Goat cheese lasagna bolognaise

Finely chop the onion and the garlic clove. Sauté them together in a pan with a tablespoon of olive oil at low heat until the onions become translucent and starting to brown.

Add the chopped tomatoes and basil.

Bring to a boil and then simmer at low heat for 20 minutes.

Preheat your oven to 165°C (gas mark 5/6).

Heat a little olive oil in a frying pan and brown the ground beef. Season with salt and pepper to taste then add the tomato sauce.

For the béchamel sauce: Melt 70 g butter in a pan. Remove from the heat and add 70 g flour. Mix until the butter has been absorbed into a smooth paste.

Gradually add 50 cl milk, stirring continuously to prevent lumps from forming. Return to the heat and leave to thicken for a few minutes.

Grease a dish, cover with a layer of béchamel sauce, then a layer of lasagna sheets, then ground beef and tomato sauce and then slices of goat cheese.

Continue layering in the same order until all the ingredients have been used, finishing with a layer of béchamel sauce.

Bake in the oven for about 45 minutes until the lasagna is golden on top.