= Lasagna a la Bolognese =

== Ingredients ==

||1 || red onion ||
||300 g || winter carrot ||
||2 stengels || shrub celery ||
||180 g || Parmesan cheese ||
||2 el || olive oil ||
||350 g || beef minced ||
||70 g || tomato puree (can) ||
||700 ml || whole milk ||
||720 ml || tomato passata ||
||50 g || buttter ||
||60 g || flour ||
||250 g || lasagna sheets (pasta) ||
|| || Paprika powder, pepper, nutmeg powder and chilli powder to taste ||

 1. Finely chop the onion. Peel the carrot and slice thinly. Slice the celery and grind the cheese.
 1. Heat the oil in a sauce pan and lightly fry the onion until yellow and add the carrot and celery. Simmer for 5 minutes. Add the minced and fry on a medium heat while stirring to loosen it. Add the tomato puree and fry for another 2 minutes. Add 200 ml of milk and let it boil slowly until almost dry. Add the passata and bring to a boil. Let it simmer for 45 minutes with the lid ajar. 
 1. Make the bechamel sauce in the mean time. Melt the butter in a skillet. When molten stir in the flour and let it simmer for 2 minutes. Add bit by bit the 500 ml of mild while stirring well to make a thick sauce. Add 100 g of the parmesan, salt, pepper and some nutmeg. Set aside until needed.
 1. Heat the oven until 180 °C. Add a layer of tomato sauce in the oven dish followed by a layer of lasagna sheets, tomato sauce and bechamel sauce. Continue to do so until lasagna sheets are finished and make sure to finish the last layers with tomato and bechamel sauce. Sprinkle the remaining cheese on top and bake for 40 minutes in the center of the oven. When ready cover with aluminium foil and let it rest for 10 minutes before serving.