Lasagna with Grana Padano PDO and meat sauce

Ingredients

1. Egg yolk lasagna sheets: 300 g
2. Grana Padano PDO: 250 g, grated
3. Ground beef: 500 g
4. Ground pork: 200 g
5. Tomato puree: 250 g
6. Milk: 1 liter
7. Butter: 100 g
8. Flour: 100 g
9. White wine: 1 cup
10. Onion: 1, finely chopped
11. Carrot: 1, finely chopped
12. Celery: 1 stalk, finely chopped
13. Extra virgin olive oil
14. Nutmeg: a pinch
15. Salt: to taste
16. Pepper: to taste

Instructions

1. In a frying pan, sauté the finely chopped carrot, onion, and celery with some olive oil. Add the ground meat and cook for a few minutes.
2. Add the white wine, tomato puree, and 2 cups of water, mix well, and season with salt. Cook on medium-low heat for 2 hours.
3. Meanwhile, in a small pot over low heat, melt the butter and make the béchamel sauce. Add the flour and whisk until smooth and free of lumps. Gradually add the milk at room temperature, stirring well, then add a pinch of salt and grated nutmeg. Cook for 5-6 minutes on low heat until creamy.
4. Spread 1 tablespoon of béchamel sauce on the bottom of a baking dish. Layer the pasta sheets, then béchamel sauce, and meat sauce in 4-5 layers. Finish with a final layer of béchamel sauce and grated Grana Padano PDO on top.
5. Bake in a preheated oven at 180°C for 15-20 minutes, until golden and bubbling.
6. Serve hot and enjoy!