1 Prepare the tomato purée: heat a pot of water until boiling, plunge in the tomatoes that you've scored at the top. Drain when the skin begins to peel, then peel the tomatoes. Blend them to obtain a smooth purée.
2 Heat 4 tablespoons of olive oil, then sauté 5.25 oz (150 g) of sliced onions in it. Add the 17.75 oz (500 g) of ground meat and let it cook, stirring occasionally.
3 Once the meat is cooked, add the tomato purée. Season with salt and pepper, then add chopped basil. Let it simmer gently, stirring from time to time.
4 Preheat the oven to 355°F (180 °C).
5 Prepare the béchamel sauce: in a pot, mix 2.8 oz (80 g) of cornstarch with 1.1 qt (1 liter) of cold milk. Heat gently, stirring with a whisk until the sauce thickens. Add 3.5 oz (100 g) of grated Gruyère.
6 Spread the pre-cooked lasagna sheets over the entire bottom of the baking dish. Add the meat and tomato mixture on top, then spread the béchamel sauce over it and cover with another layer of lasagna sheets.
7 Continue layering until all ingredients are used.
8 Finish by covering the top with grated Gruyère.
9 Bake for 40 minutes at 355°F (180 °C) and enjoy!
A winter recipe, if you ask me, 100 g of grated Parmesan is more than enough (watch the line smiles). Besides, I think your recipe is going to stir up the forum. Personally, I also really love lasagna filled with lighter Provençal vegetable purées.
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