Italian lasagna

Ingredients

• 750 g Flour
• 1/2 tsp Salt
• 7 eggs Whole eggs
• 2 yolks Egg yolks
• a drop Oil for softening
• mentioned without a quantity Olive oil
• mentioned without a quantity Butter
• 750 g Veal
• 3/4 tsp Salt
• 1/3 tsp White pepper
• a pinch Nutmeg
• tsp Oregano
• 1/2 tsp Dried basil
• 2 Large onions
• 4 Garlic cloves
• 2 Large carrots
• tbsp Tomato paste
• half a medium cup Water
• 1 kg Tomatoes or tomato juice
• tsp Salt
• a pinch Sugar
• 110 g Flour
• 110 g Butter
• 2 liters Milk
• half tsp Salt
• quarter tsp White pepper
• to taste Kashkaval cheese
• for rolling out Cornstarch

Instructions

1. In a bowl for the dough, mix 750 g flour with 1/2 tsp salt.
2. In the same dough bowl, add 7 whole eggs and 2 egg yolks.
3. In the dough bowl, knead the ingredients until the dough comes together.
4. In the dough bowl, add a drop of oil to soften it, then leave the dough to rest covered for half an hour.
5. In a frying pan, heat olive oil with butter to make the Bolognese sauce.
6. In the frying pan, add 750 g veal and cook until it browns and breaks apart.
7. In the frying pan, season the veal with 3/4 tsp salt, 1/3 tsp white pepper, and a pinch of nutmeg, then set it aside.
8. In the same frying pan, add butter and olive oil again, then heat them.
9. In the frying pan, add 2 large finely chopped onions with 4 finely chopped garlic cloves.
10. In the frying pan, add 2 large grated carrots and stir them with the onion and garlic.
11. In the frying pan, add tbsp tomato paste and stir it with the ingredients.
12. In the frying pan, add half a medium cup of water, then add 1 kg tomatoes or 1 kg tomato juice.
13. In the frying pan, add tsp salt and a pinch of sugar, then leave the sauce to thicken over low heat.
14. In the béchamel pot, melt 110 g butter, then add 110 g flour and stir them together.
15. In the béchamel pot, gradually add 2 liters milk with half tsp salt, quarter tsp white pepper, and a pinch of nutmeg.
16. On the work surface, roll out the pasta dough after it has rested, using cornstarch and a rolling pin.
17. On the work surface, cut the pasta dough into lasagna sheets.
18. In the oven, preheat the oven to 180 degrees, with top and bottom heat.
19. In the Pyrex dish, place a layer of Bolognese sauce on the bottom.
20. In the Pyrex dish, place a layer of béchamel over the Bolognese.
21. In the Pyrex dish, layer the pasta sheets, then the Bolognese, then the béchamel, then Kashkaval cheese to taste.
22. In the Pyrex dish, repeat the layers until the quantity is used up, keeping the béchamel thinner than its usual consistency.
23. In the Pyrex dish, put the cheese on top.
24. In the Pyrex dish, insert skewers or wooden sticks around the edges, then cover the baking dish with foil, leaving space so that the top does not burn.
25. In the oven, bake the lasagna for 30 to 40 minutes.
26. In the oven, uncover the top for several minutes until it browns.