·       800 g ground pork

·       1 onion

·       2 cloves of garlic

·       2 cans of tomatoes

·       2 tsp herbes de Provence

·       salt, pepper

·       oil

Bechamel sauce:

·       2 tbsp butter

·       2 tbsp wheat flour

·       1 glass of milk

·       3/4 cup 30% cream

·       1 tbsp nutmeg

·       salt, pepper

In addition:

·       20 sheets of lasagna pasta

·       300 g grated mozzarella

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Cut the onion into cubes. In a large pan heat a tbsp of oil, add the onions, fry for a while. When the onion glazes, add the ground meat. Fry, breaking up larger lumps of meat with a wooden spatula. Add pressed garlic.

Add canned tomatoes. Cook over medium heat, stirring from time to time, until all the liquids have evaporated. Season to taste with salt, pepper and herbs de Provence.

In a separate pot, melt the butter. Add flour and, stirring vigorously, fry for 2-3 minutes. Pour in milk and cream. All the time stirring so that no lumps form. Bring to a boil. When the sauce thickens we take the vessel off the burner. Season with nutmeg and a fair amount of pepper and salt (the sauce should be distinct in taste).

Grease an ovenproof dish with butter. On the bottom we spread the pasta soaked for a while in warm water. On the pasta we spread 2-3 large tbsp of bechamel. Spread some of the meat sauce, level it out. Sprinkle two handfuls of grated mozzarella. Proceed in the same way until the ingredients are exhausted. The last layer should be pasta, bechamel and grated cheese.

Put in an oven preheated to 180 degrees for about 25-35 minutes (the first 10 minutes can be baked covered so that the cheese does not brown too quickly).

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