INGREDIENTS:
FOR THE RAGU
1 onion (finely chopped)
1 carrot (finely chopped)
1 celery (finely chopped)
4 tablespoons extra virgin olive oil (a good one)
250 grams minced beef
250 grams minced pork (but in this case I also use Italian sausages as they are more tasty)
3 bottles tomato puree (or chopped tomatoes like San Marzano)
3 bay leaves
nutmeg (grated)
salt
pepper
water
FOR THE BECHAMEL
500 grams full fat milk
50 grams flour
50 grams butter
salt
nutmeg (grated)
black pepper
4 packets fresh lasagna (sheets, pre-cooked - each about 250g depending on the size of your pan)
parmesan cheese (grated, lots)
mozzarella (a big ball)
3 bay leaves
salt
tomato puree (or chopped tomatoes)
Instructions:
Chop finely onion,carrot and celery and put everything into the pot with hot oil to brown for few minutes,then add the meats turn with a wooden spoon to brown them if it became too dry add some red wine,now add the tomato purée, salt, pepper bay leaves, nutmeg and some water, it helps to mantain the sauce liquid. Let it boil a low heat for 2 hours.
Now is the turn of béchamel, take a pan and put in the milk, the butter, salt, pepper and nutmeg cook at low heat and when the butter is melted put all the flour at once. Stir vigorously so as not to make lumps, lower heat and continuing stirring until it thickens.
Prepare your pan (a special pan for lasagna) putting some ragù in it then put the sheets of lasagna and cover all the sauce, put more ragù, béchamel and grated parmesan cheese, cover with another layer of lasagna and repeat until you finish all the sheets.
Ultimate the last sheet with a lots of ragù, béchamel, parmesan cheese and chopped mozzarella cheese.
Cook in warm oven, 200°C for 20 minutes, give 10 minutes under the grill just to make the mythical crust!!!
