The best lasagna in the world

Ingredients for 4 servings:

• 1 onion(s)
• 1 carrot(s)
• 1 stalk(s) celeriac
• 80 g bacon, streaky, smoked
• 300 g minced meat, mixed
• 40 g butter
• 100 ml wine, red, dry
• 150 ml meat broth
• 1 tbsp tomato paste
• Salt and pepper, black from the mill
• 1 carnation(s)
• 1 bay leaf
• 150 ml milk, boiling
• 50 g butter
• 50 g flour
• 500 ml milk
• White pepper, freshly ground
• 150g mozzarella
• 400 g lasagna sheet(s)
• 120 g Parmesan, freshly grated
• 50 g butter, in flakes
• Butter for the mold

Instructions

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

damn tasty, but very time-consuming

Peel the onion. Wash and peel the carrot. Wash the celery and pat dry. Finely chop the vegetables and bacon together and mix well with the minced meat. Heat the butter in a saucepan and add the meat mixture. Fry, stirring constantly, until the meat is lightly browned. Pour in the red wine and, once this has evaporated, two-thirds of the stock, and bring back to a boil. Mix the tomato paste with the remaining stock and add to the saucepan. Season with salt, pepper, the clove, and the bay leaf. Pour in the milk. Cover and simmer over low heat until the liquid has evaporated. This takes about 1 1/2 hours. For the béchamel sauce, make a roux from 50g butter and the flour, then slowly add 500ml of milk, whisking vigorously. Season with salt and white pepper, and bring to a boil briefly. The sauce shouldn’t be too thick; otherwise, add a little more milk. Remove the mozzarella from the package and drain. Then cut it into small cubes. Remove the clove and bay leaf from the sauce. In a large pot, cook the lasagna sheets in plenty of salted water until “al dente.” You can also use lasagna sheets that don’t need to be precooked. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) and grease a rectangular baking dish with plenty of butter. Line the dish with a layer of lasagna. Spread the ragu first, then the béchamel sauce. Layer the mozzarella between the layers and sprinkle each with a little Parmesan cheese. Layer the lasagna sheets and the remaining ingredients. Top with béchamel sauce, mozzarella cheese, and Parmesan cheese. Distribute the butter evenly over the top. Bake on the middle rack for about 30 minutes.