Bolognese lasagna with a light béchamel

Turn your oven on to 200 °C, convection if you have it.

Peel the onions and carrots, then finely chop the onions and dice the carrots small.

Melt 15 g of butter in the skillet over medium heat, then add the onions and carrots. Cook 8 min, stirring, until tender.

Add the 300 g of ground beef, break it up and cook it over high heat until there's no pink left at all. Salt and pepper.

Pour in the peeled tomatoes, crush them with the spoon and let it simmer over low heat. The meat needs to be cooked all the way through, so at least 70 °C.

In the saucepan, make a roux with 30 g of flour and a little cooking fat, stirring for 1 min. Add the milk bit by bit while whisking, then cook over low heat until the sauce coats the spoon. Add nutmeg, salt and pepper.

Spread a little bolognese over the bottom of the dish, then alternate dry lasagna sheets, bolognese and béchamel. Finish with a layer of béchamel.

Bake at 200 °C until the top is golden and the pasta is tender when you poke it with a knife.

Take the dish out of the oven and let it rest before cutting it, so the pieces hold their shape.