Ingredients
Instructions
Preheat the oven to 350°F (180°C).
In a saucepan, heat the olive oil and sauté the finely chopped carrot, celery, and onion.
Add the ground beef and brown it.
Pour in the dry white wine and let it evaporate.
Add the tomato purée and 2 cups (500 ml) of whole milk. Stir, season with salt and pepper, and let it simmer on low heat for about 1 and a half hours.
For the béchamel sauce: melt the butter in a small pot, add the flour and mix well. Gradually pour in 1 2/3 cups (400 ml) of whole milk, stirring continuously until you get a thick and smooth cream.
In a baking dish, spread a layer of ragù, then a layer of lasagna sheets, a layer of béchamel, and a sprinkle of grated Parmigiano Reggiano. Repeat the layers until all ingredients are used, finishing with béchamel and Parmigiano.
Bake in the oven for 40 minutes, until the surface is golden and bubbling.
Let the lasagna rest for at least 10 minutes before cutting and serving.