Zubereitung

1. 1

   Finely dice the onion, carrots and celery, and mince the garlic. Soften them in the olive oil, then add the ground beef and brown it well.

2. 2

   Toast the tomato paste, deglaze with red wine and pour in the passata. Season with salt and let the ragù simmer gently over low heat.

3. 3

   For the béchamel, melt the butter, stir in the flour and cook briefly. Gradually whisk in the milk and simmer into a smooth sauce, seasoning with nutmeg.

4. 4

   In a baking dish, layer ragù, pasta sheets and béchamel in turn. Finish with a layer of béchamel and scatter the parmesan over the top.

5. 5

   Bake in a preheated oven at 190 degrees until the surface is golden brown and bubbling.

6. 6

   Let the lasagna rest briefly before slicing so the layers can set.