Meat lasagna with Grana Padano

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Meat lasagna with Grana Padano
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. Difficulty: Easy . Serves: 4 people . Preparation time: 3 hours and 30 minutes . Anniversary: Christmas


300 g egg lasagna
250 g Grana Padano
500 g minced beef
200 g minced pork
250 g tomato purée
1 l milk
100 g butter
100 g all-purpose flour
1 cup white wine
1 onion
1 carrot
1 stalk celery
extra virgin olive oil


In a pan, lightly fry the chopped carrot, onion and celery in the olive oil.
Add the mince and brown for a few minutes.
Add the white wine, the tomato purée and 2 glasses of water, mix, adding salt to taste and cook on a medium to low heat for 2 hours.
In the meantime, make the bechamel sauce by melting the butter in a small saucepan on a low heat, add the flour and mix well with a whisk to obtain a smooth mixture with no lumps. Add the milk at room temperature, stirring well, then add a pinch of salt and some grated nutmeg. Cook over a low heat for 5-6 minutes until the mixture becomes creamy.
Spread a tablespoonful of bechamel sauce onto the bottom of the oven dish and begin making the lasagna, laying first a sheet of pasta, then a layer of bechamel, one of meat sauce and end with a sprinkle of grated Grana Padano.
Repeat, filling the oven dish until it contains 4 layers of pasta.
Cook the lasagna in a preheated oven at 180°C for 15-20 minutes.
Serve the lasagna while still warm.
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