|Onions||2 , finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Lean ground beef||1 1⁄2 Pound (700 Grams)|
|Dried rosemary||1 Teaspoon|
|Chopped fresh basil||1 Tablespoon|
|Dried oregano||1 Teaspoon|
|Tomatoes||1 Pound, skinned and chopped (450 Grams)|
|Tomato paste||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Beef stock||4 Tablespoon|
|Bechamel sauce||575 Milliliter (2 1/2 Cups)|
|Heavy cream||4 Tablespoon|
|Grated parmesan cheese||4 Tablespoon|
|Lasagne noodles||1 Pound, cooked, drained (450 Gram, Plain / Verde)|
Melt the butter in a saucepan and add the onions.
Fry, stirring, for 6 to 8 minutes or until they are golden brown.
Add the garlic and beef and fry for 8 minutes more.
Stir in the rosemary, basil, oregano, tomatoes, tomato paste, salt, pepper and stock and reduce the heat to fairly low.
Cover the pan and cook, stirring occasionally, for 20 minutes.
Preheat the oven to 400°F (200°C).
Mix the bechamel sauce with the cream, egg yolk and half the cheese.
Layer the lasagne, meat sauce and bechamel in a large ovenproof dish in that order, ending with a layer of bechamel.
Sprinkle over the remaining cheese and bake in the oven for 40 minutes or until the top is well browned.