Lasagna with Homemade Pasta Sheets

For the lasagna, chop carrots, celery, onions and garlic very finely. Dice the fresh tomatoes. In a large saucepan, heat the olive oil and sauté the mince vigorously for 3-4 minutes.

Add 1 tablespoon tomato paste, stir and fry briefly. Then add the vegetables and saute, stirring occasionally, for 5-6 minutes. Deglaze with red wine and bring to a boil, stirring, until the liquid has evaporated.

Add fresh tomatoes and chopped tomatoes and mix. Add chopped herbs, reduce heat and simmer covered for 2-4 hours. Stir every now and then. If the sauce becomes too thick, add a little water.

Season the finished sauce with salt and pepper and let it cool slowly, preferably overnight. Put all the ingredients for the pasta sheets in a blitz chopper and mix until a homogeneous, elastic dough is formed. Add pasta semolina or water if necessary.

Wrap the finished dough in plastic wrap and let it rest at room temperature for 30 minutes. Divide the dough into portions, either with the pasta walker or with the pasta machine, roll out into sheets about 2-3 mm thick and cut into pieces of the same size. The pieces should fit exactly into the baking dish used.

Flour the individual sheets well so that they do not stick together. For the béchamel, sweat the flour in the olive oil for 1-2 minutes. While stirring, pour in the milk and cook until e

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