Gluten Free Lasagne alla Bolognese

Béchamel or white sauce:

• Boil the milk.
• In a separate saucepan melt the butter, add the flour and stir well. When the mixture is well-browned, lower the heat and add the milk a little at a time, stirring constantly.
• Finally add the salt, pepper and nutmeg.

Ragout:

• Chop the onion, carrot and celery and sauté the garlic in hot oil, then add the minced meat, browning it well.
• Deglaze all of the ingredients with 1/2 glass of red wine, then add the tomato sauce, the mushrooms, soaked with all the liquid then squeezed out, and bouquet garni.
• Add salt and pepper, cover the pan, lower the heat and continue cooking for about 1 hour.
• Put a bit of the sauce on the bottom of a baking dish, place a layer of pasta on it, followed by a layer of meat sauce and then some white sauce, then continue in the same way alternating the ingredients to form 4 layers of pasta.
• Over the last layer of pasta, generously sprinkle grated Parmesan cheese, then bake the lasagna in the oven at 180 degrees for 20 minutes.