Ingredients:

• * The following recipe is courtesy of Mami Camilla cooking school*
• LASAGNA NOODLES
• Cook a box of lasagna noodles in salted boiling water with few drops of olive oil until al dente.
• Remove the pasta from pot; dip in bowl of cold water to stop cooking; place on oiled wax paper.
• TOMATO SAUCE
• 3 tablespoons olive oil
• 2 cloves garlic, sliced
• 1 small yellow onion, chopped
• 800 grams canned Italian peeled tomatoes, crushed
• 1 tablespoon
• 1 teaspoon sugar
• ¼ cup fresh basil, chopped
• In saucepan, heat oil over high heat until hot, about 1 minute. Add garlic and onion; sauté 1 minute. Add crushed tomatoes, basil, salt and sugar; stir well. Cook over medium heat 25 minutes.
• BÉCHAMEL SAUCE
• 70 grams butter
• 35 grams flour
• 600 milliliters warm milk
• Salt
• Finely ground pepper
• Dash of nutmeg, ground
• In a saucepan, melt butter over low heat. Add flour; stir. Add milk, a little at a time, stirring continuously until all ingredients are combined and smooth. Add salt and pepper to taste and dash of nutmeg; stir until creamy.
• MEATBALLS
• 250 grams pork, finely ground
• 250 grams beef, finely ground
• ½ bunch Italian parsley, chopped
• 1 large egg
• 1 teaspoon salt & ½ teaspoon freshly ground black pepper
• ½ cup olive oil
• To form the meatballs, combine both ground meats in a large mixing bowl along with the chopped parsley and the egg. Season with salt and pepper. Form the meat mixture into small, ½ inch meatballs. In frying pan, heat oil over high heat 1 minute or until hot. Add meatballs; sauté until golden. Drain on a paper towels until you assemble the lasagna.
• TO FORM THE LASAGNA:
• 1 liter fresh tomato sauce (see recipe above)
• 500 grams lasagna noodles (see recipe above)
• 240 milliliters béchamel sauce (see recipe above)
• 250 grams ricotta cheese
• 200 grams mozzarella cheese, chopped
• 200 grams Parmesan cheese, grated
• Fresh basil leaves, chopped for garnish
• Preheat the oven to 350 degrees. Spread few spoons of tomato sauce on bottom of baking dish. Add layer of lasagna noodles; drizzle with few tablespoons of béchamel sauce. Add layers of ricotta cheese, mozzarella cheese, and meatballs, and drizzle with few tablespoon of tomato sauce. Repeat process until all ingredients have been used. Finish with top layers of mozzarella and Parmesan cheese. Bake for 30 minutes or until completely hot. Let stand 5 minutes before serving. Sprinkle with chopped basil leaves for garnish.