100 - 200 g Parmesan cheese, cut into pieces (3 cm)
2 Carrots, roughly chopped
1 Onion, roughly chopped
1 teaspoon Garlic, minced
40 g extra virgin olive oil
500g Mince (i used a 1/2 pork 1/2 veal mix)
100 g Red wine (just a cheap cooking wine)
1 Tin Tomato soup
1000 g milk
80 g butter, softened
100 g plain flour
1 tsp salt
Pinch of pepper
butter, for greasing and topping
250 g dried lasagne sheets, approx. 12 sheets
Place Parmesan cheese into mixing bowl and grate 15 sec/speed 10. Transfer into a bowl and set aside. Clean and dry mixing bowl.
Place carrot, onion and extra virgin olive oil into mixing bowl and chop 5 sec/speed 7, add garlic and then sauté 5 min/120°C/speed 2.
Add mixed minced meat, use spatula to break up any big pieces and sauté 8 min/120°C/reverse speed 1.
Add red wine and cook 5 min/Varoma/reverse speed 1.
Add tinned tomatoes, salt and pepper to taste and cook 20 min/100°C/reverse speed slow mix. Transfer into a bowl and set aside. Clean and dry mixing bowl.
Place milk, butter, flour, salt and pepper into mixing bowl and cook 12 min/100°C/speed 3.
Preheat oven to 180°C. Lightly grease a casserole dish (approx. 33 x 23 x 5 cm) and set aside.
Cover base of casserole dish with a thin layer of Bolognese sauce. Place a layer of pasta sheets over the sauce, cover with another layer of Bolognese sauce, sprinkle with Parmesan cheese and cover with a layer of Béchamel sauce. Repeat this layering process until all ingredients are used. Finish with a layer of Béchamel sauce, sprinkle with remaining Parmesan cheese.
Bake for 30-40 minutes (180°C). Allow lasagne to rest for 15-20 minutes before cutting into squares and serving.