Ingredients for 4 persons
Prepare the vegetables: peel and cut into small cubes the carrots, thin the onion and the celery branch. Keep the celery leaves, and tie them with 3 or 4 branches of basil to make a small bouquet.
Cook the sauce: heat 2 tablespoons of olive oil in a sauté pan, put back on medium heat the vegetables in brunoise, with salt and pepper. Stir regularly, after 10 mn pour the white wine and wait until the alcohol evaporates.
Add the tomatoes and tomato purée, mix well, add the bouquet, cover and simmer on low heat for 30 to 45 minutes. Set the oven to heat at 180 ° C.
Cook the meat: in a frying pan, heat 2 tablespoons of olive oil, crumble the chopped veal, then the sausage meat. Sauté with a wooden spoon over high heat, until the meat is cooked. Salt and pepper.
Mix the meat with the sauce, leave on low heat another 5 mn, remove the clump of herbs.
Prepare the lasagna: put a thin layer of béchamel in the baking dish, spread it well; Lining the bottom of a layer of lasagna plates. Pour a layer of meat sauce (half of the total), then lay a layer of lasagna plates, pressing lightly but being careful not to break them. Pour a layer of béchamel, then the rest of the sauce with the meat, and finish with a layer of lasagna then pour the rest of béchamel to cover the lasagne.
Cover with aluminum foil, cook 45 minutes at 180 ° C.