Meat Lasagna

Ingredients

Lasagna

Parmesan cheese 400 g

For the meat sauce:

Ground beef 600 g

Ham 200 g

Carrot 1

Celery (stalks) 2

Olive oil 8 tbsp

Dry red wine 2 cups

Onion 1

Garlic 1 clove

Tomato in its own juice 800 g

Salt to taste

Pepper to taste

For the béchamel sauce:

Milk 1000 ml

Flour 3 tbsp

Nutmeg pinch

Bay leaf 1

Butter 200 g

Salt to taste

Make the meat sauce. Heat the olive oil in a heavy-bottomed frying pan. Add finely chopped onion and garlic. Simmer over low heat until the onion is translucent. Increase the heat and add the carrots and celery, cut into thin strips. Simmer for 5 minutes.

Add the ground meat and ham (cut the ham into strips as well) and cook until lightly browned. Pour in the wine and simmer for 10 minutes. Lastly, add the finely chopped tomatoes, along with the juice from the can. Simmer over low heat for about 1.5-2 hours.

Make the béchamel sauce. Bring the milk to a boil, adding nutmeg to taste and a bay leaf. Once the milk has boiled, set it aside. Melt the butter in a frying pan, whisk in the flour, and lightly fry until it smells nutty. Remove the bay leaf from the milk and, stirring constantly, pour it into the heated pan with the flour in a thin stream. Bring the sauce to a boil and lightly salt it.

Pour a small amount of meat sauce into the bottom of a tall baking dish. Cover with dry lasagna sheets. Pour another layer of meat sauce, then add the béchamel sauce, sprinkle with Parmesan, and then add more lasagna sheets, making 2-3 layers.

Cover with a final layer of lasagna sheets, pour the last portion of béchamel sauce over the top, and sprinkle with Parmesan. Cover the baking dish with foil. Bake in the oven at 180°C (350°F) for about 40 minutes.

Enjoy!