Add milk and season: Gradually whisk in 500ml of milk, stirring continuously to prevent lumps. Cook until the sauce thickens. Season with 1 tsp of salt, black pepper, and a pinch of nutmeg.
Blend for smoothness (optional): If you prefer a smooth sauce, blend the leek béchamel using an immersion blender.
Add Parmesan: Stir in 80g of grated Parmesan to give the sauce a rich, creamy flavor. Remove from heat.
Step 4: Cook the Pasta
Boil pasta: Cook 300g of pasta in a large pot of salted boiling water with 3 tbsp of vegetable oil until al dente. Drain the pasta and toss it in the leek béchamel sauce to coat evenly.
Step 5: Assemble the Lasagna
Layer the lasagna: In a greased baking dish, add a layer of the creamy pasta. Follow with a layer of the savory beef and tomato sauce. Repeat the process until all the layers are completed, finishing with a final layer of pasta.
Top with mozzarella: Sprinkle 150g of shredded mozzarella on top, covering the entire dish.
Step 6: Bake the Lasagna
Preheat the oven: Preheat your oven to 180°C (360°F).
Bake: Place the lasagna in the oven and bake for 40 minutes, or until the top is golden brown and the cheese is bubbly.
Step 7: Serve and Enjoy
Cool slightly: Allow the lasagna to cool for a few minutes before slicing it into portions.
Serve hot: Enjoy the lasagna warm, with the perfect blend of creamy pasta, rich beef sauce, and melted cheese.
Tips and Variations
Vegetable additions: Add some spinach, zucchini, or mushrooms for extra flavor and nutrition.
Wine alternatives: If you don’t have red wine, you can use beef broth or a splash of balsamic vinegar for a similar depth of flavor.
Spice it up: Add a pinch of chili flakes or paprika to the beef sauce for a bit of heat.
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