Bolognese Lasagna Recipe | Homemade with Bechamel & Parmesan

1. Dice the onion, carrot, and celery.
2. Heat the olive oil in a casserole dish and add the vegetables one at a time, stirring constantly over medium heat.
3.  Cook for about 5 minutes, then add the rosemary.
4. Add the ground beef, breaking it up with a wooden spoon.
5. Let it cook for about 10 minutes.
6. Pour in the red wine and let it evaporate.
7. Stir in the tomato purée. If using bottled purée, fill the bottle halfway with water, shake, and add it to the pot.
8. Bring to a boil, cover, and reduce the heat to low.
9. Simmer for about 3 hours, adding a little more water gradually as needed.
10. Adjust cooking time based on the texture you prefer.
11. At the end, stir in the milk, season with salt and pepper, and mix well.
12. Melt the butter in a saucepan.
13. Once melted, add the flour all at once and whisk quickly to form a roux.
14. Cook for 2 minutes. Slowly whisk in the milk, a little at a time, stirring constantly.
15. When the béchamel thickens, season with salt, pepper, and a pinch of nutmeg.
16. Spread a thin layer of béchamel in the bottom of the baking dish.
17. Add a layer of lasagna noodles, then a layer of Bolognese sauce, followed by béchamel, and a sprinkle of Parmesan.
18. Repeat until all ingredients are used, finishing with a top layer of béchamel and plenty of Parmesan.
19. Bake in a preheated oven at 350°F (180°C) for 30 minutes.
20. Turn off the oven and leave inside for another 10 minutes.
21. Garnish with fresh basil and serve hot.

Adapted from a Recipe by: pt.petitchef.com