Italian Mamma's Lasagna

• 1/2 Finely chopped onions
• 1 Vegetable oil
• 400 grams Ground beef
• 200 ml Tomato puree
• 1 cube Soup stock cubes
• 1 Red wine
• 50 grams Butter
• 80 grams Flour (cake flour)
• 550 ml Milk
• 1/3 tsp Salt (for the Bechamel sauce)
• 1 Nutmeg powder (for the Bechamel sauce)
• 1 pack Raw lasagna noodles (made from eggs)
• 1 Salt (for boiling the pasta)
• 1 packages Cheese for melting (slice type)
• 1 Grated cheese

1. Prepare to make the ragu sauce.
2. Chop the onion and saute with oil in a pot.
3. Then, add the ground beef and cook until well done.
4. Continue cooking until most of the liquid has evaporated.
5. Add red wine to taste.
6. If the surface looks dry while simmering, add a little water.
7. Add the tomato puree and simmer for about an hour and a half.
8. Last, dissolve the soup stock cube in the sauce and continue simmering until evenly blended.
9. Then, let the sauce sit overnight.
10. Don't let the ragu sauce get watery.
11. (If you do, the lasagna will become sticky.)
12. On the second day, boil some water to parboil the lasagna.
13. Put the salt in the water at about the same time you boil the pasta.
14. Like in the picture, when the water begins to boil, use the oven pan to parboil the pasta.
15. Don't put the pasta in the pot, put it in the oven pan and pour the boiling water on top.
16. Let sit for 3-4 minutes, then drain well.
17. Begin heating the oven to 200F Celsius.
18. While the pasta is being prepared, make the Bechamel sauce.
19. It's like white sauce.
20. In a separate pot, melt some butter.
21. Be careful not to let it burn.
22. Add all the flour.
23. Mix well at low heat, adjusting the temperature as needed.
24. Switch to using a whisk, add the milk, and mix well.
25. Keep stirring so that lumps do not form.
26. This is an important step!
27. Continue stirring over low heat.
28. It will gradually thicken.
29. Keep stirring until the sauce has thoroughly thickened.
30. Be careful not to let it burn.
31. Last, add 1/2 teaspoon of salt and the nutmeg to season.
32. Please adjust the amount of salt to taste.
33. Let's put together the lasagna.
34. Put a small amount of the ragu sauce in the bottom of the pan.
35. Put some butter (not listed in the ingredients) as well.
36. Use a spoon to spread it out.
37. Then, add a layer of lasagna noodles without leaving any gaps.
38. It should look like this.
39. Next, add a layer of Bechamel sauce.
40. Don't make it too thick.
41. Spread this out evenly with a knife, also without leaving any gaps.
42. Then, add a layer of ragu sauce.
43. Use a knife to spread it out.
44. Now, use your hands to tear the sliced cheese into pieces and add them in a layer on top of the sauce.
45. One level of cheese should use about 1/2~2 slices of cheese.
46. Please adjust according to your taste.
47. Next, sprinkle on some powdered cheese.
48. This completes the first level.
49. Next, make another level of lasagna using the same pattern.
50. It will rise when baking, so leave some empty space in the top part of the pan as in the picture.
51. Put Bechamel sauce, ragu sauce, sliced cheese, and powdered cheese on the very top layer to finish.
52. Bake in an oven at 200F Celsius for 15-20 minutes to finish.
53. If you have a small oven, the top layer may burn.
54. In this case, cover it with aluminum foil.

onions, vegetable oil, ground beef, tomato puree, cubes, red wine, butter, flour, milk, salt, nutmeg, pack, salt, cheese

Taken from cookpad.com/us/recipes/158886-italian-mammas-lasagna (may not work)