Lasagna with Béchamel Sauce

Ingredients

• Nutmeg 0 oz
• Carrot 0 oz
• Butter 0 oz
• Ready-made dry lasagna sheets 0 oz
• Semi-Smoked Sausage 5 oz
• Beef 10 oz
• Celery stalk 0 oz
• Onion 0 oz
• 3.2% Milk 15 fl oz
• Passata Tomato Sauce 0 oz
• Wheat Flour 0 oz
• Olive Oil 0 fl oz
• Melted Cheese 5 oz

Step-by-Step Guide

Step 1

Melt half of the butter, add the flour, and sauté, stirring, for 20 seconds over medium heat; pour in the milk, reduce the heat, and cook, stirring constantly, until smooth (if the sauce has lumps, strain it through a sieve), add nutmeg, season with salt and pepper, and mix.

Step 2

Peel and finely dice the onion, carrot, and celery; grind the meat through a meat grinder; grate the cheese on a coarse grater; dice the bacon.

Step 3

Melt the remaining butter in a pan with 2 tablespoons of olive oil and sauté the vegetables over high heat for 2 minutes until golden, add the ground beef and cook for another 2 minutes over medium heat, season with salt and pepper.

Step 4

Pour 75 ml of red wine into the pan, add the tomato paste, and simmer over low heat for 10 minutes.

Step 5

In a separate pan, fry the bacon over high heat for 1 minute, turning; add the bacon to the meat with the vegetables, mix, and cook together for another 3 minutes.

Step 6

In a baking dish, layer 2 tablespoons of sauce, a sheet of lasagna, 1/4 of the meat mixture, béchamel sauce, and grated cheese; repeat until all ingredients are used, finishing with grated cheese on top; bake in a preheated oven at 355°F for 25 minutes.