Lasagna

Step 1

Pour the flour onto the table in a mound. Make a depression in the center, beat the eggs into it and add a little salt. Knead the dough, adding water if necessary. The dough should become elastic and flexible. Divide it into pieces and roll out with a rolling pin into 4-5 mm thick sheets. Cut into wide plates, sprinkle with flour and let dry a little. Boil in salted water with a little olive oil until half-cooked.

Step 2

For the bolognese sauce, fry the lard in a pan. Add onion, carrots, a few spoonfuls of olive oil, garlic and thyme. Once the vegetables have softened, you can add the mince. Mix everything thoroughly and stir-fry a little. Add tomatoes, bay leaf, coriander, a little cinnamon, salt, pepper, wine and mushrooms. Stir again and keep on the heat until the tomatoes start to dissolve into the sauce.

Step 3

For the cheese sauce, melt the butter in a saucepan and carefully add the flour, stirring constantly to prevent lumps from forming. Continuing to stir, pour in the milk in a thin stream, then add the cheese. Heat well. The sauce should be thick.

Step 4

Grease a mold with vegetable oil. Place a sheet of pastry on the bottom, layer the bolognese sauce, cheese sauce and cover again with pastry. Repeat in the same sequence. Classic lasagna consists of three layers, but they can be made as many as you like. The top layer should always remain the cheese sauce. Before putting the dish in the oven, it must be hermetically sealed. To do this, the container should be covered with baking paper soaked in water and a lid on top.

Step 5

Bake in the oven at 170 degrees for 30-35 minutes.