Lasagna

For the pasta dough, sift the flour onto a surface. Add the remaining ingredients, knead into a firm dough and refrigerate for half an hour.

Later, roll out, cut into pieces and boil in plenty of salted water for 12 minutes. Drain the water.

For the ragù bolognese, melt olive oil and butter, sauté the bacon cubes in it a little.

Add the meat and fry it. Sauté the onion and vegetables for 5 minutes. Deglaze with the wine.

Add the peeled tomatoes and tomato puree and cook for 90 minutes at low heat.

Season with the herbs and simmer on low heat for another 30 minutes. Season to taste with salt and freshly ground pepper.

For the bechamel sauce, melt the butter and stir in the flour. Remove the saucepan from the heat, slowly add the beef broth, stir well, add the white wine and season with salt and pepper. Simmer on low heat for 5 – 10 minutes. Fold in the cheese.

Layer lasagne sheets and bolognese in several layers in a greased gratin dish, pour bechamel sauce on top.

Sprinkle grated cheese and butter flakes on top.

Bake the lasagna for 20 – 25 minutes in a preheated oven at 200 °C.

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