Finely slice all cheeses. Finely chop the carrots and onions and sauté in oil in the pan.

When the onions are translucent, add the minced meat and slowly continue to sauté. When the liquids have completely evaporated, deglaze with wine and cook.

Then the tomatoes with the S! Sugo Bolognese spice and the S! Add fermented pepper and continue to cook. When everything is well boiled, remove from the hob and set aside.

Béchamel sauce:

Let the butter melt over medium heat and add the flour. As soon as it starts to clump, gradually add the milk and stir the mixture continuously with a whisk.

Caution: the flour attracts quickly, the milk and the whisk should be ready! Constant stirring prevents the mixture from burning.

Finally, bring to a boil briefly and season with salt and nutmeg.

Lasagna preparation: 

Preheat oven to 180 degrees and set aside part of the cheese for the top layer of lasagna.

First put a layer of Bolognese sauce in the casserole dish, then place a layer of lasagna leaves on top. Then add another layer of Bolognese sauce, sprinkle with the 3 cheeses and add the béchamel sauce.

Repeat this process until all the material is used up. Finally, sprinkle the lasagna with the cheese set aside and put it in the oven.

Bake the lasagna at 180 degrees for about 35 minutes.

Allow to cool for 15 minutes and serve – DONE