Recipe for Big Lasagna

Prepare the bolognese: in a large skillet, sear the meats in 2 tablespoons of olive oil for 10 minutes over high heat. Set aside.

Set aside. In a saucepan, heat 3 tablespoons of olive oil over medium heat and sauté the onion for 5 minutes. Add the celery and carrot and continue cooking for 8 minutes. Add the meat and mix well.

Deglaze with red wine and let cook for 5 minutes over high heat, until the liquid has completely evaporated. Add the tomato sauce, season with salt and pepper. Add the sprigs of rosemary and sage leaves and let simmer for about 2 hours on low heat. Remove the sprigs of rosemary and sage leaves.

Prepare the béchamel: in a saucepan, melt the butter for 5 minutes over low heat, then add the flour. Mix well to obtain a roux. Add the milk and nutmeg, then continue cooking for 15 minutes over low heat, stirring continuously. Set aside.

Preheat the oven to 150 °C (gas mark 5).

Take the dough out of the fridge. On a floured work surface, roll out the dough to a thickness of 1 mm and cut it into sheets the size of the baking dish.

In a rectangular baking dish, place a layer of dough, add a layer of bolognese, a layer of béchamel, and sprinkle with Parmesan. Repeat this step 5 times. Reserve 8 tablespoons of béchamel for serving.

Bake for 45 minutes.

Serve on individual plates by adding 2 tablespoons of béchamel and 2 bay leaves on each portion. For the delight of the eyes and taste buds (and if you have some energy left), fry a few tarragon leaves and place them on top before serving.