1. Prepare the Bolognese sauce:

Heat oil in a pan and sauté the onion, garlic, carrot, and celery.

Add the ground meat and fry until crumbly.

Briefly fry the tomato paste, then add the chopped tomatoes.

Season with salt, pepper, sugar, and herbs.

Deglaze with a splash of red wine, if desired.

Simmer for at least 30 minutes (the longer, the better).

2. Béchamel sauce:

Melt the butter in a saucepan. Stir in the flour and cook briefly.

Graciously add the milk, stirring constantly.

Season with salt, pepper, and nutmeg. Simmer for about 5–10 minutes until the sauce thickens.

3. Layer the lasagna:

First, pour some béchamel sauce into a baking dish.

Then add the lasagna sheets, Bolognese, and béchamel—repeat until all the sauce is used up.

Finish with a layer of béchamel sauce and sprinkle with grated cheese.

4. Bake:

Bake in a preheated oven at 180°C (top/bottom heat) for about 40–45 minutes, until the surface is golden brown.

🍷 Tip:
Perfect with a glass of red wine (e.g., Chianti) and a fresh green salad.