Epic lasagna

You know what? I think this is my best lasagna ever! Sauce ingredients: • 1 large white onion finely diced • 2 grated carrots • 4 pressed garlic cloves• 1 red bell pepper finely diced • 4 fresh tomatoes finely diced • 70 gram tomato puree • 500 gram passata • 500 gram minced meat • 100 gram spicy chorizo • 3 tsp dried oregano • 2 tsp dried basil • 2 tap dried sage • salt and pepper • Bechamel sauce (white sauce): • 40 gram butter • 40 gram flour • 350 ml milk • 50 ml white wine • salt and pepper • pinch nutmeg • Other ingredients: • about 300 gram dried lasagna sheets • 400 gram fresh spinach • your favorite cheese, as much as you like • 1. Start with cutting all your ingredients for the tomato sauce. 2. Get some oil in a hot pan and start with sauteing your onions, carrots, garlic and bell pepper. As soon as these are cooked, scoop them out of the pan. Add a little new oil and throw in the minced meat and chorizo. 3. Add salt and pepper to the meat, together with your dry herbs and tomato puree. Stir well and heat up for a few minutes. 4. Throw the cooked vegetables back into the pan with the meat. Add the passata and the fresh tomatoes. Cook well for about 5 minutes. Taste to see if it needs any more salt and pepper. The sauce should be slightly more wet than a pasta sauce, because the lasagna sheets will need liquid to cook. 5. Get a saucepan and melt your butter for the bechamel sauce. 6. Add the flour, stir well and cook for a minute. Slowly start adding the milk. 7. Last but not least you will add the wine, salt, pepper and nutmeg. Don't leave it on the heat or it will get too thick. It should have the consistency of custard. 8. Cook your fresh spinach for a minute and drain. 9. Start building your layers of lasagna (I got 6 layers). Always start with some red sauce. I added the spinach to a layer of bechamel sauce and I ended everything with a layer of tomato sauce and some drizzle of bechamel, before adding a generous layer of cheese. 10. Bake in the oven for 24 minutes at 220 °C or as long as the package of your lasagna sheets recommends. Let it set for 10 minutes before slicing it. This way, the sauce won't run out. Enjoy!