Steps

• First, prepare the ragù, you can also do it the day before and once it’s cool, store it in the fridge (I make quite a lot to have a well-seasoned and not dry lasagna).

  Finely chop the celery, the carrot (lightly peeled beforehand), and the onion.

  Put a drizzle of oil in a saucepan, add the celery, carrot, and onion mixture, stir and let it lightly brown on a very low flame. Add the ground beef and let it brown on a low flame, stirring with a wooden spoon, breaking up the meat. Once the meat is well browned, add the white wine and let it evaporate.

  Once the alcohol has evaporated, add the tomato purée and pulp, a bit of pepper, and salt. Cover with a lid and bring to a boil.

  At this point, lower the flame to the minimum and let the ragù cook covered with a lid for at least 2 hours on a very low flame, stirring often, especially after an hour of cooking (if needed, add a little boiling water, but if you use a low flame, it won’t be necessary).

  At the end of the sauce’s cooking, you can add some chopped basil to give it fragrance and a touch of freshness.

• When about an hour is left for the ragù to finish cooking, we can prepare the béchamel as indicated HERE.

  Cut the mozzarella and let it drain in a colander.

• Preheat the oven to 356°F (static).

  Let’s start preparing the lasagna.

  Take a lasagna pan or a glass baking dish and cover the bottom with an even layer of sauce.

  Cover with 2 layers of lasagna sheets, placing one layer vertically and the second layer horizontally (I start with 2 layers for a thicker base; the lasagna slices will cut much better).

  Cover the pasta with a layer of ragù.

  Sprinkle with grated cheese.

  And then with mozzarella scattered here and there.

  Cover with another layer of lasagna sheets, add a bit of béchamel, and spread it over the pasta, then again with a layer of ragù.

  Again, grated cheese and mozzarella.

• Continue with layers: lasagna sheet, béchamel, ragù, grated cheese, and mozzarella.

  Make the layers until you almost reach the edge of the pan; you should finish with pasta (I always put 2 layers), plenty of tomato sauce, the remaining béchamel scattered here and there, and grated Parmesan.

  Bake at 356°F (static) for about 35 minutes.

  Lasagna is ready when a crust forms on the surface, and when tested with a fork, the pasta is soft.

  

• Remove from the oven, let rest a few minutes, and serve.

  Baked lasagna is ready to be enjoyed… Bon appétit!

  Also try all the other lasagna recipes; you can find all the recipes CLICKING HERE.

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