Peel the onions and carrots, then cut them into small cubes. Let them cook
for 5 minutes in a large saucepan with olive oil and a pinch of salt. Add the
minced meat and color it, then dissolve it in a glass of red wine. Let the
liquid evaporate, then add the tomato pulp. Season with salt and pepper, then
cook, covered, over low heat for 15 minutes.
2. In order to comprehensively
Melt butter in a large saucepan, add flour and cook gently for 2 minutes,
without coloring and while mixing. Gradually add milk using a whisk, then
bring to a boil and cook for 2 minutes. Season with salt and pepper and add
half a liter of hot water.
3. For the lasagna assembly and oven cooking
Heat oven to 180 � C.
In a lasagna dish, pour 1 ladle of b�chamel and 1/2 scoop of water, then
layer lasagna sheets previously soaked in cold water, bolognese sauce, and
b�chamel. We finish with a layer of lasagna, covered with bechamel and grated
Parmesan cheese. Cover the dish with aluminum foil and bake at 180 � C for 20
minutes. Then remove the foil and allow the lasagna to grill for 5 minutes.
