Lasagna Bolognese

Instructions

1. Make the Bolognese. Slice the onion. Wash and finely dice the celery stalk. Peel and dice the carrot into small cubes.
2. Heat the olive oil in a large frying pan and fry the onion, without browning. Add the diced celery and carrots and cook until golden. Add the meat, crushed garlic, thyme and salt and pepper. Leave to brown for a few minutes.
3. Pour in 100 ml of water and, using a spatula, scrape the bottom of the pan to release the cooking juices.
4. Add the tomato passata and nutmeg, stir and simmer for around ten minutes. Set aside.
5. Make the béchamel sauce: melt the butter in a saucepan. When melted, add the flour and whisk until smooth. Add the milk all at once and whisk vigorously to avoid lumps. Season with salt and pepper. Bring to the boil, then cook over a medium heat for about 3 minutes, whisking to thicken the béchamel. When the sauce is smooth and creamy, remove from the heat and set aside.
6. Butter a 30 cm x 20 cm baking dish. Pour 1/3 of the béchamel over the bottom of the dish and spread it out. Place 2 lasagna sheets side by side on the béchamel sauce. Spoon over 1/3 of the Bolognese sauce and spread. Add 1/3 of the crème fraiche. Repeat this process three times, finishing with a layer of béchamel sauce. Sprinkle with parmesan.
7. Place the baking dish on the baking rack and place in the oven in the lowest position.
8. Turn on the appliance. Select the BAKE programme at 200°C and set the cooking time to 35 min. Press START.
9. Serve with a green salad.