Meat lasagna with ragù

Ingredients

For the ragù sauce

• 3 tablespoons oil
• 1 medium onion (150 g)
• 1 medium carrot (80 g)
• 1 celery stalk (40 g)
• 2 garlic cloves
• 1 kg mixed ground beef and pork
• 700 g tomato sauce
• 500 ml water
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground pepper

For the béchamel sauce

• 40 g butter
• 2 tablespoons olive oil
• 6 tablespoons flour
• 1000 ml milk
• 1/2 teaspoon salt
• 1 pinch of nutmeg

For assembly

• 250 g dried lasagna sheets
• 2 mozzarella balls (250 g total)
• 150 g grated Parmesan

Preparation

1. Dice the onion, carrot and celery stalk, then chop the garlic. Heat 3 tablespoons of oil in a saucepan and cook the vegetables for 8 minutes, until softened. 2. Add the mixed ground meat and cook for 15 minutes, breaking it up with a spoon, until browned and the liquid has reduced. Pour in the tomato sauce and 500 ml of water, then add the basil, oregano, 1 teaspoon of salt and 1/2 teaspoon of pepper. Simmer over low heat for 60 minutes; the sauce should reduce but remain slightly fluid. 3. Heat the milk separately for about 5 minutes, without letting it boil. In a saucepan, melt the butter with 2 tablespoons of oil, gradually add the flour and whisk for 2 minutes. 4. Pour in the warm milk a little at a time, stirring until incorporated. Add 1/2 teaspoon of salt and a pinch of nutmeg. Simmer over low heat for 10 minutes, stirring from time to time, until the béchamel coats the back of a spoon. 5. Heat the oven to 180°C. Spread 2 tablespoons of ragù and 2 tablespoons of béchamel over the bottom of the baking dish. Add a layer of dried lasagna sheets, then the sauces and diced mozzarella, with grated Parmesan; keep layering until you have used all the sauces. Save the mozzarella and Parmesan for the top layer. 6. Bake for 40 minutes, until browned on top and the sauce is gently bubbling around the edges.