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1
Preheat the oven to 350F.
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2
Butter a 13-x-9-inch baking dish.
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3
Heat the olive oil in a large frying pan over medium heat.
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4
Add the onion and cook for 2 to 3 minutes, until it begins to soften.
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5
Turn the heat up to high, add the veal, and cook until the veal loses its pink color.
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6
Reduce the heat and add the broth, tomato sauce, carrots, sugar, and salt and pepper to taste.
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7
Add enough water (or broth) to cover and mix the ingredients well.
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8
Cover and simmer for about 45 minutes, stirring every 15 minutes or so and adding more water or broth if the pan becomes dry.
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9
Turn off the heat, discard the carrots, and adjust the salt, pepper, and sugar to taste.
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10
Pour the veal ragu into a large mixing bowl.
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11
To make the bechamel, melt the 8 tablespoons of butter in a heavy-bottomed saucepan over low heat, being careful not to let it brown.
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12
Add the flour all at once, stirring constantly with a wooden spoon until the butter absorbs all the flour, about 2 minutes.
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13
Gradually pour in the milk, whisking constantly.
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14
Cook, still whisking constantly, until the sauce thickens.
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15
Add salt and pepper to taste.
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16
Raise the heat to medium and bring the bechamel to a low boil.
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17
Cook at a low boil for about 5 minutes, stirring constantly.
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18
Stir in the nutmeg and take the bechamel off the heat.
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19
If you have lumps, stir very quickly to remove.
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20
Pour the bechamel into the bowl with the veal ragu and stir to mix them together.
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21
When you are boiling the pasta, add a ladleful or more of hot pasta water to the ragu to loosen it.
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22
Place a clean dishtowel on your work surface for draining the lasagne after they are cooked.
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23
Bring a large soup pot of water to a boil.
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24
Stir in a small fistful of salt and add the lasagne about 4 at a timeits important that they dont touch in the potand cook until the pasta is al dente.
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25
Lift the lasagne out of the pot with a slotted spoon and lay them carefully in 1 layer on the dishcloth.
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26
Cover with another damp dishcloth and continue until you have cooked all the lasagne.
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27
Place a layer of lasagne over the bottom of the prepared baking dish.
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28
Rip the lasagne into smaller pieces to fit into the edges and corners.
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29
Spread a layer of the veal-bechamel sauce evenly over the lasagne and sprinkle with a light layer of grated Parmesan cheese.
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30
Continue until you have used all the ingredients.
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31
Scatter the butter pieces over the last layer.
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32
Place the lasagne in the oven to bake for about 30 minutes, until the top is golden brown.
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33
Serve immediately in the same pan you cooked it in, with grated Parmesan at the table.
