Lasagne

Ragú Bolognese:

In a pot, heat the olive oil, brown the ground meat, and add the chopped onions and chopped parsley. Stir in sliced garlic and tomato paste, and sauté. Pour in the canned tomatoes, season with salt and pepper. Optionally, add red wine to taste. Let the Ragù simmer for at least half an hour with the pot uncovered.

Béchamelsauce:

Butter in a small pot, melt, and whisk in the flour until it becomes light yellow. Pour in the milk and stir the sauce until smooth. If the sauce has lumps due to slow stirring, you can strain it through a fine sieve and then continue cooking. Let the sauce simmer on low heat for almost half an hour to lose the flour taste. Season with salt, pepper, lemon juice, and a bit of nutmeg to taste.

Preparation of the Lasagne:

In a buttered, ovenproof dish, spread a layer of Ragù Bolognese, place a layer of lasagna sheets on top, cover the pasta layer again with Ragù, and then with a layer of Béchamel sauce.

Then, repeat with another layer of noodles, Ragù, and Béchamel. Continue filling the dish layer by layer.The final layer should consist of Béchamel sauce. Sprinkle generously with grated cheese and place small butter flakes on top.

Bake the lasagna in a preheated oven at 180°C (convection) for approximately 30-40 minutes, until the crust is golden brown.

Tipp:
You can also prepare the lasagna a day in advance and let it sit in the refrigerato

As an appetizer, I recommend honeydew melon with Parma ham, and for dessert, a berry mix with a quark-yogurt-cream and a brown sugar crust.