Lasagne with minced beef

Chop onion, carrot, and celery into small cubes. Set the baking attachment on the Optigrill and set the red temperature level in manual mode. Sauté the onion in olive oil until golden, then add carrot and celery, cooking while stirring for 3 minutes. Add the minced meat and cook for another 5 minutes.

Pour in the wine, add passata, tomato paste, broth, nutmeg, salt and pepper, stir and cover, cook for 7 minutes.

To make béchamel sauce, melt butter in a saucepan over low heat, add flour and mix. Pour in warm milk while constantly whisking to prevent lumps. Continue stirring the sauce until it thickens, then remove from heat, season with salt and pepper, and add nutmeg.

In a clean baking dish, first place some bolognese, then layer lasagna sheets on top, add half of the remaining bolognese, then a third of the béchamel sauce, more sheets on top, the remaining filling, another third of the béchamel sauce, more sheets again, and finally pour the remaining béchamel over the sheets. Place mozzarella slices on top and sprinkle with grated parmesan. Cover it up, select the orange temperature level in manual mode and cook for 25 minutes.