Lasagna

Ingredients(for 1 medium slice (approx. 250g))

• 6 sheets Lasagna sheets (whole wheat) (Lasagne)
• 150g Extra-lean ground beef (Macinato di manzo)
• 1 cup Tomato passata (Passata di pomodoro)
• 1 small Onion, finely chopped (Cipolla)
• 1 small Carrot, diced (Carota)
• 1 Celery stalk, diced (Sedano)
• 1 cup Low-fat milk (Latte scremato)
• 1 tbsp Whole wheat flour (Farina integrale)
• 1 tbsp Extra-virgin olive oil (Olio extravergine di oliva)
• 2 tbsp Grated Parmigiano-Reggiano (Parmigiano grattugiato)
• to taste Salt and black pepper (Sale e pepe)
• a pinch Nutmeg (Noce moscata) - optional

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Prepare all vegetables by finely chopping the onion, carrot, and celery.

   5 minutes

   Use fresh vegetables for greater aroma and nutritional value.

2. 2

   Heat half the olive oil in a nonstick pan. Sauté onion, carrot, and celery for 3 minutes until softened. Add ground beef, breaking up with a spoon, and cook until browned.

   7 minutes

   Keep the heat medium to avoid burning the vegetables.

3. 3

   Pour in tomato passata, season with salt and pepper, and simmer for 8 minutes until the sauce thickens.

   8 minutes

   Allow sauce to gently simmer to develop deeper flavor.

4. 4

   In a saucepan, heat the remaining olive oil. Stir in flour and cook for 1 minute. Gradually whisk in milk, stirring continuously to avoid lumps. Add a pinch of nutmeg, cook until slightly thickened to make a light béchamel sauce.

   4 minutes

   Use low-fat milk for a lighter, healthier béchamel.