Ingredients for 6/8 persons: • 1 Kg of Béchamel sauce (read recipe below) • ragù Bolognese (read recipe below) • grated parmesan cheese • lasagne ready to be cooked in the oven. Instructions for ragù alla bolognese: 2 big onion, 2 big carrots, 2 stalks of celery, 700 g minced meat (half beef and half pork), salt, half glass of white wine, extra virgin oliva oil (4/5 spoons at the beginning, to fry the minced onions in the pan). Fry the minced onions with 4/5 spoons of oil; when they are blonde, add the minced meat and cook; then add less than a half glass of white wine; then add carrots and celery minced. Cover with 400 g hot water and let cook for about 20 minutes, small flame, and covered. Add salt. This is the bolognese sauce or ragù and you could also use this sauce on your favourite pasta. Bechamel sauce: 1liter of milk, (add hot milk as in the video) 100g butter 100g flour salt nutmeg melt the butter and out of the flame, mix with the flour (you have the roux); add the hot milk and put on the flame and stirring constantly, cook for 10 minutes. If there are any lumps, delete them with a blender. Add salt and nutmeg. Spread a spoonful of bechamel sauce at the bottom of the pan. This will avoid the lasagna to burn. After this, begin to lay down the sheets of lasagne. Now add a layer of sauce (bechamel and ragù mixed) and the parmisan. Go on with the other layers (depends on how your pan is high). At the last layer of pasta lasagne, spread the rest of béchamel right up ...