Lasagne au gratin
Instructions
After having browned the chopped onion, celery and carrots with 100 g of butter, add the meat and the chopped ham; wet with wine and then add the peeled and crushed, 1 tablespoon flour, salt, pepper, nutmeg and 3 tablespoons milk.
For the bechamel sauce just mix all three ingredients together.
Butter a baking dish and spread the layered dough, placing between a layer and the other, a salsa and a béchamel sauce; finish with a layer of lasagne.
Bake for 20 minutes.
