Preparation Time: 15 mins  |  Cooking Time: 50 mins  |  To: 6-8 people

INGREDIENTS:

  • 1 onion
  • 4 cloves of garlic
  • 500 g minced veal
  • 150 g bacon
  • 50 ml white wine
  • Parsley q.s.
  • 1 ripe tomato
  • 1 Tbsp tomato pulp
  • 80 g butter
  • 80 g flour
  • 400 ml milk
  • 12 sheets of lasagna ready to go in the oven
  • 80 g grated mozzarella cheese
  • Olive oil, salt and pepper to taste

For the Bechamel Sauce:

  • 60 g of wheat flour
  • 750 ml of milk
  • 45 g of butter
  • Nutmeg and salt to taste

PREPARATION:

Preheat the oven to 200º C.

In a pan, sauté the chopped onion in olive oil. Add the diced tomatoes, tomato paste, tuna and chopped parsley.

Season with salt and pepper. Involve everything. Add white wine and cook for 3 minutes over medium heat, stirring constantly.

For the béchamel sauce: melt butter in a pan and then add the flour, stirring well, until a lump-free mixture forms. Add the milk little by little, stirring constantly and cook over low heat until it thickens. Season with the remaining salt and set aside (you can use packaged béchamel sauce that you buy at the supermarket).

In a rectangular oven tray, place in layers: the lasagna sheets, the tuna mixture and sprinkle with mozzarella cheese. Repeat the process, ending with a layer of lasagna sheets and béchamel sauce.

Sprinkle with mozzarella cheese and bake at 200º C for 30 - 40 minutes.