Lasagna

Finely chop or blender onion, carrot and celery.

Heat olive oil in a saucepan, add the vegetables and stew over low heat for 20 minutes.

Then add the minced pork and beef, stir and stew for another 20 minutes.

Add tomato paste, pelati tomatoes and stew for 10 minutes.

Add water or vegetable broth. The liquid should be about two fingers above the minced meat and vegetable mixture. Season with salt and pepper and simmer over low heat, stirring occasionally, for about 3 hours.

To make the béchamel sauce, melt the butter in a saucepan. When it melts, start adding flour and bring to a smooth consistency. Cook for 10-15 minutes, stirring constantly with a whisk.

Simultaneously heat the milk in a saucepan. When it is almost boiling, add the prepared mixture of butter and flour. Bring to the boil and cook for another 5 minutes, stirring constantly.

Take a baking dish. Spread some béchamel sauce and bolognese sauce on the bottom and put the pasta sheets on top. Follow with another layer of sauce and sprinkle with grated Parmesan and mozzarella. And repeat until the form is full.

Cook in the oven at 200 °C for 30 minutes. Remove the lasagne and sprinkle with Parmesan and mozzarella. Return to the oven for 10 minutes.