CLASSIC LASAGNA WITH ITALIAN SPICES

🥘🇮🇹 Prepare a lasagna that will have everyone asking for a second helping. The secret lies in a good sauce base and, of course, the quality of your spices.

- 12 lasagna sheets (dry or fresh)
- 17.6 oz of ground beef (or a mix of beef and pork, or lentils for a vegetarian version)
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 28.2 oz of canned crushed tomatoes
- 1/2 cup of tomato paste
- 1 cup of beef or vegetable broth
- 2 teaspoons of TERANA Oregano
- 1 teaspoon of TERANA Basil
- 1/2 teaspoon of TERANA Ground Black Pepper
- Salt to taste
- 17.6 oz of ricotta cheese
- 2 cups of grated mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- Chopped fresh parsley for garnish (optional)
For the béchamel sauce:
- 1/2 cup of butter
- 1/2 cup of wheat flour
- 4 cups of warm milk
- 1/4 teaspoon of TERANA Ground Nutmeg
- Salt and TERANA Ground White Pepper

1. In a large pot over medium heat, brown the ground beef. Drain off any excess fat. Add the onion and garlic and sauté until soft. Stir in the crushed tomatoes, tomato paste, and broth. Add TERANA Oregano, TERANA Basil, TERANA Ground Black Pepper, and salt to taste. Simmer for at least 30-40 minutes, stirring occasionally to allow the flavors to blend.
2. In a separate saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly for 1-2 minutes to form a roux. Gradually add the warm milk, whisking vigorously to prevent lumps. Continue cooking and whisking until the sauce thickens. Remove from heat and season with TERANA Nutmeg, salt, and TERANA Ground White Pepper.
3. If using dried lasagna sheets, cook them al dente according to package instructions. Drain and spread them on a clean surface to prevent them from sticking together.
4. In a large baking dish, spread a thin layer of meat sauce on the bottom. Place a layer of lasagna sheets on top. Then, a layer of ricotta cheese, followed by another layer of meat sauce and a layer of mozzarella cheese. Repeat the layers until you end with a layer of pasta, meat sauce, and a generous amount of mozzarella and Parmesan cheese. Finish with a generous layer of béchamel.
5. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for 15-20 minutes more, or until the cheese is bubbly and golden.
6. Let the lasagna rest for 10-15 minutes before slicing and serving. This helps the layers set. Sprinkle with fresh parsley, if desired.