Lasagne Bolognaise

Bolognaise sauce: Finely chop the onion, stew into the butter, grate the look, add thyme, bay leaf and oregano.

Let stew for 5 minutes while stirring.

Add the minced meat and crush into fine pieces in the mass.

Let it bake for 5 minutes.

Finely chop the pointed pepper and add them.

Peel the celery and carrots and cutter them, add together with the wine, the passata, the tomato puree and balsamic cream.

Season with salt and pepper, simmer and lower the heat, let it simmer for 1 hour under a lid, stir occasionally.

Bechamel sauce: Melt the butter in a saucepan, once it foams add the flour in one go and fry it for 3 minutes.

Add half of the milk and stir out all the lumps, add the rest of milk and let it boil. Mix half of the cheese, season with salt and pepper and grate some nutmeg if you are a fan of it, I do. 🙂

Take a large baking dish, divide 1/3 layer of the bolognaise sauce.

Cover completely with lasagne sheets, open the 4 slices of ham in it, cover with 1/3 of the bechamel sauce, lay full of lasagna sheets, and re -start until everything is divided, finish with a layer of bolognaise and sprinkle the rest of the ground cheese over it.

Bake for 35 "in a preheated oven at 180 °.