Lasagna w/ Meat Sauce

Instructions

1. Prepare the meat sauce on the butter, gently fry the chopped bacon, finely chopped onions, chopped carrots and celery. Add the minced meat, salt, pepper, perfume with the nuts and bay leaf and fry a little more. Pour wine and when evaporated, add tomatoes, basil and mix it in a paste bucket of warm water or broth. When the sauce boils, braise covered on a small fire for about an hour. Towards the end add soaked and chopped dried mushrooms.You prepare the béchamel in about five minutes. Mix the flour on the melted butter so it gets foamy. While stirring, preferably with a brush on a weak flame, slowly add warm milk. Add salt, pepper and perfume with nuts. By regulating the amount of milk we determine how creamy the sauce is, which should be slightly thicker for a lasagna.Meanwhile we cook the lasagna pasta in boiling salted watter, as long as it says on the label, we dry them on a wett towel. Cover the baking tray with butter or margarine, and cover the bottom with the pasta leaves. On top of pasta put the meat sauce, on top of that the bechamel. Continue until you run out of ingredients. At the end, put all the ingredients on top and cover with grated cheese. DO NOT PUT ANOTHER LAYER OF PASTA ON IT ! IT WILL GET BAKED/BURNED TOO HARD ! Bake in the oven for 25 min. at 200°C.