Lasagna with ragù alla bolognese

Ingredients for 4 servings:

• 1 carrot(s)
• 1 stalk(s) celeriac
• 1 onion(s)
• 30 g bacon
• 30 g butter
• 2 tbsp olive oil
• 300 g minced beef
• 1 jar red wine
• 3 tbsp tomato paste
• 100 ml meat broth or beef stock
• 1 bay leaf
• Thyme
• Oregano or marjoram
• Salt
• pepper
• 30 g butter
• 2 tbsp flour, sifted
• 1 egg yolk
• 500 ml milk
• 3 tbsp Parmesan, freshly grated
• salt and pepper
• possibly nutmeg
• 4 tbsp Parmesan, freshly grated (for later)
• 9 lasagna sheets

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

First of all: lasagna tastes even better with homemade pasta sheets! Prepare the ragu: Clean and finely dice the carrot, celery, and onion. Dice the bacon as well. Fry everything in butter and oil for a few minutes. Then add the minced meat and let it crumble. Add the wine and wait until the liquid has almost evaporated. Now add the broth/stock and tomato paste. Season everything with the herbs, salt, and pepper. Simmer over low heat for about 90 minutes. The sauce should be nice and creamy! (The sauce can also be prepared the day before). Now it’s time to make the béchamel sauce: Melt the butter in a saucepan. Add the flour. Be careful not to brown it. Gradually add the milk, stirring well. Season to taste with salt, pepper, and (if desired) nutmeg. When the sauce has thickened, remove from the heat and stir in the egg yolk and 3 tablespoons of Parmesan cheese. Stir constantly! To make the lasagna: Preheat oven to 200°C. Butter an ovenproof dish and line the bottom with lasagna sheets. Add a layer of ragu, then a layer of béchamel sauce. Sprinkle with Parmesan cheese. Now repeat…pasta, meat sauce, white sauce, Parmesan cheese. Continue until all the ingredients are used up. The last layer should be a layer of béchamel sauce, sprinkled with Parmesan cheese. Bake in the oven for about 25 minutes.