Greek Lasagna

Ema, don't hate on me.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180ο C (356ο F) set to fan.

Step 2

Place a wok over high heat and add 2-3 tablespoons olive oil.

Step 3

Coarsely chop the onion, celery, carrot, garlics, and add them to the wok.

Step 4

Add rosemary, thyme, and sauté.

Step 5

Add the ground beef and sauté for 3-4 minutes until golden and caramelized.

Step 6

Then, add the tomato paste and sauté so that it loses its bitter taste. Add the wine and as soon as it evaporates, add the bouillon cube, salt, pepper, the canned tomatoes, water, and mix.

Step 7

Cover with the lid, lower the heat to medium, and boil for 30 minutes. In the meantime start with the bechamel sauce.

Step 8

Remove from the heat, add the parsley and basil finely chopped, and mix.

Step 9

Set aside.

Step 10

Place a pot over medium heat.

Step 11

Add the butter and let it melt. Add the flour and mix with a hand whisk until it absorbs the whole butter.

Step 12

Add the milk in 7-8 batches by constantly stirring with the whisk.

Step 13

As soon as the bechamel sauce thickens, add the nutmeg, salt, pepper, and mix.

Step 14

As soon as it comes to a boil, remove from the heat, add the parmesan, and mix.

Step 15

Spread the olive oil onto a 36x28 cm baking pan and then, spread a layer of the lasagna so that the whole bottom is covered.

Step 16

Spread the 1/3 of the ground beef, the ¼ of the bechamel sauce, the ¼ of the parmesan, and cover with another layer of lasagna.

Step 17

Follow the same process 2 more times. Spread the remaining ¼ of the bechamel sauce and the remaining cheese.

Step 18

Cover with parchment paper and aluminum foil, and bake for 30 minutes. Uncover and bake for 20-30 minutes until golden.

Step 19

Allow 30 minutes for it to cool and serve with pepper, olive oil, thyme, and basil.