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Für die Bolognese:
Olivenöl
500 g Hackfleisch, gemischtes
1 Zwiebel(n)
2 Knoblauchzehe(n)
1 Bund Petersilie oder TK
1 EL Tomatenmark
1 Dose Tomate(n), geschälte (800 g)
etwas Rotwein
Für die Béchamelsauce:
½ Liter Milch
30 g Butter
40 g Mehl
Salz und Pfeffer
Zitronensaft
Muskat
Außerdem:
300 g Lasagneplatte(n)
n. B. Käse, geriebener
Butterflöckchen
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