Lasagne al forno like from an Italian restaurant

Ingredients for 5 servings:

• 100 g bacon
• 1 onion(s)
• 2 garlic cloves
• 3 m.-large carrot(s)
• 1 stalk(s) leek
• 150 g celery
• 300 g minced meat, mixed
• 1 large can of tomatoes
• salt and pepper
• 5 tbsp butter
• 3 tbsp flour
• 600 ml milk
• nutmeg
• 250g mozzarella
• 350 g lasagna sheet(s) without pre-cooking
• 80 g Parmesan, freshly grated
• Olive oil for frying
• Thyme
• oregano
• Butter for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

tastes great even to children

Dice the bacon very finely. Dice the onions, garlic, carrots, leeks, and celery very finely. Briefly fry the bacon in the oil. Add the minced meat and fry until light brown. Then add all the vegetables, including the onions and garlic, and fry briefly. Add the tomatoes with their juices and simmer uncovered over low heat for 45 minutes. Stir occasionally and add more water if necessary. After 30 minutes, season with salt, pepper, thyme, and oregano. Preheat the oven to 200°C (180°C fan-assisted oven). For the béchamel sauce, melt half the butter over medium heat, add the flour, and let it foam. Now add the milk, stirring constantly, and simmer for 3 minutes. Season with salt, pepper, and a little nutmeg. Cut the mozzarella (buffalo mozzarella is even better) into very thin slices. Butter a baking dish. Spread the bottom of the baking dish with the béchamel sauce. Next, add several layers: 1. lasagna sheets, 2. minced meat sauce, 3. béchamel sauce, 4. mozzarella with Parmesan. Finally, scatter the remaining butter on top in small flakes. Bake the whole thing uncovered for 20 minutes in the oven. Then, uncovered, for another 20 minutes, until the lasagna is nicely browned.