Lasagne with Red and White Sauce

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and fry for 2 to 3 minutes, stirring, and take care that the garlic does not burn.

Stir in the rosemary, oregano, carrots and celery and cook for another 2 minutes. Add the ground beef and cook until it is fully browned.

Stir in the tomato pulp, basil, salt and pepper. Cook for about 20 minutes, stirring now and then, and add a little water if the sauce gets too thick.

For the white sauce, melt the butter in a heavy-bottomed pot over medium-low heat. When the foam has subsided, whisk in the flour until smooth and free of lumps, then cook this roux on low for 5 to 6 minutes until the floury taste is gone. Do not let it brown.

Gradually stir in the cold milk until fully blended and lump free. Cook over medium heat, stirring, until it comes to a simmer, then simmer for a few more minutes.

Stir in the salt, pepper, thyme and nutmeg, then let the bechamel cool. Preheat the oven to 390°F/200°C.

Spread a little of the meat sauce over the bottom of a casserole dish and cover it with a layer of noodles, breaking or cutting them to fit if needed. Add some meat sauce and bechamel, and repeat the layers of noodles, meat sauce and bechamel until you reach the rim of the dish.

Cover the top with mozzarella. Bake for about 30 to 40 minutes, until the top is golden brown.