Lasagne

• lasagna sheet
• 60 g parmesan cheese
• 1 liter milk
• 60 g butter
• 60 g flour
• 500 g minced beef
• 100 g onions
• 100 g celery
• 100 g carrots
• 2 (8 ounce) cans plum tomatoes
• 150 ml red wine
• 1 tablespoon olive oil
• 1 pinch salt

1. White Sauce: Heat the butter, add the flour and cook for 10 mins until it has formed a "honeycomb consistency", or roux.
2. Slowly add the warm milk in stages, stirring continually until it has a "sauce-like" consistency.
3. Bolognese: Sweat the chopped vegetables in olive oil, add the mince and a pinch of salt.
4. When all the liquid from the mince has evaporated, add the red wine and, when evaporated, add the tinned plum tomatoes.
5. Cook gently for 2 hours on a very low heat.
6. Mix the bolognese with the bechamel.
7. Check the seasoning.
8. In a baking dish add a couple of ladles of bechamel and sauce.
9. Lay a sheet of pasta on top.
10. Add more sauce on the top and spread with Parmesan.
11. Continue until the dish is full.
12. Cook in the oven for 25-40 minutes at 180C.

lasagna sheet, parmesan cheese, milk, butter, flour, onions, celery, carrots, tomatoes, red wine, olive oil, salt

Taken from www.food.com/recipe/lasagne-381705 (may not work)