Lasagna

Make pastry sheets as above. Next prepare ragù bolognese and béchamel sauce Ragù bolognese Melt the olive oil and butter, add the bacon cut into cubes, brown a little, add the meat, fry, add the finely chopped onion, the finely chopped vegetables, steam for 5 minutes, extinguish with the wine. Add peeled tomatoes and tomato puree, simmer for 1 1/2 hours, add herbs, simmer for another 1/2 hour, season with salt and pepper.

Béchamel sauce

Melt the butter, stir in the flour. Remove the pan from the heat, add the soup along the edge of the pan, stir well, add the white wine, season, simmer gently for 5 to 10 minutes. Add the cheese.

Form lasagne sheets and Bolognese sauce in several layers in a greased gratin dish, pour Béchamel sauce on top. Sprinkle grated cheese and butter flakes on top. Place the lasagna in the oven heated to 200 °C for 20 to 25 minutes.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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