Lasagna alla Bolognese

Steps

1. Preheat the oven to 180°C (350°F).
2. Peel and finely slice the onion.
3. Heat a drizzle of olive oil in a large pan over high heat. Add the onion and grated garlic, and cook for 2 minutes, stirring.
4. Add the ground beef and cook for 4 minutes, breaking it apart while stirring.
5. Add the tomato puree and thyme. Season with salt and pepper, then stir in the basil leaves.
6. Cover and let simmer over low heat while preparing the béchamel sauce.
7. Melt the butter in a saucepan over low heat. Add the cornstarch and whisk quickly to combine.
8. Add the milk and stir continuously. Cook for 6-8 minutes until the mixture thickens to a slightly thick crepe-batter consistency. Season with salt and pepper, then set aside.
9. Check the bolognese sauce and adjust seasoning if needed.
10. In a baking dish (about 32 x 20 cm), spread a layer of béchamel, then a layer of raw lasagna sheets, followed by bolognese sauce and torn pieces of mozzarella. Repeat for two more layers, finishing with a layer of béchamel and mozzarella.
11. Bake for 40 minutes at 180°C (350°F), until golden and the cheese has melted.
12. Remove from the oven and serve with a green salad.