Recipe for authentic Italian lasagna

Preparation of the Bolognese sauce for lasagna. Sauté 1 carrot and 1 onion in olive oil in a pan. Add the ground meat (500 grams) and cook for 5 minutes. Add salt, pepper, and nutmeg, then the tomato puree (without bits) and cook everything for 1.5 hours. Add half a glass of milk and a small spoon of sugar.

Preparation of the béchamel sauce. Melt 100 grams of butter in a saucepan. Add 100 grams of flour until a light brown color is achieved. Gradually add 150 to 200 grams of milk (depending on the desired thickness of the béchamel) while stirring gently. Let it rest until cooled.

Layering the lasagna dish In a baking dish. Spread a layer of meat sauce and béchamel on the bottom. Place a layer of fresh lasagna sheets. Again spread meat sauce and béchamel. Add well-distributed cubes of mozzarella and parmesan. Continue until the top of the dish. The top layer should consist of meat sauce, more béchamel, and parmesan (but no more mozzarella).

Cooking the lasagna. Cover with aluminum foil. Bake in the oven (previously preheated to 200°C) for 20 minutes, then for 10 minutes without the foil. Once cooked, let rest for 5 minutes and serve immediately.