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LASAGNE

With 300 grammes of floor “OO” make a well, add 3 eggs, a little bit of olive oil, mix and work it with your hands. Make a little ball. Cut into small pieces, roll them with a pasta machine.

Add the pasta to the boiling water, cook very quickly, 3-4 minutes.
Put the pasta into cold water, drain and put on a towel to dry.

BECHAMEL

Melt 100 grammes of butter in a saucepan, stir in 80 grammes of floor, add 1 litre of milk, some salt and some grated nutmeg.

MEAT SAUCE

Chop 1 onion, 1 clove of garlic, 1 celery stalk, 1 carrot.
Put  5 tablespoons of olive oil into a saucepan on medium heat, add 400 grammes of ground meat, 1 chopped onion and 1 chopped clove of garlic. Then add 1 chopped celery stalk, 1 chopped carrot, 1 litre of tomato sauce, a pinch of salt and pepper.
Allow the sauce to simmer for 2 hours stirring occasionally.

Mix the bechamel and the meat sauce and prepare some grated cheese.

Take a roasting pan. Put a layer of pasta and cover it with some meat sauce and grated cheese. The top and final layer shoud be of grated cheese.
Put the pan into the oven and bake for 1 hour at 200° degrees.