Heat a bit of olive oil in a large pan and sauté the onion and garlic until softened and fragrant.
Add the ground beef to the pan, breaking it up with a spoon. Cook until browned.
Season with salt, black pepper, chili pepper, basil, and oregano. Stir well to combine.
Add the diced tomatoes and water, then let it simmer on low heat for about 30 minutes, stirring occasionally. Adjust seasoning if needed.
2. Make the Bechamel Sauce:
In a medium saucepan, melt the butter over medium heat.
Once the butter has melted, add the flour and whisk continuously for about 1-2 minutes to form a roux.
Slowly pour in the warm milk, whisking constantly to avoid lumps. Continue to cook, stirring frequently, until the sauce thickens (about 5-7 minutes).
Season with a pinch of nutmeg and salt to taste. Set aside.
3. Assemble the Lasagna:
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