Lasagna Bolognese

First prepare the sauce.

To do this, chop the vegetables very finely, dust the meat with flour and fry in the oil until hot.

Add the vegetables and fry them. Add the remaining ingredients and extinguish with pelati.

Simmer gently for about 1 1/2 hours until the sauce has thickened slightly.

For the béchamel sauce, put butter in a frying pan and sauté the flour in it (do not let it brown).

Deglaze with the milk and water, add the cheese and season. Cook for 5 minutes, stirring all the time.

Cook the lasagne sheets in enough hot salted water for 5 minutes, then take them out and put them on a tray. Do not put them on top of each other or they will stick together.

Butter an ovenproof dish, then spread some bechamel evenly over it and place the 1st layer of lasagna sheets on top.

Then a layer of Bolognese, again Béchamel then lasagne sheets. Continue in this way until the mold is filled.

Finish with enough béchamel, sprinkle with grated cheese, possibly spread butter flakes on top. Cover with a lid or aluminum foil.

Put in the oven preheated to 200 °C and bake for about 30 – 40 minutes.

Then remove the lid or aluminum foil, turn the heat up to 250 °C and bake for another 15 minutes.

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