Authentic Italian Lasagna

• • --- 1 package (500g) no-boil lasagna sheets
• • --- 1 ½ cups (150g) grated Pecorino or Parmesan cheese
• • --- 1 ball fresh mozzarella, about 125g
• • --- 1 cup (100g) shredded mozzarella

For the Meat Sauce

• • --- 2 tablespoons (20ml) olive oil
• • --- 2 tablespoons (40g) unsalted butter
• • --- 1 kg ground beef, finely ground
• • --- 2-3 bay leaves
• • --- 3 slices (80g) bacon, finely chopped
• • --- 1 cup (120g) carrot, grated on the fine side of the grater
• • --- 1 cup (115g) celery, finely chopped
• • --- 1 cup (125g) yellow onion, finely chopped
• • --- 2 cloves garlic, minced
• • --- 1 cup (250ml) dry red wine
• • --- 2 heaping tablespoons (70g) tomato paste
• • --- 1 can (400g) chopped tomatoes
• • --- 2/3 cup (200g) concentrated tomato juice
• • --- 1 cup (250ml) fresh milk
• • --- 1 ½ teaspoons (12g) salt
• • --- ½ teaspoon black pepper

For the Béchamel Sauce

• • --- 2 tablespoons (20ml) olive oil
• • --- ½ package (125g) unsalted butter
• • --- 2/3 cup (100g) '00' flour
• • --- 1 ½ liters (6 cups) warm milk
• • --- 1 cup (100g) grated Parmesan cheese
• • --- 1/3 teaspoon nutmeg
• • --- 1 level teaspoon (6g) salt

First, prepare the meat sauce:

1. 1. Place a wide pot or pan over heat and add the olive oil and butter. Add the ground meat and bay leaves, and sauté the meat for 10 minutes, until its liquids evaporate. Stir occasionally.
2. 2. Add the bacon, carrot, celery, onion, and garlic. Continue sautéing for 10 minutes. Pour in the wine and simmer for 3 minutes, until the alcohol evaporates. Add the tomato paste and stir it into the bottom of the pot to release its aromas.
3. 3. Add the chopped tomatoes, tomato juice, stir, and pour in the milk. Bring the mixture to a boil, then reduce the heat and simmer for 50 minutes. When the meat sauce is almost ready, season with salt and pepper. The meat sauce should have some moisture; if all the liquids evaporate, dissolve 1 beef bouillon cube in one cup of water and add it to the meat sauce. Continue simmering for 5 minutes.

For the Béchamel Sauce:

1. 1. Place a pot over heat, add the olive oil and butter. Once the butter has melted, add the flour and whisk with a whisk until the flour is lightly toasted, about 2-3 minutes.
2. 2. Pour in the milk and stir until the béchamel comes to a boil. Add the Parmesan, nutmeg, and salt. Stir until the béchamel thickens, then remove from heat.
3. 3. Preheat the oven to 180°C (fan-assisted). In a baking dish measuring 35x25x7cm, add a large ladle of béchamel and a large ladle of the meat sauce. Mix them together and spread them over the base.
4. 4. Place 6 lasagna sheets on top. Cover them with a ladle of béchamel, 1/3 of the meat sauce, and sprinkle with Pecorino or Parmesan. Repeat the process 2 more times, finishing with the béchamel.