Lasagna

1. heat oil in a saucepan or deep frying pan. Add breakfast bacon, garlic, onions, carrots and celery and saute until vegetables are soft. Add mince and cook until tender. Pour in red wine and simmer gently over medium heat until wine is almost evaporated. Season to taste with salt and freshly ground pepper. Add milk and a tiny bit of grated nutmeg and mix well.

Make the sauce until the milk is absorbed by the meat sauce. Add the tomatoes, sugar and oregano. Reduce the heat and let the sauce simmer gently for about 20 min, until it thickens and has a strong color. For the béchamel sauce, melt butter in a saucepan, fold in flour and gently brown over low heat for 1 to 2 min.

Remove the saucepan from the heat and gradually whisk in the milk. Return the saucepan to the heat one more time. Stir over low heat until a thick smooth sauce is formed. Season the sauce with salt, pepper and freshly grated muscat. 3. butter a fireproof dish. Pour a small amount of meat sauce into the mold and place a layer of lasagna sheets on top.

Spread some béchamel sauce and Bei Paese evenly over the top. Fill the dish in layers and finish with the béchamel sauce.

4. sprinkle the lasagne with parmesan cheese and bake in a heated oven at 180 °C for 40 to 50 minutes. With a little bit of fresh

Preparation Tip:

Use a deliciously flavorful bacon for a delicious touch!

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