Lasagna Bolognese

2 tbsp. butter
what kind of oil to choose? we'll show

1 tbsp. olive oil

3 slice bacon, chopped

3 tbsp. chopped prosciutto

1 onions, chopped

2 small carrots, chopped

2 stalk celery, chopped

230 g beef

230 g veal meat

100 g pork meat

1 glass chicken broth

1 glass white wine

2 glass crushed tomatoes

1 carnation

1/4 tsp. grated nutmeg

2 glass hot water

340 g chopped mushrooms

2 chicken liver

1/4 glass chopped parsley

0,5 glass heavy cream

salt, pepper to taste

3 tbsp. butter

3 tbsp. flour

2 glass warm milk

450 g sheets for lasagna

1 glass grated Parmesan cheese

Prepare the Bolognese sauce, this can be done in advance, 2-3 days, the sauce is perfectly frozen. To do this, melt the butter together with the olive in a large deep frying pan, fry chopped bacon, add prosciutto. Cook for 1 minute, reduce heat to low, add the onions, carrots, celery and cook until soft vegetables. Then turn up the heat and add the vegetable stuffing. Cook stirring constantly until tender meat. Add broth and wine, and cook until thick, about 10 minutes. Add the tomatoes, cloves, nutmeg and hot water. Reduce heat, cook loosely covered for about 45 minutes, stirring occasionally. 5 minutes until cooked, add the mushrooms, chicken liver and parsley. Then - cream, warm, season with salt and pepper to taste.

For the bchamel sauce, melt the butter in a saucepan. When the butter has melted, add the flour, mixing thoroughly. Hold fire until then, until the mixture begins to bubble, but will not become brown. Gradually add the milk, continuing to stir, so that lumps are not formed. Cook over low heat until thick, stirring with a wooden spoon.

Boil the lasagna sheets in large amount of boiling water. When the pasta reaches readiness al dente, remove from heat, drain, and lasagna sheets lay on a damp towel.

Preheat the oven to 200C. Baking dish with a little more depth of 5 cm grease with oil, put a layer of lasagna sheets, put a thick layer of meat sauce, a bit of Bechamel sauce, grated Parmesan cheese. Repeat the layers in that order, the last layer is the sauce, sprinkle with melted butter. Bake for 20-30 minutes until Golden brown. Before serving, allow the lasagna to cool at room temperature for about 10 minutes.