10-Layer Lasagna Bolognese

Ingredients:

• 3/4 tbsp olive oil + extra for greasing
• 220 g of ground beef with 20% fat content
• 20 basil leaves
• 1.5 tbsp. marinara sauce
• 1 liter of whole milk
• 1 tbsp arouruta
• 1/8 tsp freshly grated nutmeg
• 2-3 small zucchinis, sliced ​​lengthwise into 0.3cm thick slices.
• 170 g of Parmesan
• 110 g no-boil lasagna sheets

Preparation:

1. Preheat oven to 190°C.
2. Meanwhile, heat the oil in a large saucepan over medium-high heat. Season the ground beef with salt and pepper and add it to the pan once the oil begins to smoke. Cook, undisturbed, for about 2 minutes, then break it up with a spoon. Add the basil, then the marinara sauce. Bring the sauce to a simmer and cook until slightly thickened, about 1 minute. Set aside.
3. Pour 1 tablespoon of milk into a small bowl and stir in the arrowroot. Pour the remaining milk into a small saucepan and bring to a boil over high heat.
4. Add the arrowroot mixture and stir until the sauce thickens, about 30 seconds. Turn off the heat, add the nutmeg, and stir until smooth. Season with salt and pepper and set aside.
5. Grease a 20x20 cm baking dish. Spoon some Bolognese sauce and some white sauce into the bottom of the dish. Layer the zucchini slices and grate Parmesan cheese directly over the zucchini to coat.
6. Lay out one or two layers of lasagna noodles—you can trim the noodles if they don't fit perfectly. Repeat layers until the pan is filled to the brim, for a total of 10 layers. Sprinkle with the remaining Parmesan cheese. Place the pan in the oven and bake until golden brown, about 40 minutes.
7. Remove the lasagna from the oven, let it rest for at least 5 minutes, then slice and serve. If the lasagna isn't browned enough for your liking, turn the oven to broil for a few minutes toward the end of baking to give it a light toast.