Prepare to make the ragù sauce. Chop the onion and sauté with oil in a pot. Then, add the ground beef and cook until well done.
Continue cooking until most of the liquid has evaporated.
Add red wine to taste. If the surface looks dry while simmering, add a little water.
Add the tomato purée and simmer for about an hour and a half. Last, dissolve the soup stock cube in the sauce and continue simmering until evenly blended.
Then, let the sauce sit overnight.
Don't let the ragù sauce get watery. (If you do, the lasagna will become sticky.)
On the second day, boil some water to parboil the lasagna. Put the salt in the water at about the same time you boil the pasta.
Like in the picture, when the water begins to boil, use the oven pan to parboil the pasta.
Don't put the pasta in the pot, put it in the oven pan and pour the boiling water on top.
Let sit for 3-4 minutes, then drain well.
Begin heating the oven to 200 degrees Celsius.
While the pasta is being prepared, make the Béchamel sauce. It's like white sauce.
In a separate pot, melt some butter. Be careful not to let it burn.
Add all the flour. Mix well at low heat, adjusting the temperature as needed.
Switch to using a whisk, add the milk, and mix well. Keep stirring so that lumps do not form. This is an important step!
Continue stirring over low heat. It will gradually thicken. Keep stirring until the sauce has thoroughly thickened. Be careful not to let it burn.
Last, add 1/2 teaspoon of salt and the nutmeg to season. Please adjust the amount of salt to taste.
Let's put together the lasagna. Put a small amount of the ragù sauce in the bottom of the pan. Put some butter (not listed in the ingredients) as well. Use a spoon to spread it out.
Then, add a layer of lasagna noodles without leaving any gaps.
It should look like this.
Next, add a layer of Béchamel sauce. Don't make it too thick.
Spread this out evenly with a knife, also without leaving any gaps.
Then, add a layer of ragù sauce.
Use a knife to spread it out.
Now, use your hands to tear the sliced cheese into pieces and add them in a layer on top of the sauce. One level of cheese should use about 1/2~2 slices of cheese. Please adjust according to your taste.
Next, sprinkle on some powdered cheese. This completes the first level. Next, make another level of lasagna using the same pattern.
It will rise when baking, so leave some empty space in the top part of the pan as in the picture.
Put Béchamel sauce, ragù sauce, sliced cheese, and powdered cheese on the very top layer to finish.
Bake in an oven at 200 degrees Celsius for 15-20 minutes to finish.
If you have a small oven, the top layer may burn. In this case, cover it with aluminum foil.
Story Behind this Recipe
I learned from an Italian mamma that it takes 2 days to make lasagna, but I hadn't had the chance to try it until now.
Lasagna noodles made from eggs are good. Also, even if the package claims that you don't need to parboil the noodles, do it anyway. Ground beef: If you buy meat that is not ground, you can chop it up into small pieces. I recommend the delicious "Nagano Tomato" for the tomato purée.