Comfort food: lasagna bolognese with béchamel and parmesan

Peel the onion, garlic and carrots. Finely chop the onion and garlic, and cut the carrots into really small dice (or grate them) so they cook fast.

Heat 1 tbsp of olive oil in the skillet over medium heat. Cook the onion, garlic and carrot, stirring, until they soften.

Add the 300 g of ground beef, break it up with the spoon and cook until there's no pink left at all. Season with salt and pepper.

Add the peeled tomatoes, crush them with the spoon and let it simmer over low heat. Add a little water if the sauce sticks. Take it off the heat and leave it waiting in the skillet.

Melt the 20 g of butter in the saucepan over medium heat, add the 2.5 tbsp of flour and stir for 1 min. Pour in the milk little by little while whisking, then cook, stirring, until it coats the spoon.

Off the heat, add the pinch of nutmeg, salt and pepper. If you're not moving on right away, press plastic wrap onto the surface or stir it before assembling so it doesn't get too thick.

Turn the oven to 200 °C while you assemble the lasagna.

In the baking dish, layer bolognese sauce, lasagna sheets (200 g total) and béchamel, ending with béchamel. Top with the 40 g of grated parmesan.

Bake at 200 °C until the pasta is tender and the top is golden. Let it rest 5 min before serving.