Lasagna Bolognese Lactose Free!

Olive Oil

2 Carrots finely chopped

1 Onion finely chopped

3 lbs. ground beef/pork/veal mixture

1/2 cup white wine

1/2 cup red wine

16 oz tomato sauce

butter/margarine

fresh lasagna sheets

1 cup mushrooms sliced

2 1/4 cup lactose free milk

salt

pepper

Saute mushrooms in olive oil until just turning dark brown, 5-10 minutes. Set aside for Béchamel sauce. In the same pan add a bit more olive oil and saute carrots and onions until onions are clear, about 5 minutes. To this add meat, cook until brown and crumbly. Add wine and cook until evaporated. Season with salt and pepper. Add tomatoes and simmer for about 30 minutes. 

While this is cooking start the béchamel sauce by melting 1/4 cup margarine in a sauce pan. Once melted whisk in 1/4 cup flour until well combined. To this add all the milk and whisk until thickens and is at a slow boil. Stir in mushrooms, salt and pepper to taste. Cook at a low temperature for another 10 minutes. 

Assemble Lasagna in a buttered dish. Order from top to bottom pasta, meat, Béchamel for as many layers as you have room, ending with a layer of Béchamel.  Cook at 375 for 30 minutes.