Lasagna # 1

Peel the onion, clean and peel the carrot and celery. Chop all the vegetables into small pieces. Finely dice the bacon – if it is too soft, put it in the freezer for a short time beforehand. Fry the bacon briefly in a saucepan over high heat, add the chopped vegetables and sauté for 2 min until soft. Mix in the mince and roast until crumbly. Next, stir the paradeis pulp with water and add. Season the ragout with rosemary, salt and pepper and simmer at low temperature with closed lid for about 1 hour. Stir from time to time. In the meantime, cook the béchamel sauce. Melt the butter, add the flour and pour in the milk, stirring heartily with a whisk. Add salt and cook on low heat for half an hour. Season with nutmeg. Brush an ovenproof dish with oil. Spread the bottom with a layer of lasagna sheets and spread 2 tablespoons of ragout on top. Sprinkle with Eteas Parmesan (freshly grated) and then spread another layer of lasagne sheets. This time spread with bechamel sauce and sprinkle with cheese another time. Next, layer more layers, alternating ragu and bechamel sauce in the dish. The last layer should be bechamel sauce with cheese. On top, evenly distribute the butter in large flakes. Place the casserole in the oven heated to 220 degrees on the middle shelf and bake for approx.

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