Bolognese lasagna

Prepare the meat sauce for which the finely chopped onion, the cleaned and finely chopped mushrooms and the sliced ​​garlic are simmered in 50 g of butter. Add the meat, finely chopped tomatoes, wine and two tablespoons of oil. Simmer on low heat for 45 minutes until the sauce is well reduced.

For the béchamel, boil the milk and set it aside.

Melt the butter in a large saucepan and add the flour, which is quickly mixed into the melted butter. Let it fry in butter for a minute without coloring and set aside to grate, 10 minutes.

Then, add the boiling milk and dissolve the flour, mixing very well. Boil again for 5 minutes. Season with salt and nutmeg and set aside while warm.

The lasagna sheets are boiled for 10 minutes in water with a little oil and then they are drained and used to assemble the lasagna with minced meat in an oven dish.

Put a layer of white sauce on the bottom of the dish, cover it completely with lasagna sheets, another layer of white sauce, a layer of meat sauce, a layer of sheets until the ingredients are finished.

The last layer must be meat sauce. Sprinkle the grated cheese and put in the oven for 30 minutes. 5 minutes before it is ready, add the mozzarella.