How to make
Arrange the lasagna crusts in a wide dish and cover it with slightly warmed water. Leave them to hydrate and soften while you prepare everything else. Separate the crusts from time to time to prevent them from sticking.
Finely chop the onion, carrot and celery and fry them in olive oil for 5 minutes, along with a little salt. Add the minced meat and stir briefly, until it becomes crumbly. Then pour the wine and cook for another 5 minutes, by stirring occasionally.
Pour the tomato puree, spices and more salt and cook under a lid for 20 minutes, by stirring occasionally.
Once the Bolognese Sauce is ready, start making the Bechamel. For it, melt the butter on low heat and when bubbles start to appear, pour the flour all at once and mix for about two minutes. It will start smelling very nice.
Pour the milk in a thin stream, by beating constantly with a wire whisk. Even if lumps form at first, don't worry, they will disappear.
Add the white pepper, nutmeg and salt and boil the sauce until it thickens, about 7-8 minutes over low heat, by stirring constantly.
Remove the hydrated pasta crusts and place them on a clean cotton cloth to drain from the water. Grate the parmesan on a fine grater and the mozzarella on a slightly larger grater.
Begin assembling, by spreading a thin layer of Bolognese evenly on the bottom of a pan - about 12″ (30 cm) in diameter. Arrange the pasta crusts on top of it, following with another layer of Bolognese, sprinkle Parmesan on top and pour some of the Bechamel on top. Repeat this, until you run out of products.
Sprinkle the grated mozzarella on the last layer and cover the pan with a lid. Place it over medium to high heat for about 10 minutes, or until the mozzarella has completely melted.
Cut it into portions and serve the lasagna warm.
Enjoy your meal!
