Mediterranean-style lasagna

Ingredients for 4 servings:

• 300 g tartar or minced beef
• 250 g lasagna sheet(s)
• 400 g tomatoes, peeled, from the can
• 50 g bacon (pancetta or streaky smoked bacon)
• 150 ml red wine
• 150 ml meat broth
• 50 g butter
• 50 g flour
• 750 ml milk
• 1 carrot(s)
• 1 stalk(s) celery
• 1 onion(s)
• 2 cloves garlic
• 250g mozzarella
• 100 g Parmesan, freshly grated
• olive oil
• Salt and pepper, black
• nutmeg

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the Bolognese, peel the carrot, wash the celery, and dice both very finely. Dice the pancetta, as well as the onion and garlic after peeling. Heat the olive oil in a pan. Stir in the pancetta, vegetables, onion, and garlic, and sauté. Mix in the minced meat, continue cooking and stirring until crumbly. Pour in the tomatoes, red wine, and meat broth, and season lightly with salt and pepper. Cover and simmer over low heat for 1 hour. For the béchamel sauce, heat the butter in a saucepan. Stir in the flour until smooth. Gradually add the milk and stir to avoid lumps. Season with plenty of nutmeg. Preheat oven to 200°C (180°C fan/convection oven). Dice the mozzarella and grate the freshly grated Parmesan cheese. Use a large, ovenproof dish. Brush with a little olive oil and layer alternately with pasta, Bolognese sauce, béchamel sauce, and mozzarella. Finally, sprinkle with grated Parmesan cheese, top with a few knobs of butter, and bake in the oven for 40 minutes.