Italian lasagna

Ingredients for 6 servings:

• 1 kg lasagna sheet(s)
• 300 g Gouda, grated
• 200 g cooked ham, cut into strips
• 500 g minced beef
• 125 ml red wine
• 125 ml olive oil
• 5 small carrots
• ¼ celery root, put some leaves aside
• 2 m.-sized onion(s)
• 2 cloves garlic
• 5 basil leaves
• some parsley
• 3 packs of tomatoes, pureed
• 1 tube(s) Tomato paste
• salt and pepper
• 125 g butter or margarine
• 8 tbsp flour
• 1 liter of milk
• some nutmeg
• some salt
• some sugar
• Cheese, grated

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Peel the carrots, celery, onions, and garlic, add the celery leaves, parsley, and basil, and chop finely in a food processor. Heat the olive oil in a saucepan and fry the minced meat until no raw meat is visible. Now add the ground vegetables and fry for about 15 minutes, stirring constantly. Deglaze with the red wine and simmer for another 10 minutes. Add the passata and tomato paste, and season with salt, pepper, and sugar to taste. Let everything simmer over medium heat for about 1 hour. Melt the butter (or margarine) in a slightly higher saucepan and add the flour. Combine both ingredients by stirring constantly. Gradually add the milk, stirring constantly with a whisk. The béchamel sauce should be slightly thick. Remove the pan from the heat and season to taste with nutmeg and salt. Cook the pasta sheets in a deep pot with water, salt, and a glass of vegetable oil for about 6 minutes. The pasta sheets must be placed in boiling water one at a time, otherwise they will stick together. After cooking, cool the pasta under cold running water and drain in a colander. Alternatively, you can use pasta sheets that do not need to be boiled beforehand. Pour some Bolognese sauce into a baking dish (preferably oblong or oval), then layer the lasagna sheets. Spread a thin layer of béchamel sauce on top. Spread more Bolognese sauce on top and then top with some of the ham. Repeat this sequence until all the pasta sheets have been used. The last layer should consist of béchamel sauce, Bolognese sauce, and grated cheese. Bake in a preheated oven at 200°C for about 40 minutes. The cheese should form a light golden crust.