* 1 lb. lasagna noodles
For the meat tomato sauce:
* 1 16oz can chopped tomatoes
* 1 lb. of frozen diced vegetables
* 1/2 lb. ground beef
* 1/2 lb. finely chopped pancetta
* 1 red onion
* 1 clove garlic, with a garlic press nearby!
* 1 pinch of thyme
* 1 pinch dried oregano
* 2 tablespoons olive oil
For the bechamel:
* 3 cups regular milk
* 3 tablespoons flour
* 4 tablespoons butter
* 2 pinches grated nutmeg
* 1 lb. scamorza (not smoked) grated (use half in the béchamel, the rest for the lasagna top)
* Salt and freshly ground pepper
1) Chop the onion and the pancetta. Brown all over low heat in 2 tablespoons of olive oil. When the onion is translucent, add ground meat, crushed garlic, the diced vegetables, made even back 3-4 minutes, then add the chopped tomatoes, thyme and oregano, salt and pepper, cover and simmer for 10 minutes over low heat.
2) Meanwhile, we start working on the white sauce. Melt the butter in a saucepan, add flour and cook 1 minutes to make a roux, stirring with a wooden spoon. Remove from stove and gradually add the milk, whisking well to make it integrate the flour and butter into the sauce. Put back over stove and let it thicken over medium heat, stirring constantly. When the white sauce reaches desired consistency, add salt and pepper, add two pinches of freshly grated nutmeg and a third of the scamorza grated (or cheese of your choice).
3) Preheat oven to 300 °F. Generously oil a baking pan rectangular edged as high as possible. Line the bottom of two sheets of lasagne arranged side by side, overlapping them if necessary. Top with tomato sauce, then a thin layer of bechamel (it does not matter if white sauce does not entirely cover the tomato sauce, otherwise the result is too heavy ...). Cover with a layer of lasagna and repeat as many times as possible; the more layers you can make, the more attractive the result will be. Finish the top layer with lasagna noodles covered only the bechamel and sprinkled over with the rest of the scamorza cheese.
4) Bake 30 minutes at 300 °F. The top should be crispy golden, the edges of the lasagna noodles must begin to be dry a little bit. Here we love this mix of creamy and crunchy.