Lasagna with beef and bacon

Preparation

1. Prepare the lasagna sheets as indicated by the manufacturer.

2. We start preparing the vegetables. Cut the two onions, the carrot and the zucchini in juliana.

3. We prepare 3 tablespoons of oil in a saucepan and add each of the vegetables.

4. Season the meat with salt and pepper and add it to the vegetables once they are poached (about 15 minutes).

5. Next we add the bacon cubes and let everything fry together. Pour a glass of white wine and let it reduce for about 8 minutes over medium heat.

6. Add the crushed natural tomato, and season with salt and pepper. We remove everything and remove it from the fire.

7. We prepare the bechamel.

8. We put the oven to preheat, and while we are assembling the lasagna. We put a few tablespoons of béchamel in the bottom of the dish, and we are placing the sheets on top, a layer of the meat mixture on each sheet, again béchamel and so on until making about 4 floors.

9. To finish, we put the rest of the béchamel, and the grated cheese to gratin.

10. We put in the oven 15 minutes at 280 degrees, and 5 minutes to gratin so that the cheese is browned.

11. Prepare the béchamel by putting about two tablespoons of oil in the pan to heat over low heat. Add a glass of flour, and stir it with a wooden spatula; If the dough is a little hard, add a little more oil. Keep stirring until the dough acquires the consistency of a soft sauce. We are adding the milk moving without stopping so that no lumps are made. When the dough is cooked, we add salt and nutmeg.

12. Serve it hot and enjoy it!