Perfect Lasagna

Meat Sauce

1. 1

   Heat olive oil in a large pan over medium heat, add the chopped onion and grated carrot, and sauté until softened.

2. 2

   Add the ground beef and cook until browned, breaking it up with a spoon.

3. 3

   Stir in the tomato paste, then add the passata tomatoes, salt, pepper, sweet paprika, oregano, and herbs de Provence; simmer for 15–20 minutes. If using, add minced ginger and cook for another minute.

Béchamel

4. 4

   Melt butter in a saucepan, whisk in the flour and cook for 1–2 minutes to form a roux.

5. 5

   Gradually whisk in milk until the sauce reaches a smooth, creamy consistency; season with a pinch of salt if desired.

Assembly

6. 6

   Preheat the oven to 350°F (350°F). In a baking dish, spread a thin layer of meat sauce, then a layer of lasagna sheets, followed by more meat sauce and a drizzle of béchamel. Repeat layers, finishing with a generous topping of béchamel and grated cheese.

7. 7

   Bake for 30–35 minutes until the cheese is golden and the lasagna is bubbling. Let rest for 10 minutes before serving.