Smoked sausage lasagna with bechamel sauce

Ingredients

For the meat sauce

• 1 medium onion (150 g)
• 1 medium carrot
• 1/2 celery root (60 g)
• 2 tablespoons butter
• 200 g smoked sausage
• 600 g mixed minced meat
• 400 g chopped tomatoes
• 250 ml red wine
• 2 tablespoons tomato paste
• 250 ml beef stock
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 teaspoon paprika
• 1 teaspoon dried basil

For the bechamel sauce

• 100 g butter
• 3 tablespoons flour
• 600 ml milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/4 teaspoon nutmeg

For assembly

• 300 g lasagna sheets
• 350 g cascaval
• 1 tablespoon oil

Preparation

1. Melt 2 tablespoons of butter in a pot, add the onion, celery and half of the grated carrot, then sauté them lightly, stirring. 2. Leave the vegetables for 1 minute, then add the chopped tomatoes, half of the sausage (100 g) cut into slices and leave on the heat for 2-3 minutes. 3. Add the minced meat, tomato paste, red wine (250 ml), beef stock (250 ml), 1 teaspoon of salt, 1/2 teaspoon of ground pepper, 1 teaspoon of paprika and 1 teaspoon of dried basil. Simmer for about 20 minutes, stirring from time to time, until the sauce reduces. 4. When the sauce is ready, add the rest of the sausage (100 g) cut into slices, stir and leave for another 2 minutes, then turn off the heat. 5. In another pot, melt 100 g of butter. Add the flour gradually, stirring constantly, and cook for 1-2 minutes, until it takes on a little colour. 6. Pour in the milk (600 ml) gradually, then add 1/2 teaspoon of salt, 1/4 teaspoon of ground pepper and 1/4 teaspoon of nutmeg. Cook, stirring constantly, for about 5 minutes, until it thickens. 7. Grease a baking dish with 1 tablespoon of oil. Put a little meat sauce on the bottom, then grated cascaval, lasagna sheets and bechamel, and repeat until the sheets and the sauce run out. 8. Cover with a layer of bechamel sprinkled with grated cascaval. Put the dish in the oven preheated to 180°C and bake for 30 minutes, until it browns on top.