We need (for a 20 x 30 cm mold):
21 sheets of egg lasagna
250 g of parmesan for grating
Bolognese sauce: 50 g carrots, 60 g onions, 50 g celery, 500 g ground pork bacon, 500 g ground lean beef, 250 g tomato puree, 50 ml fresh whole milk, 20 ml extra virgin olive oil, salt to taste, ground black pepper to taste, 150 ml of white wine, 1 l of water
Béchamel: 1 l of fresh whole milk, 100 g of butter, 80 g of smooth flour special 00 extra, nutmeg for grating to taste, a pinch of salt, a pinch of ground black pepper
How to do it:
Start by preparing bolognese sauce, which requires a long cooking time. Finely chop the onion, carrot and celery with a knife or blender. Heat the oil in a pot and add the chopped vegetables. Roast on low heat for at least 20 minutes until the mixture is completely dry. Then add pork bacon and beef. Fry it, stir with a wooden boil so that it boils evenly and does not burn to the bottom of the pot. When the meat is well roasted and dry, cover it with white wine and let it evaporate completely. Then add the tomato puree, water, mix well and let cook for at least 2 hours. If the sauce becomes very dry during cooking, add more water. However, it is important that the sauce is dry enough after cooking. Season it with salt and ground black pepper. When the sauce is ready and reduced, pour in the milk to soften the sour taste of the tomatoes and stir so that everything comes together nicely. Finish and set aside.
Then prepare the béchamel. Heat the milk in a small pot. Meanwhile, let the butter melt in another pot over low heat. When dissolved, remove from the heat and add the sifted flour. Stir quickly with a whisk to obtain a mixture without precipitates, bring the pot back on the fire and cook the mixture until golden. When the milk is warm, season it with nutmeg and a pinch of salt. Then add it to the butter and flour mixture. Mix the ingredients quickly with a whisk and cook on low heat until they thicken. The mixture must be homogeneous and free of precipitates. Boil the béchamel for 5 - 6 minutes on low heat until creamy.
Then start storing lasagna. Take a plate or rectangular baking dish measuring 20 x 30 cm. Spread a layer of béchamel evenly over the entire surface, apply lasagna and spread again over the entire surface of the béchamel. Then spread the bolognese sauce and grated cheese. Be careful to cover the entire surface of the sheet. Create a layer of lasagna, lay them in the opposite direction to the first layer so that they are crossed. Create another layer of béchamel - again over the entire surface of the sheet. Repeat the procedure, make a layer of bechamel, sauce, grated cheese, a total of 6 layers. Make the last layer of the sauce and sprinkle with a sufficient amount of grated cheese. Bake in a preheated oven at 200 ° C for 25 minutes (15 minutes at 180 ° C in a hot air oven). When you see a golden crust on the top layer, the lasagna is baked.