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1
This is the original recipe, but in the picture only half the sauce was used, without putting cheese sauce on top of the lasagna.
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2
Make the whole recipe if you want sauce between each layer.
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3
Preheat oven to 180 degrees Celsius.
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4
Heat pan with 1 tablespoon of olive oil, add the meat, brown on all sides.
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5
Remove the meat, and pour in second tablespoon of olive oil, add onion and garlic, and cook stirring for 4 to 5 minutes.
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6
Put the meat back in the casserole, pour in wine and broth, add tomatoes, bay leaf, rosemary, and sugar. Season with salt and pepper.
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7
Cover and cook in the oven for 3 to 3 1/2 hours, the meat should be tender.
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8
Using 2 forks, separate the meat into small pieces and leave them in the cooking sauce.
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9
Prepare cheese sauce by melting the butter in a saucepan, mix in flour, then gradually stir in the milk: Mix until the sauce thickens, finally adding 120 grams of cheese, salt, and pepper. Set aside.
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10
Preheat oven to 200 degrees Celsius.
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11
Cut the mozzarella into thin slices.
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12
In an oiled dish, place a layer of lasagna, cover with the meat/tomato mixture, arrange half of the mozzarella, and (1/3 of the cheese sauce if you wish).
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13
Cover with lasagna and mixture of meat/tomato, mozzarella and (1/3 cheese sauce).
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14
Finish with a final layer of lasagna and cheese sauce.
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15
Add the remaining grated cheese.
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16
Bake for 25 to 30 minutes until the lasagna is golden.
