This Lasagna Is So Good It Should Be Illegal

By Cafe Delites · 110 min

Ingredients

Instructions

1. Heat the olive oil in a large pot over medium heat. Cook the onion and carrot for 8 to 10 minutes until soft, then stir in the garlic for 1 minute.
2. Add the beef and pork (if using) and break it up with a spoon while cooking until browned.
3. Pour in the passata, crushed tomatoes, tomato paste, crushed bouillon cubes and dried oregano and basil. Season with salt, pepper (about 3/4 teaspoon each) and sugar if using. Cover and simmer gently for 20 to 30 minutes, stirring now and then, until the meat is tender and the sauce has thickened.
4. In a large pot, melt the butter over medium heat. Take it off the heat, add the flour and whisk for about 30 seconds until smooth.
5. Return the pot to the stove on low heat. Slowly whisk in 1 cup of the milk, then add the rest in 1 cup amounts, mixing well after each, until lump-free. If too thick, add a little more milk.
6. Stir in the parmesan and take off the heat. Season with salt and pepper and stir until the cheese has melted.
7. Spread about 1 cup of meat sauce over the base of a 9x13-inch baking dish. Cover with a layer of lasagna sheets, trimming them to fit if needed.
8. Spread 2 cups of meat sauce (or enough to cover the pasta) over the sheets and scatter half the mozzarella. Repeat the layers, keeping the remaining cheese for the top.
9. Pour the remaining meat sauce and the white sauce over the final sheets of pasta. Top with the remaining mozzarella.
10. Cover with foil and bake for 40 minutes. Uncover and bake for a further 10 to 12 minutes, or until golden.
11. Scatter with parsley and let stand for about 10 minutes before slicing.

Summarized from Cafe Delites's video. Watch it for the details.

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GarlicOnionCheeseTomatoMilkCarrotParmesan cheeseTomato paste