How to make
Start by making the Bolognese sauce:
Chop the vegetables and fry them in olive oil for 5-7 minutes. Then add the minced meat and stir well, until it crumbles. Season with black pepper and salt and fry for 5-8 minutes.
Pour the wine and stir for 5 minutes, until the alcohol evaporates.
Finally, pour the tomatoes, more salt and black pepper, if needed and leave the sauce to simmer for about 20 minutes. At the end, add oregano or basil.
After one sauce for the appetizing lasagna is ready, start with the other one - Béchamel:
Fry the flour in the oil over moderate heat, while being careful not to burn it. Pour the milk, while beating vigorously and beat, until a smooth and silky sauce is obtained. Boil, until the desired thickness is obtained and season with salt, black pepper and nutmeg.
Arrange a layer of lasagna crusts in a suitable rectangular baking pan (spread with a thin layer of one of the two sauces). Pour and distribute the Bolognese sauce, sprinkle with Parmesan and add a layer of Béchamel. Alternate, until you run out of the products and finish off with the Béchamel.
Sprinkle generously with yellow cheese/mozzarella and arrange pieces of butter on top.
Bake the classic lasagna in a preheated oven at 360°F (180°C) for 30-40 minutes.
After removing it from the oven, leave it for 15 minutes before slicing and serving the Classic Lasagna Bolognese.
Enjoy your meal!
