Ingredients
Preparation steps
Weight for 4 portions – 1.6 kg
1
In a pot, heat the bolognese, add the carrot and peas, and sauté briefly until the flavors combine.
2
Prepare the puree according to the instructions on the packaging.
3
In a fireproof dish, layer a layer of bolognese sauce with vegetables, a layer of béchamel sauce, and then the puree. Spread a thin layer of béchamel on top and sprinkle with grated cheese.
4
Bake in the oven at 200 °C for about 20 minutes.
Tip
A drizzle of olive oil or a bit of grated hard cheese can elevate the impression even further.
Serving
Garnish with a little fresh parsley, thyme, or chives for color.