Type: First Course
Bolognese Sauce: In a saucepan over medium heat, sauté the onion, carrot and celery in olive oil, and when the mixture is fragrant and just barely golden, 2-3 minutes, add the minced meat. Once it is cooked add the tomato sauce, a generous pinch of salt and two bay leaves and turn the heat down. Cook on low heat for at least 2 hours with lid. Stir occasionally. If the sauce start to dry out add a splash of water.
Béchamel: melt butter in a pan over medium heat. Add flour and stir until the mixture becomes like a cream. Pour in very warm milk and whisk vigorously until you have a smooth white sauce. Bring the sauce to a boil, reduce heat and cook for at least 10 minutes.
Assembly: Spread three spoon of Bolognese sauce into the bottom of a earthenware ovenproof dish (25x35cm approx.).
Follow with a layer of lasagne sheets, add a third of your Bolognese Sauce, a third of béchamel and grated cheese.
Repeat the process (sheets, Bolognese Sauce, béchamel and grated cheese) two more times.
Preheat oven to 190°C. Bake the lasagne for 20 minutes until beginning to brown on top.
Leave the dish 20 minutes before serving.