Lasagna

For the Bolognese: Rinse, peel and finely chop onion, garlic, carrot and celery. Rinse scallions and cut into thin rings. Fry onion and garlic in pan of hot oil until translucent. Add ground meat and fry until crumbly. Mix in carrots and celery, fry briefly and stir in tomato paste. Deglaze with red wine and add tomatoes to pan. Simmer lightly for 15-20 minutes, stirring occasionally until mixture thickens slightly and season with salt and pepper. Stir in scallions.

For the béchamel sauce: Melt butter in small saucepan. Stir in flour and milk. Let simmer for several minutes until creamy and season with salt and pepper.

Preheat oven to 200°C (approximately 400°F.)

For the filling: Spread bottom of baking dish with Bolognese, top with 3 lasagna noodles and sprinkle with béchamel sauce. Repeat process until all ingredients are used. Top lasagna with remaining béchamel sauce. Slice mozzarella into and use to cover lasagna. Sprinkle with Parmesan and butter flakes and bake lasagna in preheated oven for about 40 minutes until golden brown.