A dark and decadent twist on the classic lasagna, featuring black pasta sheets, rich tomato sauce, and a blend of cheeses, all topped with a charcoal-infused béchamel sauce for a gothic flair.
Preheat the oven to 180°C (350°F).
In a skillet, sauté chopped onion and minced garlic until translucent.
Add ground beef and cook until browned. Drain excess fat.
Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 20 minutes.
In a separate bowl, mix ricotta cheese, half of the mozzarella, and half of the parmesan. Season with salt and pepper.
For the béchamel sauce, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute.
Gradually whisk in milk, cooking until thickened. Stir in activated charcoal powder and season with salt and pepper.
In a baking dish, spread a layer of meat sauce, followed by a layer of black lasagna sheets, a layer of ricotta mixture, and a layer of béchamel. Repeat layers until all ingredients are used, finishing with béchamel on top.
Sprinkle remaining mozzarella and parmesan on top.
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbly.
Let it cool for a few minutes before slicing. Garnish with fresh basil leaves.