Lasagna with Bechamel Sauce

For the ragout, remove the skin from the onion, scrape the carrot, clean the celery, chop it very finely together with the bacon and stir it well into the meat.

Put the tomatoes briefly in boiling water, peel and puree them (if using canned tomatoes: just drain them).

Slowly heat the butter in a saucepan, brown the meat until it has lost its color, then pour in the red wine and stir well until it has evaporated.

Pour 1/2 cup of clear soup on top, cook slowly over low heat, gradually adding the rest of the soup.

When this has also evaporated, stir in the tomatoes, season with salt and pepper and pour in enough milk to cover everything together. Cook with the lid closed at a low temperature for 3 hours.

For the bechamel sauce, melt the butter in a saucepan, lightly sweat the flour, stirring constantly, and gradually pour in the milk, whisking well to avoid lumps. Season with salt and pepper. Bring to the boil briefly. The sauce should not be too thick, dilute with a little milk if necessary.

Then layer the lasagna sheets in a greased baking dish, top with the ragout, then the bechamel sauce, then lasagna sheets again, and so on.

Finally, sprinkle the lasagna with Parmesan cheese and bake in a preheated oven at 180 °C for 30-40 minutes.

Preparation Tip:

It is best to prepare the ragout the day before! It keeps well for a few days in the refrigerator.

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