This classic Italian lasagna features layers of rich Bolognese sauce, creamy béchamel, and Parmesan cheese, baked to golden perfection. The recipe is straightforward, making it suitable even for beginners, and yields a comforting meal for the whole family.
Preheat the oven to 200°C (top/bottom heat). Grate all of the Parmesan and set aside in the fridge.
For the Bolognese sauce: Cut all of the bacon into very small cubes. Peel and finely dice all of the onions and carrot. Remove the greens from the celery stalk, wash, and finely dice.
Heat all of the oil in a pot and sauté all of the bacon cubes alone for 1-2 minutes. Then add all of the butter, all of the onion, carrot, and celery cubes, and sauté everything on medium heat for about 3 minutes, stirring well so the vegetables are coated with fat.
Add all of the ground meat, all of the salt, and all of the black pepper. Crumble the meat with a wooden spoon and cook on medium heat until it is no longer raw and red, but do not brown it too much to avoid drying it out.
Stir in all of the tomato paste, deglaze with all of the milk, and let the milk almost completely evaporate. Add all of the nutmeg and stir occasionally.
Add all of the tomato passata and all of the bay leaf. Stir everything well and simmer on medium heat with the lid half open for at least 20 minutes, stirring occasionally and adding a splash of milk or water if needed. Finally, season again with all of the salt and all of the black pepper. (Note: The longer you simmer, the more flavor develops.)
For the béchamel sauce: In a (preferably non-stick) pot, melt all of the butter. Add all of the flour and sweat for about 2 minutes, stirring constantly with a whisk or wooden spoon.
Gradually pour in all of the milk while stirring constantly and quickly, raise the heat, bring to a brief boil, and let it simmer until the sauce thickens. Stir occasionally! Season generously with all of the salt, all of the pepper, and all of the nutmeg.
Grease the baking dish with all of the butter and spread about 1-2 tablespoons of béchamel sauce on the bottom.
Begin layering: Distribute enough uncooked lasagna sheets to cover the bottom, breaking them to fit if necessary.
Spread a full ladle of Bolognese sauce over the lasagna sheets so that all are covered.
Spread 2-3 tablespoons of béchamel sauce over the Bolognese and sprinkle a thin, even layer of Parmesan. Repeat layering in this order (lasagna sheets, Bolognese, béchamel, Parmesan) until all sheets are used, making about 4 layers.
Finish with plenty of béchamel sauce, sprinkle the remaining Parmesan on top, and dot with all of the butter. Bake on the second rack from the bottom in the preheated oven for about 30 minutes.
Remove the lasagna from the oven and let it rest in the dish for about 10 minutes before cutting and serving.
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