Lasagna

Preparation

1. We cut the cheese into 4 pieces and grate it to speed 7 for a few seconds, until well grated. We withdraw and reserve.

2. For the Bolognese:

   We put all the vegetables in the glass to make the sauce and we crush 15 seconds, speed 5. We lower the remains that have remained on the walls of the glass with the spatula.

3. We add the oil and program 7 minutes, varoma temperature, speed 1.

4. While we put the lasagna plates in hot water to soften them.

5. We add the minced meat, spices and salt. With the spatula we stir well so that it does not remain in a block and it becomes caked. We program 15 minutes, varoma temperature, counterclockwise, spoon speed. We rectify the salt, remove and reserve.

   If the sauce is a little liquid, we program about 5 more minutes, at the same speed and temperature. We rectify the salt, remove and reserve.

6. For the bechamel:

   Without washing the glass, we put all the ingredients of the béchamel and we program 7 minutes, at 100º, speed 4.

7. Mounting:

   While we assemble the lasagna, we preheat the oven to 180º with heat up and down.

   In a buttered source, we put a layer of pasta sheets, cover with the Bolognese sauce and with a little béchamel sauce.

   We repeat the same operation until we finish with a layer of slices that we will cover with the greatest amount of bechamel.

   We sprinkle the grated cheese that we have reserved from the beginning.

8. We bake 20 minutes at the same temperature.

   If we have a grill we can put it on for about 5 minutes or until we get a nice golden color.