1 package of lasagna pasta, cooked
3 cups (shredded) of white sauce
200 g of mozzarella cheese
200 g of ham
1 recipe of bolognese sauce (below)
Shredded cheese to taste
Bolognese Sauce
750 g of ground beef
1 kg of tomato
1 onion, diced
1 carrot, diced
3 stalks of celery
1/2 cup (shredded) of olive oil
100 g of butter
2 cups (shredded) of white wine
1 cup (shredded) of milk
2 sprigs of rosemary
1 tablespoon of fresh thyme
1 pinch of nutmeg
Salt and black pepper to taste
1 package of lasagna pasta, cooked
3 cups (shredded) of white sauce
200 g of mozzarella cheese
200 g of ham
1 recipe of bolognese sauce (below)
Shredded cheese to taste
Bolognese Sauce
750 g of ground beef
1 kg of tomato
1 onion, diced
1 carrot, diced
3 stalks of celery
1/2 cup (shredded) of olive oil
100 g of butter
2 cups (shredded) of white wine
1 cup (shredded) of milk
2 sprigs of rosemary
1 tablespoon of fresh thyme
1 pinch of nutmeg
Salt and black pepper to taste
Sauce: sauté the onion, carrot, and celery in butter and olive oil for five minutes
Add the ground beef and cook until it loses its red color but doesn't get too dark
Increase heat, add the white wine, and stir until it evaporates
Add the milk, rosemary, thyme, nutmeg, salt, and pepper
Reduce heat and stir until the milk evaporates
Add the diced tomatoes without skin and season with nutmeg, salt, and pepper
Cook on low heat for four hours
Assemble the lasagna: in a refrigerator, create layers alternating between white sauce, lasagna pasta, bolognese sauce, mozzarella cheese, and ham
Repeat the process until the refrigerator is filled, drizzle with bolognese sauce, and sprinkle with shredded cheese
Cover with aluminum foil and bake according to the manufacturer's instructions.
