Lasagna

For the Bolognese, finely dice all the vegetables, sauté the onions first, and after 5 minutes add the carrots and celery, cooking until golden.

Add the ground meat and cook for 10 minutes, then pour in the strained tomatoes, add the garlic, salt, and pepper, cover with a lid, and simmer for about 50 minutes.

For the béchamel, melt the butter in a saucepan, add the flour, and whisk thoroughly while gradually pouring in the milk in small splashes.

Grease a baking dish with béchamel, lay down the lasagna sheets, top with Bolognese, then cheese and more béchamel (repeat for 4 layers), finishing the top layer with cheese.