LASAGNA

For the bechamel:

1. In a small saucepan over medium heat heat the Primavera®, add the flour and stir evenly until a lightly golden blonde paste is formed.
2. Add the milk little by little, stirring with a balloon whisk avoiding lumps from forming.
3. Add the black pepper and nutmeg, stir until thickened and set aside.

For the Bolognese:

1. In a skillet over medium heat, heat the Primavera®, add the ground beef and when its juice evaporates, add the red wine. Cook until it evaporates. Reservation.
2. In a hot saucepan, add the Margarine Primavera® and sauté the onion, garlic and tomato for 15 minutes. Blend and strain.
3. Heat over medium heat until thickened and combine with cooked meat.

To assemble the lasagna:

1. Grease a refractory with Primavera®. Top with a layer of pasta, a layer of bechamel sauce, and a bolognese sauce. Repeat until the ingredients are gone.
2. Finish with the cheese on the surface, bake at 180ºC for 35 minutes and let it rest for 15 minutes before serving.