Vodka sauce lasagna with bechamel

Ingredients

• Lasagna sheets
• For the vodka sauce: olive oil, 50 g butter
• 1/2 onion, chopped
• 3 garlic cloves, minced
• 3 tbsp tomato paste
• 300 g tomato sauce
• 1 tbsp vodka (optional)
• 350 ml heavy cream
• Salt, pepper, garlic powder, paprika
• 1/2 cup grated Parmesan
• Chopped parsley
• Ground meat, cooked separately
• For the bechamel: 1 L whole milk
• 100 g butter
• 100 g flour
• Salt and nutmeg
• Mozzarella and Parmesan, to layer and top

Instructions

1. For the vodka sauce, soften the onion in the oil and butter, add the garlic and tomato paste, cook until brick red, add the vodka and let it evaporate, then the tomato sauce, cream, Parmesan and seasonings.
2. Cook the meat separately with your seasonings and stir it into the sauce.
3. For the bechamel, melt the butter, whisk in the flour into a smooth paste, then add the milk gradually, stirring 8 minutes until thick. Season with salt and nutmeg.
4. Layer: vodka meat sauce, pasta, bechamel, mozzarella — repeat, topping with mozzarella and Parmesan.
5. Cover with foil and bake at 200°C (400°F) for 30 minutes, then uncover and bake until golden. Rest, shower with parsley, and slice.