Classic Beef Lasagna

Instructions

• 1Heat the oil in a large pot over medium heat. Add the vegetables and cook, stirring occasionally, for 5 minutes, until they start to soften. Add the garlic and cook for 1 minute.
• 2Increase the heat to medium-high and add the beef. Cook, stirring to break up the meat for 4 minutes, until cooked through. Season with the salt and pepper. Breaking up the meat creates a smoother sauce.
• 3Add the tomato paste, and cook for 2 minutes. Stir in the tomatoes and sugar. The sugar helps enhance the sweetness in the tomatoes. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for 20 minutes, until thickened slightly. Remove from the heat.
• 4Stir to infuse the sauce.
• 5Melt the butter in a large pot over medium heat until foaming. Add the flour and whisk constantly for 2 minutes, until it bubbles and begins to pull away from the side of the pan.
• 6Gradually add the milk, whisking constantly to prevent lumps. Reduce the heat to medium-low and cook, whisking constantly, for 10 minutes, until it boils and thickens. Remove from the heat.
• 7Whisk until smooth.
• 8Spread about 2½ cups of the meat sauce in a 12½ x 9 x 2½-inch deep baking dish.
• 9For even cooking, ensure they don’t overlap and snap off any excess to fit.
• 10About 1¼ cups should be used for each layer.
• 11Continue layering twice more, finishing with the béchamel sauce.
• 12Cover with parchment paper and foil.
• 13Insert the wire rack into position 6.
• 14Once preheated, place in the oven and start the timer. When the Rotate Remind signals remove the foil and paper and rotate. Cook until bubbling and browned.
• 15Let the lasagna stand for 20 minutes before serving.