For the lasagna al forno, heat the olive oil in a wide pot and sauté the finely chopped vegetables. Then add the minced meat and break it up well with a wooden spoon. (Be careful that the mince does not draw water, so that it does not become tough).
When the meat is well browned, deglaze with red wine and stir well to loosen the sediment. Stir in the tomato paste, add the tomatoes without juice (keep the juice for later) and mash with a wooden spoon.
Mix in the spices and garlic. Bring to a brief boil and simmer over moderate heat for about 1 hour. Meanwhile, stir repeatedly and add some more tomato juice if necessary. Finally, season to taste with salt and pepper.
For the bechamel sauce, melt the butter in a saucepan. Stir in the flour and sweat briefly. Then gradually pour in the milk, stirring constantly. Season with nutmeg and salt and let it boil well.
Grease a baking dish with butter. Then alternate ragout and béchamel sauce and top each with lasagna sheets. Repeat until all ingredients are used. The top layer should be ragu with bechamel sauce. Sprinkle the lasagna evenly with freshly grated Parmesan and bake in a preheated oven at 220-240 °C for about 20-25 minutes (follow the package instructions for the pasta sheets!).
Before serving, leave the lasagna in the oven for a few more minutes.
Preparation Tip:
A fresh green salad tastes especially good with lasagna al forno.
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