Lasagna

Tomato Puree Preparation:

• Heat a pot of water to boiling.
• Incise the tomatoes at the top and immerse them in the boiling water.
• Drain when the skin starts to peel, then peel the tomatoes.
• Blend them to obtain a puree.

Meat and Tomato Sauce:

• Heat 4 tablespoons of olive oil in a pan.
• Sauté 150 g of sliced onions until translucent.
• Add 500 g of minced meat and cook, stirring.
• Once the meat is cooked, add the tomato puree.
• Season with salt, pepper, and add chopped basil.
• Let it simmer, stirring occasionally.

Preheat the Oven:

• Preheat the oven to 180°C (356°F).

Bechamel Sauce:

• In a saucepan, dissolve 80 g of cornstarch in 1 liter of cold milk.
• Heat the mixture gently, stirring with a whisk until it thickens.
• Add 100 g of grated Gruyère cheese to the thickened mixture.

Assembly:

• Arrange pre-cooked lasagna sheets evenly over the entire surface of the ovenproof dish.
• Add the meat-tomato sauce on top.
• Pour the béchamel sauce over the meat-tomato mixture.
• Cover with another layer of lasagna sheets.

Layering:

• Repeat the layering process until all the ingredients are used up.

Finishing Touch:

• Finish by covering the top with grated Gruyère cheese.

Baking:

• Bake in the preheated oven for 40 minutes at 180°C (356°F).

Enjoy your meal!