Lasagna Alla Bolognese

Melt butter in a saucepan, add flour, sweat briefly. gradually add milk while stirring. Season with salt and nutmeg (freshly grated), bring to a boil once. At the beginning fry onions and carrots in oil, then add minced meat. Add remaining ragout ingredients and simmer on low heat for 5-10 min. Divide both sauces into 6 portions. Put one unit of ragout and one unit of béchamel sauce in a greased baking dish. Place 3 lasagne sheets on top. Continue in this way. Sprinkle the top layer with Parmesan cheese. Bake in the heated oven for about 20 minutes at 240 °C (hot air 220 °C). Rest in the turned off oven for about 10 min before serving.

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