Spicy Espelette Pepper Lasagna Recipe

Instructions

1. Preheat oven to 180 degrees Celsius (350 Fahrenheit).
2. Heat olive oil in a skillet over medium heat.
3. Add diced onion and minced garlic clove; cook until translucent, about 3 minutes.
4. Add ground beef lean; cook until browned and no longer pink, breaking it up with a spoon.
5. Stir in canned crushed tomatoes and ground espelette pepper; simmer for 10 minutes.
6. Season with a pinch of salt fine and black pepper ground; stir and remove from heat.
7. In a saucepan, melt unsalted butter over medium heat.
8. Whisk in all purpose flour and cook for 1 minute to make a roux.
9. Gradually add whole milk while whisking continuously to avoid lumps.
10. Cook until sauce thickens, about 5 minutes; remove from heat.
11. In a baking dish, spread a thin layer of meat sauce.
12. Place one lasagna sheet dried over the sauce.
13. Add a layer of meat sauce, then a layer of white sauce (bechamel).
14. Sprinkle grated parmesan cheese and grated mozzarella cheese over the sauce.
15. Repeat layering with remaining lasagna sheets, meat sauce, white sauce, and cheeses.
16. Finish with a layer of white sauce and sprinkle remaining cheeses on top.
17. Bake in preheated oven for 25 to 30 minutes until golden and bubbly.
18. Let lasagna rest for 10 minutes before serving.