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#### 1. **Prepare the Meat Sauce**:
Start by heating olive oil in a large pan over medium heat. Add the chopped onion and cook until it becomes soft and translucent (about 5 minutes). Add the minced garlic and cook for another 1-2 minutes, ensuring it doesn’t burn.
Next, add the ground beef (or meat mixture) to the pan. Break the meat apart with a spoon or spatula as it cooks. Stir occasionally until the meat is browned and no longer pink, about 7-10 minutes. If using, pour in the red wine and let it simmer for a couple of minutes, allowing the alcohol to evaporate and the flavors to meld.
#### 2. **Make the Béchamel Sauce**:
While the meat sauce is simmering, prepare the béchamel (white) sauce. In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly for about 2 minutes, creating a smooth roux.
Gradually add the milk while continuing to whisk to avoid lumps. Bring the mixture to a gentle simmer and cook for 5-7 minutes, until it thickens to a creamy consistency. Season with salt, pepper, and a pinch of nutmeg, if desired. Remove from heat and set aside.
If you’re using no-boil noodles, you can skip this step as they’ll soften during baking.
Start by spreading a thin layer of meat sauce at the bottom of a 9×13-inch baking dish. Then, place a layer of lasagna noodles over the sauce, followed by a layer of béchamel sauce. Add a generous amount of the meat sauce, then sprinkle a layer of shredded mozzarella and a little Parmesan cheese.
#### 5. **Bake the Lasagna**:
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking for another 10-15 minutes, or until the cheese is bubbly and golden brown. If you prefer a crispier top, broil for an additional 1-2 minutes, but watch closely to avoid burning.
#### 6. **Let it Rest**:
Once the lasagna is done, remove it from the oven and let it rest for 10-15 minutes before slicing. This resting time allows the lasagna to set, making it easier to cut and serve without falling apart.
### Tips for the Perfect Lasagna:
– **Use Quality Meat**: For the best flavor, opt for fresh, good-quality ground beef or a combination of ground beef and pork. Pork adds richness to the meat sauce.
– **Make Ahead**: Lasagna is a great make-ahead dish. You can assemble it a day before and store it in the refrigerator. Just bake it when you’re ready to serve. It also freezes well—assemble the lasagna and freeze it before baking for up to 3 months.
– **Layering Tips**: Be generous with the sauce layers—both meat sauce and béchamel—this will keep the lasagna moist and flavorful. Don’t skimp on cheese either!
– **Rest Before Slicing**: Allow the lasagna to cool slightly before cutting. This helps the layers set and prevents it from being too runny when serving.
### Conclusion:
Lasagna with minced meat is the ultimate comfort food that combines layers of savory meat sauce, creamy béchamel, and melted cheese, all sandwiched between tender noodles. It’s an ideal dish for feeding a crowd or satisfying a craving for something hearty and delicious. The best part? It’s a forgiving recipe that allows you to customize the flavors and make it your own.
