Lasagne

Besciamella (white sauce)
Ingredients:
100gr margarine or butter (1/2 cup)
10 spoons of flour (about 100gr)
salt and pepper to taste (not too much because besciamella has to be a kind of sweet).
a pinch of ground nutmeg
1 liter of milk

Directions:
Melt the butter in a pot and mix with flour. Pour a little bit of milk at a time always mixing to avoid the sauce to get lumpy.
Go on pouring and mixing always in the same direction until you put more or less a liter of milk and the sauce it's like a
cream. Season with salt, pepper and nutmeg.

Ragł (tomato sauce with meat)
Ingredients:
5-6 Spoon of oil
500-600 gr of smashed meat
1 Medium onion
1 Carrot
2 ribs of celery
Salt and pepper to taste
3 Cans of tomato puree or cans of chopped tomatoes
1 to 2 cups of fresh Mushrooms (optional)

Directons:
In a large saucepan warm up the oil, chop onions, celery and carrot in small pieces and put them in the hot oil.
Let them turn brown and add the meat (and mushroms if you want). Let it half cook and then add tomato puree.
Let it cook for 30 to 45 min.

Lasagne
Directions for lasagne:
Preheat the oven to 375-400 degrees F.
Make or buy lasagna noodles (Barilla is the best brand, one box should be enough) and grated Parmesan Cheese (2 to 3 cups).
In a medium square pan pour 3 or 4 spoons of Besciamella and 3 to 5 spoons of Ragł mixed together with Parmesan cheese. Put a layer lasagna noodles and then again
besciamella, ragu' and parmesan cheese.
Go on like this until the top of the pan (4 or 5 layers on noodles, not more). On the top of the last layer of lasagna noodles put a generous layer of ragł, besciamella and a lot of parmesan cheese.
Cook in the oven at 375-400 degrees F (200 degrees C) for more or less 20 min, until the top turns brown.
Let it rest for 10-15 minutes and serve.