For the meat sauce:

300 grams of minced beef,
150 grams of good ham, cut into strips,
1 large carrot,
2 petiole fresh celery,
4 table. tablespoons olive oil quality,
1 cup dry red wine
1 medium onion,
1 clove garlic,
salt pepper,
1 can of tomatoes in juice (400 grams)

"Bechamel" For the sauce:

0.5 liters of milk,
2 table. tablespoons flour,
a pinch of nutmeg,
1 bay leaf,
100 grams of plums. oil

dry dough layers for lasagna - the amount determined by the capacity for baking, but not more than 250 grams.
Parmesan cheese



In a saucepan with a thick bottom to heat the olivebutter. It put the finely chopped onion and garlic. On medium heat, simmer until the onions transparency. Add the heat and add the carrots and celery, cut into strips. Simmer 5 minutes. Put beef and ham, to bring the weight up to light brown. Pour the wine, simmer 10 minutes. At least pour the sauce tomatoes, finely chopped together with the juice from the jar. Together, simmer on low heat for about 40 minutes.


In a skillet melt the butter, add theit flour and fry gently until nut smell. Separately, boil the milk, pour into it a pinch of nutmeg and bay leaf. Let stand 10 minutes. Lavrushka removed and a thin stream, stirring, pour in the milk mixture in a heated frying pan with flour. Once the total mixture starts to boil - it is ready. Lightly season with salt.

In a baking dish - pour a little highmeat sauce. Close dry lasagna sheets. Pour another layer of meat sauce on top - bechamel and sprinkle with parmesan, lasagna sheets again, and so continue until such time as the meat sauce over. On top of it lay the sheets of lasagne, pour the final portion of bechamel and sprinkle with Parmesan cheese. Put in the oven heated to 180 degrees Celsius and bake for about 40 minutes until a brownish crust.

Bon Appetit!