Lasagne alla bolognese

Method

1. 1 Dice the onion, carrots, and celery, then sauté them in olive oil for 10 minutes until softened and sweet.
2. 2 Sauté the ground beef and bacon until browned, then drizzle with red wine and simmer until reduced.
3. 3 Add the peeled and pureed tomatoes, reduce the heat to low and simmer for 90 minutes, stirring occasionally.
4. 4 To make besciamella sauce: melt the unsalted butter, add the flour and stir for 2 minutes, then gradually add the fresh milk, stirring until smooth and creamy.
5. 5 Arrange the lasagna sheets, ragù wrap, besciamella cheese, and grated cheese in alternating layers of 4-5 in a tray.
6. 6 Bake at 180°C for 40 minutes until golden brown and bubbly on the outside, let rest for 15 minutes before slicing.

With an appliance

• Air fryer 2 hr 28 min

  Replace step 6: spray small trays with oil, bake lasagna in a 195-degree steam oven for 25 minutes, and rotate the tray after 13 minutes; the sauce surface browns about 15 minutes sooner, and large trays must be divided into batches.