1. 1

   Step 1

   Finely chop 50 g of carrots, 50 g of celery, and 60 g of onions for the soffritto.

2. 2

   Step 2

   In a large pot, heat 50 g of extra virgin olive oil and sauté the chopped vegetables.

3. 3

   Step 3

   Add 500 g of ground beef and 50 g of minced fresh pork pancetta. Brown well.

4. 4

   Step 4

   Deglaze with 200 g of white wine and let the alcohol evaporate.

5. 5

   Step 5

   Add 250 g of tomato purée, 1 l of water, salt, and pepper. Cover and cook over low heat for 180 minutes.

   Timer 180 min
6. 6

   Step 6

   For the béchamel, melt 100 g of butter in a small saucepan and add 80 g of all-purpose flour.

7. 7

   Step 7

   Slowly pour in 1 l of whole milk, whisking continuously.

8. 8

   Step 8

   Cook the béchamel until it thickens, adding salt and grated nutmeg.

9. 9

   Step 9

   Briefly blanch the green egg lasagna sheets in salted water.

10. 10

    Step 10

    In a baking dish, spread a layer of sauce, then a layer of lasagna, béchamel, and Parmigiano Reggiano PDO.

11. 11

    Step 11

    Repeat the layers until all ingredients are used, finishing with sauce, béchamel, and Parmigiano.

12. 12

    Step 12

    Bake the dish in a preheated oven at 180°C for 40 minutes until golden brown.

    Timer 40 min
13. 13

    Step 13

    Remove the lasagna from the oven and let it rest for 10 minutes before serving.

    Timer 10 min

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