Classic lasagna with roasted tomato sauce

1. Leave six cloves of garlic whole and do not peel. Peel two cloves and cut into thin circles. Cut the tomatoes in half, put on a baking sheet cut side up, put a circle of garlic on each half. Salt, pepper, lightly sprinkle with herbs. Add unpeeled garlic to a baking sheet, drizzle with olive oil. Bake in an oven preheated to 160 ° C for about an hour and a half, until the tomatoes and garlic are very soft. Take out and let cool slightly.

2. In a heavy pan, heat a little olive oil, put finely chopped onion, salt. Simmer on low heat for 6-8 minutes until onion is tender and translucent. Then slightly increase the heat, put the minced meat in the pan and mix everything well with a spoon so that there are no large pieces. Salt, pepper. Fry the minced meat for 4-5 minutes until tender, stirring occasionally.

3. Add canned tomatoes, red wine, balsamic vinegar to minced meat and pour in 350 ml of water. Sprinkle with remaining herbs. Mix everything, reduce the heat and cook for an hour and a half, until the liquid has evaporated and the sauce has thickened. Stir occasionally to prevent the meat from sticking to the pan and burning.

4. Peel the baked garlic cloves. Together with the pulp of tomatoes, beat in a blender, pour into a small saucepan and simmer for 20 minutes over low heat so that the sauce thickens properly.

5. Prepare the bechamel sauce. Melt butter in a frying pan, add flour, salt, pepper. Mix well with a wooden spoon to get a homogeneous mass. Cook 2-3 minutes, stirring. Then, little by little, while continuing to stir, pour in the warm milk so that all the liquid is absorbed into the flour and a thick creamy sauce is obtained. Bring to a boil, add nutmeg and parmesan (reserve some cheese to sprinkle on lasagna). Mix everything.

6. Spread about a third of the meat stew evenly on the bottom of the mold, cover with a layer of bechamel sauce, put a sheet of dough on top. Repeat the layers in the same sequence. Put the remaining stew on top of the last sheet of dough, baked tomato sauce on it, cover with béchamel sauce and sprinkle with parmesan.

7. Bake the lasagna in an oven preheated to 180°C for about 30 minutes.