Vessy’s Gourmet kitchen

1. Bring salted water to boil and add your lasagne sheets and cook al dente;
2. Sauté onions in olive oil until translucent and add garlic, followed by ground beef; cook and crumble the beef;
3. Add red wine and cook it off half way; then add ground peeled tomatoes and water; bring to boil; add parsley and basil; set aside
4. To make the béchamel- melt butter and add flour, mix and then slowly start incorporating the milk as you are stirring; cook until it thickens; set aside;
5. In a 9”x13” casserole dish add some meat sauce on the bottom and layer lasagne sheets, followed by more meat sauce, ricotta and shredded cheeses; add 4 layers of lasagne sheets as you top the last one with béchamel, shredded mozzarella, cheddar and Parmigiano Regiano;
6. Bake covered in a preheated oven at 375 F for 20 mins and then uncovered for another 25 mins; let cool for 10 mins