Making lasagna with the chef of Sorrento restaurant, Mukhriddin Faiziev

Bolognese sauce

1. Heat the olive oil in a saucepan, sauté finely chopped onion and carrot until soft.
2. Add garlic and cook for another 1 minute.
3. Add the minced meat and fry until golden brown, breaking up any lumps with a spatula.
4. Add tomatoes and tomato paste, season with salt and pepper.
5. Simmer over low heat for 30–40 minutes until you get a thick, rich sauce.

Béchamel sauce

1. Melt the butter in a saucepan.
2. Add flour and quickly whisk to combine.
3. Gradually pour in warm milk, stirring constantly to prevent lumps.
4. Cook for 5–7 minutes until creamy, then add salt and nutmeg.

Assembling the lasagna

1. Grease a baking dish with butter.
2. Spread a little béchamel on the bottom of the dish.
3. Layer the lasagna sheets, then top with Bolognese sauce, followed by béchamel.
4. Add mozzarella and some grated Parmesan.
5. Repeat the layers 2–3 times.
6. Top with the final layer of lasagna sheets and cover with béchamel. Sprinkle with remaining Parmesan and breadcrumbs, then drizzle with olive oil.
7. Bake in a preheated oven at 180 °C for 35–40 minutes until golden brown.
8. Serve hot, garnished with microgreens and freshly ground black pepper.