Lasagna Bolognese

For the Lasagna Bolognese, first prepare the sauce. For the sauce, finely chop the onion and the garlic cloves, cut the carrots and the zucchini into small pieces.

First sauté the onion in a little oil, gradually add the rest of the vegetables. Add the minced meat and fry until it is cooked through. Stir in the tomato paste and deglaze with the wine.

Stir in the polpa and season with salt, pepper, oregano and the pasta seasoning. Cover and simmer for about 20 minutes. If necessary, add a little more water.

For the béchamel sauce, melt the butter over low heat, whisk in the flour and gradually add the milk, mix well and bring to a boil.

Once the sauce has thickened, season with salt, pepper and nutmeg. Now layer the lasagna: coat the bottom of the baking dish with a little béchamel sauce, place a layer of pasta sheets, spread the sugo on top, drizzle with a little béchamel sauce, cover again with pasta sheets,…finish with a layer of pasta sheets, well coated with béchamel sauce.

Bake the lasagna at 180 °C for about 30 minutes (depending on the height of the layers it takes a little longer).

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