50 g lasagna pasta sheets (Barilla)
1 kg ground beef
200 g tomato sauce
0.5 liters of cow's milk
30 g flour
30 g butter
1 spring fresh rosemary
30 g parmesan
2 garlic cloves
Parsley, paprika, salt to taste
To make sauce Bolognese:
1.Shred carrots, finely chop onions, and peel the garlic clove (not cut).
2.Fry rosemary in olive oil. Add carrots, onions, and garlic., and continue frying.
3.Add ground meat and cook until meat is well browned
4.add half glass of white wine and cook until evaporated
5.Add tomato sauce to the stuffing
6.Stir all the mixture and leave to simmer for half an hour.
For the bechamel sauce:
1.Melt the butter, add milk, flour, black pepper and salt.
2.Whisk continuously and bring to a boil.
1.Remove rosemary from Bolognese mixture
2. Coat the baking form with olive oil.
3. Arrange as follows:
Spread Béchamel (at the bottom)
Top with sheets of lasagna Barilla (no need to cook)
4. Repeat process for total of 3-4 layers. Sprinkle each layer with Parmesan.
5. Last layer do the opposite: first Bolognese, and then the béchamel
6. Cover with Parmesan cheese and bake in the oven at 350°F/170°C for 20 min