Heat the olive oil in a frying pan. Add finely chopped garlic, carrot, and onion and stir-fry.
Add ground beef and red wine. Simmer for a little while.
Add the ● ingredients and cover with a lid. Simmer for about 10 minutes over a low heat.
Add in the ☆ ingredients and simmer a little bit.
Add the butter at the end. The meat sauce is now ready.
Heat the butter in a frying pan and add cake flour. Mix well.
Slowly add in the milk, stirring continuously.
Make sure to keep the heat at low.
When it turns smooth like paste,
add a little bit more milk and mix.
Keep mixing until it looks like this picture.
Add a little more milk and mix. Keep continuing this process.
Soon, it should start to look like this.
Add a little bit more milk and mix.
The flour and butter should turn a smooth, creamy white sauce.
Keep repeating the steps. Add in the milk, a little at a time.
Mix some more.
Once all the milk is added and the sauce is silky, add a soup stock cube, salt and pepper to taste.
Lasagna: Put the white sauce and meat sauce in the heat-proof dish in this order.
Place the lasagna noodle on top. Spread a layer of white sauce on.
Follow with a layer of the meat sauce.
Cover with lasagna noodle.
Continue to layer: white sauce, meat sauce, lasagna.
Put white sauce on the last lasagna sheet and meat sauce. Top with cheese and panko (not listed) on top.
Bake in the oven for about 10 minutes and it's ready to serve.
Please adjust the baking time depending on your own oven.
Cut and serve.
Story Behind this Recipe
This is my favorite lasagna recipe.
Because of the long list of ingredients and steps, it might look difficult. But once you start cooking, it's actually easier than you think. Make sure to slowly prepare the white sauce over low heat. This recipe will yield quite a lot for lasagna, so use any leftovers on pasta the next day.