Here is my take on an old favourite. Although I have tried modifying the sauce several times, I keep going back to this.
I hope you enjoy it too!
Fresh lasagne sheets
250g Parmesan, grated
For Bechamel Sauce
1 Litre milk
1/2 small onion
1 bay leaf
salt and white pepper
50 ml Olive Oil
1 brown onion, finely chopped
2 cloves garlic, finely chopped
800g minced beef
200g minced pork
Handful of flat-leaf parsley, finely chopped
Handful of basil leaves, finely chopped
140g tomato paste
1 cup red wine
2 Litre stock, chicken or veal
For the Bolognese
Heat olive oil in a large pan and saute onion and garlic on medium heat until cooked and lightly caramlised.
Add meat and saute, stirring continuously, until meat is well browned and broken up finely. Add parsley and basil leaves and cook, continually stirring, for another 5 minutes.
Add the tomato paste and cook for 1-2 minutes, stirring continuously to prevent sticking.
Pour in red wine, bring to boil, and cook until liquid is reduced by half.
Add stock. Season with salt and pepper. Mix well.
Bring to boil then reduce thte heat to a gentle simmer for an hour. Add some water or stock if required. Stir occasionally.
For the Bechamel Sauce
Heat milk with the onion, bay leaf, and clove in a saucepan. Bring to a simmer then remove from heat. Rest for 15-20 minutes to allow flavours to infuse. Strain the milk and discard all other ingredients.
In another saucepan, melt the butter over medium heat then add the flour. Using a wooden spoon, stir the mixture until it forms a smooth paste (a roux). Cook for 2-4 minutes stirring continuously without allowing the mixture to colour. Using a whisk, add milk to the roux and bring mixture just to the boil. All the while, whisking to ensure there are no lumps.Reduce heat to low and simmer gently for about 10 minutes. Season to taste.
Heat oven to 180C. Ladle some of the Bolognese sauce into the base of an ovenproof dish. Cover with a layerof lasagne sheet. Top with another layer of Bolognese. Now add a layer of bechamel sauce, then sprinkle with cheese.
Repeat layering process finishing with a layer of bechamel sauce topped with cheese.Place dish on a baking tray for ease of handling and to catch any spills. Bake for 20-30 minutes.