How to make
Start by making the Béchamel Sauce. Heat the butter in a deep pot on the stove, until it melts. Add the flour and stir to prevent lumps from forming. Fry the flour briefly, until it aquires a golden color.
Start pouring the milk in stages, so that no lumps form. Stir continuously, until the Béchamel sauce has completely thickened. Season with salt, black pepper and nutmeg. Leave the sauce to a simmer over medium heat briefly and remove it from the heat.
Start making the Bolognese Sauce. Finely chop the onion and garlic cloves. Heat olive oil in a deep pot, add the onion and garlic, salt and stew, until they soften. Then add the minced meat and fry while breaking it up with a wooden spoon.
Season with black pepper and cook, until the minced meat is completely shredded and has aquired a golden color.
Finely chop a stalk of celery and a leaf of fresh basil and add it to the sauce. Pour the tomato juice, canned tomatoes and tomato puree. Add a teaspoon of sugar to balance the sour taste of the tomatoes.
Mix everything well and let the sauce boil and reduce. When the liquid from the tomatoes has evaporated, pour the white wine and cook for a few more minutes.
Begin assembling the lasagna by first placing a layer of lasagna sheets on the bottom of the baking pan. Cover generously with Bolognese sauce and spread a layer of Béchamel sauce on top. Cover with a second layer of sheets and again cover with both sauces. Alternate in this way, until the ingredients are used up.
Finish off the Classic Lasagna Bolognese with a generous layer of Béchamel and cover it with grated Parmesan or another hard cheese.
Transfer the dish into the oven at 360°F (180°C) for 30-40 minutes.
