How to cook:

Sauté the meat in olive oil until its texture is brown. Separately, mix the Kralex Bolognese sauce with 2l of water, add it to the minced beef and let it boil away until it is homogenous and no longer loose. Put the butter separately into a saucepan over low heat to melt, add the flour by stirring constantly, gradually add the milk to incorporate it, salt, pepper, and nutmeg. Boil the water with a pinch of salt, resulting in Bechamel sauce. When the water boils, put the lasagne sheets and boil enough to remain al dente. Put a layer of bechamel sauce on the bottom of the tray, add the lasagne sheets and then a layer of Bolognese Ragu (obtained from the Kralex bolognese sauce and the minced beef), and repeat the operation. Then place a layer of lasagne sheets on top, pour bechamel sauce over them, and put the tray in the oven heated to 160 degrees for 45 minutes. Serve with grated Parmesan cheese.