This is a traditional recipe from Emilia Romagna Region
Ingredients for 1 pan of lasagna: 400 gr (0.88 lb) of ground beef, 1 package of lasagna, 400 gr (0.88 lb) of tomato pulp, 2 cloves of garlic, 1 pack of 500 gr (1.1 lb) of béchamel, 1 package of grated Parmesan cheese, salt, extra virgin olive oil, 1 carrot, 1 shallot, 200 gr (0.44 lb) of Toma-type cheese, butter.
Wash the carrot and scrape it. Run under water to remove any remaining skin. Cut the carrot, diced fine. Remove the outer dried leaves of the shallot and cut it into fine slices. Discard the skins from the garlic cloves.
In a pan pour extra virgin olive oil and sauté the garlic and the chopped shallots and carrot. Then add the ground meat. Season with salt and stir for a few minutes until the meat starts to cook. At this point add the chopped tomatoes, lower the heat and simmer the sauce, stirring occasionally, for about 1 hour. Adjust salt if necessary.
Before you can use the sauce in the lasagna, remove the garlic cloves.
Aside remove the crust of the cheese and cut it into cubes. The cheese will be used together with the béchamel to fill the layers of lasagna.
Preheat the convection oven, not ventilated, and bring to 220 degrees Celsius, that is 392 degrees Fahrenheit.
Grease a baking dish and place a layer of lasagna. Cover the layer of lasagna with meat sauce. Add another layer of lasagna. Cover the layer of lasagna with the béchamel. Add the diced cheese. Add another layer of lasagna. Cover the layer of lasagna with meat sauce. Add another layer of lasagna that will be the last. Cover the layer of lasagna with the béchamel. Add the diced cheese and sprinkle with plenty of grated Parmesan cheese.
Bake the lasagna in a preheated oven by placing the pan in the lower part of the oven for 15 minutes.
Then move the pan to the top part of the oven and continue cooking for another 10-15 minutes.
Remove from the oven and .... enjoy!