Ingredients
- For the lasagna:
- 12 Fresh lasagna sheet
- 100 g Grated Parmesan cheese
- 80 g Butter
- 60 g Flour
- 60 cl Semi-skimmed milk
- Salt and pepper
- For the bologna sauce:
- 600 g crushed tomatoes
- 400 g Ground beef
- 150 g Sausage meat
- 100 g Pancetta
- 50 g Half-salt butter
- 1 Carrot
- 1 Stalk of celery
- 1 Yellow onion
- 2 cloves of garlic
- 15 cl Red wine
- 10 cl Milk
- 2 Laurel Leaves
- Salt and pepper
Preparation Method
1. Bologna sauce: Peel and finely chop the onion. Peel and chop the carrot. Thin and chop the celery. Peel and crush the garlic cloves. Chop the pancetta. In a saucepan, sauté the vegetable and pancetta mixture in the butter for 5 minutes, over medium heat and stirring constantly. Add the beef and sausage meat, increase the heat, and brown for 5 minutes.
2. Deglaze with the red wine, reduce by scraping the bottom of the pan then pour in the milk and mix. Finally pour in the tomatoes, add the bay leaf and salt very lightly. Simmer over low heat for two hours, half-covering pan.
3. Béchamel: Melt the butter in a saucepan. Add the flour and stir for 2 minutes. Gradually pour in the milk while whisking, salt, pepper, and let thicken for 5 minutes over medium heat. Off the heat, stir in half the parmesan cheese.
4. Preheat the oven to 180°C (thermostat 6). Butter a gratin dish. Place the first layer of béchamel sauce on the bottom of the dish. Place a layer of lasagna leaves on top, then a layer of tomato sauce. Repeat until all the ingredients are used up. Finish with a layer of béchamel.
5. Sprinkle with the remaining parmesan cheese, bake for 25 to 30 minutes. Serve hot.
