2 hours and 55 minutes

For the béchamel sauce:
semi-skimmed milk, 4 cups
butter, 1 stick
all purpose flour, 1 cup

For the meat sauce:
minced beef, 4,4 oz
minced pork, 3,5 oz
red wine, 2 glasses
olive oil
vegetable broth
tomato puree, 6,7 fl. oz
tomato paste, 0,4 oz
carrot, 1
celery, 1 small stalk
onion, 1

Lasagne sheets, 9 oz
Parmesan cheese, 5,3 oz


Let’s prepare first our vegetable broth, which is used for cooking our meat sauce. The sauce should cook for at least 2/3 hours over low heat, and possibly in a clay pot, which will exhalt all the flavour.
Take carrots, celery, onion and chop very finely, put them to fry in a pan with 2/3 tablespoons of oil; after a few minutes add the beef and cook everything, adding wine and waiting for it to evaporate before adding the tomato sauce, a pinch of salt, pepper and vegetable stock prepared earlier. Control the cooking, stirring occasionally, add broth.
Prepare the béchamel sauce: in a nonstick pan, melt the butter and mix it with the flour, stir quickly for a few minutes, making sure the mixture does not stick to the bottom of the pan and does not form lumps. Remove from heat, add milk previously heated, mix all, add salt, pepper and a pinch of nutmeg and let cook until the sauce has thickened.
Bring the oven to a temperature of 200°.
Take a rectangular pan, and put on the bottom a little meat sauce, béchamel sauce, a little butter and a sprinkling of Parmesan cheese and create a layer with our lasagna, so we continue repeating the same process until you reach the desired thickness your lasagna. If you use a pre-packaged dough, let boil in salted water and a bit of oil so that the dough will be softer.
Bake for at least 50 minutes; if you want to create a nice crispy golden crust,10 minutes from the end of cooking set the oven cooking only in the upper part. At end of cooking time, before cutting, let lasagne rest, so that they remain compact.

Thanks to: Cucinare Carne