Lasagna

For the lasagna, first prepare the béchamel sauce. For this, heat butter in a saucepan. Heat the milk separately. Once the butter is liquid, slowly stir in flour.

Pour warm milk slowly over it in installments. Stir constantly and bring the mixture to a boil to avoid lumps Season with salt, pepper, nutmeg. Simmer the béchamel sauce for about 10-15 minutes and let it thicken slightly.

For the Bolognese sauce, dice the onion and garlic cloves. Heat oil in a pot and sauté onion and garlic. Add the minced meat and fry it all around.

Add tomato pieces and strained tomatoes and simmer gently for about 10 minutes. Chop oregano and mix with basil and thyme.

Season to taste with salt and pepper.

For the lasagna, cut the mozzarella into thin slices. Grease a baking dish with butter. Place lasagna sheets in the dish, spread a layer of Bolognese on top.

Top the bolognese with bechamel sauce and some mozzarella. Again make a layer of lasagna sheets-bolognese-bechamel sauce-mozzarella until all ingredients are used up. The last layer is bechamel sauce.

Top this with butter flakes and Parmesan and bake the lasagna in the oven at 180 °C top-bottom heat for about 50 minutes.

Preparation Tip:

If the lasagna browns too quickly on the surface, simply cover with aluminum foil.

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