Tomato sauce:

Bechamel Sauce:


    For the tomato sauce:
  1. Sauté onions and garlic in oil until translucent.
  2. In the same pan, sauté ground beef until nicely brown.
  3. Add whole peeled tomatoes, cumin, chili powder, stock and black beans. Simmer for 4-5 minutes.
  4. Season to taste. Set aside.

  5. For the béchamel sauce:
  6. In a pan, combine all purpose flour and butter to make a roux.
  7. Add in all purpose cream.
  8. Put in onion, bay leaf and cloves.
  9. Add a pinch of nutmeg.
  10. Season with salt and white pepper. Set aside.

  11. To assemble:
  12. Spread the tomato sauce in the bottom of the pan just enough to cover. Layer it with the first lasagna sheet.
  13. Pour béchamel sauce, then, layer it again with cooked lasagna.
  14. Just repeat the process until the desired layering has been achieved.
  15. Sprinkle shredded mozzarella cheese on top.
  16. Bake lasagna for 20 minutes in a pre-heated 375° F oven or until cheese topping starts to get brown.
  17. Let it rest for 5-10 minutes.
  18. Dust with grated parmesan cheese. Sprinkle with chopped cilantro.

Serves 4-5
By: Chef Anton Amoncio