh Pasta and Béchamel Sauce

Heat olive oil in a large pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Add the minced meat to the pan and cook, breaking it up with a spoon, until browned.

Stir in the tomato sauce (passata), oregano, sweet paprika, salt, and pepper. Let it simmer for 15-20 minutes to meld the flavors.

2. Make the Béchamel Sauce:
In a saucepan, melt the butter over medium heat. Add the flour and stir constantly to form a roux. Cook for about 2 minutes to eliminate the raw flour taste.

Gradually whisk in the milk, continuing to stir to avoid lumps.

Once the sauce thickens, season with salt, pepper, and a pinch of nutmeg (if using). Set aside.

3. Prepare the Fresh Pasta:
On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well and add a pinch of salt.

Gradually mix the eggs into the flour, using your hands or a fork, until a dough begins to form.

Knead the dough for 10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.

Roll the dough into thin sheets using a pasta machine or rolling pin. Cut into lasagna sheets.

4. Assemble the Lasagna:
Preheat the oven to 180°C (350°F).

Spread a thin layer of béchamel sauce in the bottom of a baking dish.

Add a layer of fresh pasta sheets on top of the béchamel sauce.

Layer with the meat ragu, then another layer of béchamel sauce. Repeat the layers, finishing with a final layer of pasta and béchamel sauce.

Top with a sprinkle of grated Parmesan cheese.

5. Bake:
Cover the lasagna with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.

Let the lasagna rest for 10 minutes before serving.

Serving and Storage Tips:

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