Start by preparing your ingredients. Finely chop the onion and each clove of garlic.
Cut the mozzarella balls into small cubes as well.
The trick
You can use other cheeses if you wish, such as fresh goat cheese, any other hard cheese, but also grated Emmental or Gruyère.
Prepare the bolognese sauce.
In a tablespoon of olive oil, brown the onions and the refined garlic cloves in a saucepan.
Add the ground beef and let it brown over low heat. At this stage, you can add the red wine and let it heat until it evaporates.
In another saucepan, add the tomato puree, salt, pepper and a teaspoon of sugar and simmer the mixture over low heat for 15 minutes, adding water and continuing to stir occasionally.
The trick
Tomato puree can be replaced with canned tomato pulp. In this case, simmer for 20 minutes over low heat. Add salt and pepper.
Season your Bolognese sauce with aromatic herbs such as thyme, basil, bay leaf, a stalk of celery or oregano for more flavor and to flavor your sauce.
Mixing tomato sauce with the meat. Do not hesitate to taste and extend the cooking time of your preparation if necessary.
Switch to the bechamel sauce.
Melt the butter over low heat, once it is melted, add the flour or cornstarch all at once, then put back on the heat while stirring gently.
Mix with a whisk while incorporating the milk until you obtain a smooth and thick cream. Do not stop mixing to avoid lumps. Add salt and pepper.
Leave the preparation on a medium heat so that the sauce can thicken.
The trick
Add a few pinches of nutmeg to make the result even more excellent. It should be noted that the secret of a successful sauce is to have a good white roux at the base. The ideal is not to brown the flour too much, but to start adding the milk as soon as it takes on a blond color.
Preheat your oven to 200°-220°. Butter or oil your lasagna dish using a brush
In a large gratin dish, start by placing the lasagne sheets.
Pour bechamel sauce on the lasagna sheets and add bolognese sauce on top.
Spread the mozzarella and top with grated Parmesan and/or grated Gruyère or another hard cheese of your choice.
You can place lasagne sheets between the sauces for more consistency.
Bake for about 40 minutes at 220° until you see the cheese on top melting and browning.
Enjoy !