Bestest Lasagna EVER

Maybe not the best lasagna for you, but the best tasting lasagna I have EVER had. I make this all the time, thank you to my Auntie Jenny for the recipe! I thought that I had blogged about this one already, my apologies!!!

Lasagna

1 tbsp vegetable oil

3 tbsp butter

2 crushed garlic cloves

1/2 cup chopped onion

2/3 cup chopped celery

2/3 cup chopped carrot

1 lb lean ground beef

salt/pepper

1 cup milk

pinch of nutmeg

1 cup dry white wine or beef stock

1 large can of plum tomatoes

1 cup parmesan cheese

Fresh lasagna pasta sheets (I get mine at Bosa Foods 8 sheets for $3.99 I think)

Put oil, butter, onions and garlic into a large pot. Over medium heat, cook until onion is translucent-add celery and carrot, cook about 2 minutes. Add the ground beef, large pinch of salt and some pepper. Crumble the beef and cook until no longer pink. Add milk and let simmer until it has bubbled away. Add pinch of nutmeg, about 1/4 tsp. Add wine or stock and let simmer until liquid has evaporated. Add tomatoes and stir thoroughly. When it begins to bubble, turn the heat down to a bare simmer, and cook uncovered for 3 hours.

Bechamel Sauce

3 cups of milk

6 tbsp butter

4 1/2 tbsp flour

1/4 tsp of salt

Put milk in a saucepan and heat on medium heat, bring just to the verge of boiling. In a different pot, melt the butter on low heat. Add the flour to the melted butter, whisking so it doesn't burn. Whisk consistently for 2 minutes. Slowly add the warm milk, whisking with one hand, while pouring the milk with the other. Whisk until all the milk is used. Put pan back on low heat, add salt, whisk until thick, resembling thick cream. Add to the tomato sauce, mix well, set aside, off the heat.

Preheat oven to 350, smear you 9" x 13" pan with butter, spoon some sauce in the pan, then put your first layer of pasta. Pour more sauce, then sprinkle with parmesan cheese, another layer of pasta, repeat until you end with a layer of sauce and parmesan cheese, dot with butter on the top.

Bake until a golden crust forms on top, around 35-40 minutes. Remove from oven and let settle for 10 minutes before serving.

Enjoy!!