Baked Lasagna

Preparation:

Preparation: Boil the pasta in a saucepan with boiling salted water, to which you will have added a spoonful of oil to prevent the lasagne from sticking together. Drain them al dente, using a slotted spoon, and spread them out to dry on a clean tea towel. Melt 40 g of butter gently in a saucepan, add the bacon and the chopped vegetables and brown over moderate heat for about 5 minutes. When the sautéed mixture is golden brown, put the minced meat in the saucepan, leave it all to infuse for a few minutes, then add half a glass of white wine. Let the wine evaporate, add the tomato sauce diluted with half a ladle of broth, salt and pepper and cook the sauce over low heat in a covered container for about 2 hours. Prepare a béchamel sauce with 30 g of butter, the milk and the flour. Form a layer of pasta on the bottom of a buttered baking dish, cover it with a layer of meat sauce and a little béchamel and sprinkle it all with plenty of grated Parmesan. Continue in the same order until all ingredients are used up. Sprinkle the last layer with knobs of butter, then cook the lasagna in a preheated oven (200 degrees) for about 20 minutes.