Preparation

Meat ragout

Chop celery, carrots and onions and fry for about 15 minutes in a large saucepan with high sides with extra-virgin olive oil.

After this time has passed, add the freshly ground meat and let it brown first, then add the white wine.

Once the alcoholic has is evaporated, add the tomato puree and cover with the broth.

Cook on low heat and without a lid, stirring occasionally, until the ragout has dried (at least a couple of hours). Add salt and pepper once cooking is complete.

Béchamel

While the ragout is cooking, prepare the béchamel by melting the butter, then add flour to it, stirring quickly so as not to create lumps.

On low heat, then add the milk, salt and grated nutmeg, and reduce while stirring.

Lasagna

In a buttered casserole, add a layer of béchamel, one of egg pastry, one of ragout and a spoonful of grated hard cheese.

Continue with another 3/4 layers, depending on the size of the casserole. Ending with a layer of béchamel and grated cheese.

Bake in a preheated oven at 180 degrees for about 40 minutes and let it cool a few minutes before serving.