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1
Preheat the oven to 400u00b0F. Heat the oil in a frying pan and saute the onions until softened. Add the ground meat and cook until browned. Stir in the tomato puree, tomatoes and their juice. Season with salt and black pepper and add the parsley. Bring to a boil, cover and simmer for 20 mins. Allow to cool.
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2
Meanwhile, cook the macaroni in boiling salted water for 10 mins. Drain and refresh with cold water. In a saucepan, melt 2 oz of butter and stir in 4 oz of cheese. Stir into the macaroni.
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3
In a saucepan, melt the rest of the butter. Add the flour and cook, stirring constantly, for 2 mins. Gradually add the milk, still stirring constantly. Bring to a boil and simmer over medium heat for 5 mins, stirring occasionally. Season with salt, black pepper and nutmeg and remove from the heat.
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4
In a bowl, beat 3 eggs and 1/4 cup of cold water. Stir into the bechamel sauce. In a separate bowl, beat 1 egg and stir in 1 oz of cheese. Stir into the ground meat mixture.
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5
Grease a lasagna dish and spoon in half the macaroni. Next spoon over the meat mixture. Top with the remaining macaroni and spread over the bechamel sauce. Sprinkle the rest of the cheese over. Bake for 40 mins. Garnish with parsley.
