Lasagne with sausage ragu

To make the lasagne with sausage ragu, first peel the carrot, onion, and celery and chop them roughly 1. Add a couple of tablespoons of olive oil to a frying pan 2, then add the chopped vegetables and brown over high heat for at least 5 minutes 3. 

Meanwhile, take the sausage, make an incision in the skin 4 and remove it carefully using your hands 5. Once the vegetables have turned golden brown, add the sausage to the pan 6,

increase the heat, and break up the sausage using a wooden spoon 7. Let it brown for about 5 minutes. Then, pour in the red wine 8 and simmer until it evaporates completely. Next, add the tomato puree 9,

season with salt and pepper 10, and stir to combine 11. Cover the pan with a lid 12 and cook for about 10 minutes. 

In the meantime, start making the béchamel sauce: Pour the milk into a saucepan, season with salt and add the nutmeg 13, then bring to a boil. Melt the butter in another small saucepan 14, then sprinkle in the flour 15,

stirring quickly using a whisk 16. Next, add the hot milk 17 and, stirring continuously, cook the béchamel until it has thickened 18.

Once the ragu is ready 19, all you have to do is assemble the lasagne. Spread a little béchamel on the bottom of a 9x13 inch (20x30 cm) pan and arrange the lasagne sheets on top 20. Cover with the sausage ragu, another layer of béchamel 21,

and a tablespoon of grated Grana Padano cheese 22. Repeat these steps another five times 23, alternating the direction of the lasagne sheets 24 each time.

Once you’ve put the final layer of pasta in place, cover with the remaining ragu sauce 25, béchamel 26, and Grana Padano 27. Bake in a conventional oven preheated to 425°F (220°C) for 20 minutes, then switch to broil mode at the highest setting and cook for another 3 minutes. 

When the lasagne with sausage ragu is golden brown, take it out of the oven 28, decorate with oregano and thyme leaves 29, and serve 30!