Classic Italian Lasagna al Forno

Ingredients:

For the Meat Sauce:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 355g minced beef (Casinetto)
• 1 can peeled tomatoes
• 1 tsp dried basil
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt & pepper to taste

For the Béchamel Sauce:

• 3 tbsp butter
• 3 tbsp flour
• 2.5 cups (750ml) warm milk
• ½ cup grated parmesan cheese
• Salt & pepper to taste

Other:

• Lasagna sheets (fresh or dried)
• Extra parmesan cheese for topping
• Mozzarella (optional, for extra gooeyness)

Step-by-Step Instructions:

1. Flavour Foundations:
   Heat olive oil in a large pan over medium heat. Sauté the chopped onion and celery until soft and fragrant.
2. Brown & Build:
   Add the minced beef and cook until it’s browned and crumbled. Stir in the peeled tomatoes, basil, garlic powder, onion powder, salt and pepper. Simmer for 15–20 minutes to let the flavours marry.
3. Béchamel Bliss:
   In a separate saucepan, melt butter over medium heat. Whisk in the flour to form a paste (roux). Gradually add the warm milk while whisking to avoid lumps. Once thickened, stir in the parmesan cheese. Season with salt and pepper.
4. Layer the Love:
   In a baking dish, begin layering:
   A spoonful of béchamel
   A layer of lasagna sheets
   A generous spread of meat sauce
   A ladle of béchamel
   Repeat until the dish is full. Top with mozzarella and extra parmesan for a golden crust.
5. Bake to Bubbly:
   Preheat oven to 180°C (350°F). Bake for 15–20 minutes, or until the top is golden and bubbly.
6. Rest & Relish:
   Remove from oven and let it rest for 10 minutes before slicing. Serve warm and savour each layer of Italian comfort

Buon Appetito!

Recipe by: Gheed Noor (@noorhussamcooks)