Ingredients
Instructions
Preheat the oven to 180°C.
In a saucepan, heat the olive oil and sauté the finely chopped carrot, celery, and onion.
Add the minced beef and brown it.
Pour in the dry white wine and let it evaporate.
Add the tomato passata and 500 ml of whole milk. Stir, season with salt and pepper, and let it simmer on low heat for about 1 hour and 30 minutes.
For the béchamel sauce: melt the butter in a small pan, add the flour and mix well. Gradually pour in 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 lasagne sheets, a layer of béchamel, and a sprinkle of grated Parmesan cheese. Repeat the layers until all ingredients are used, finishing with béchamel and Parmesan.
Bake in the oven for 40 minutes, until the surface is golden and bubbling.
Let the lasagne rest for at least 10 minutes before cutting and serving.