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1. Prepare the Bolognese sauce:
In a large frying pan, heat the olive oil and sauté the onion, carrot, celery and garlic until tender.
Add the meat and cook until golden.
Add the tomato paste and cook for 2 minutes.
Pour in the red wine and let reduce.
Add the crushed tomatoes, broth, sugar, salt, pepper and herbs.
Cook over low heat for 30-40 minutes, stirring occasionally.
2. Prepare the béchamel sauce:
Melt the butter in a saucepan and add the flour, stirring for 1-2 minutes.
Pour in the milk little by little, stirring constantly until it thickens.
Add salt, pepper and nutmeg to taste.
3. Assemble the lasagna:
In a baking dish, place a layer of Bolognese sauce.
Add a layer of pasta and then a layer of béchamel.
Sprinkle with some parmesan and mozzarella cheese.
Repeat the layers until you finish with bechamel and cheese on top.
4. Bake:
Bake at 180°C for 35-40 minutes, until golden and bubbly.
Let rest for 10 minutes before slicing.
Ready to enjoy with some nice garlic bread and a glass of wine! 🍷😋 Would you like to add any special touches?
