Ingredients

•          24 fresh pasta lasagna sheets

For the ragù (meat sauce)

•          14 oz San Marzano dell’Agro Sarnese – Nocerino DOP tomatoes

•          14 oz of celery, carrot and onion

•          10 ½ oz ground beef

•          1 glass red wine

•          pepper, to taste

•          salt, to taste

•          mixed herbs (thyme, marjoram, cloves, etc.)

•          extra virgin olive oil, as needed

•          parmesan, to taste

For the bechamel sauce

•          2 pints whole fat milk

•          1/3 cup butter

•          2.8 oz flour

•          salt and grated nutmeg, to taste

Preparation

For the meat sauce:

Make a vegetable stock with 3.5 oz each of celery, carrot and onion.

Prepare a brunoise (fine dice) with the rest of the vegetables.

Heat a wide saucepan, add extra virgin olive oil and sauté the vegetable brunoise.

When the vegetables are golden, add the ground beef, brown and then add the wine and let it reduce.  

Then add 2/3 ladles of the vegetable stock.

When the sauce is reduced add the San Marzano DOP tomatoes (crushed or pureed in the blender).

Add the herbs and season with salt and pepper and finish cooking simmering slowly for about an hour.

For the bechamel sauce:

Melt the butter in a small skillet and add the sieved flour.

Mix very well and take off the heat.

Heat the milk and add hot to the butter and flour mixture.

Cook over a very low heat, stirring constantly so that it doesn’t form any lumps.

Season with salt and a sprinkling of nutmeg. 

Assembly:

Take an oven dish for 4 portions of lasagna.

Put a little meat sauce and a little bechamel on the bottom.  

Then add one layer of pasta.

Add the meat sauce, bechamel and grated parmesan.

Repeat for all the layers.  

Bake in a preheated oven at 350° for 30 minutes.

Take from the oven and serve.