Tasty Meat and Vegetable Lasagna

First we prepare the meat sauce. In a large saucepan, heat the tablespoon of olive oil. Here, you could use coconut or sunflower oil if you prefer a milder flavor.

Add the onion, carrot, celery and garlic. Cook until the vegetables are soft and the onion is translucent - about 10 minutes over medium heat. This process, known as sofrito, is essential for developing the flavor of the sauce.

Add the meat to the pan. Cook until well browned, breaking it up with a wooden spoon.

Add the tomatoes and the wine. Here you must remember, if you use wine, to let the alcohol evaporate for a few minutes before continuing. Reduce the heat to low, cover and let it cook for one hour.

While the meat sauce is cooking, prepare the béchamel sauce. In a separate saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, until the mixture turns golden brown.

Slowly add the milk to the saucepan, while stirring constantly. This is a basic technique to eliminate lumps.

Cook the béchamel sauce for about 10 minutes, until it thickens. Add the nutmeg and salt to taste.

Preheat the oven to 180°C (350°F). In a baking dish, put a layer of meat sauce, then a layer of lasagna sheets, a layer of bechamel sauce and finally a layer of grated cheese. Repeat the layers until the ingredients are used up.

Bake for 30 minutes, or until the lasagna is golden brown and bubbly. Let stand for about 10 minutes before serving.