Let's make Wellington lasagna🍝

Ingredients:
• 1 pack of lasagna sheets (depending on the height of your baking dish)
• Grated Emmental cheese (150 g) and Parmesan cheese (100 g)
• Jamón
• Puff pastry, 6 sheets
• 1 egg yolk + 1 tbsp cream for brushing

For the meat filling:
• Ground meat, 500 g
• Olive oil
• 1 onion
• 1 carrot
• 1 celery stalk
• 2 garlic cloves
• Tomato paste, 50 g
• Canned tomatoes, 500 ml
• Pepper, salt
• Red wine, 120 ml
• Beef broth, 300 ml

For the sauce:
• Butter, 20 g
• Flour, 20 g
• Milk, 300 ml
• Nutmeg

Instructions:
1. Sauté the ground meat in olive oil with chopped vegetables, tomato paste, and canned tomatoes. Add wine, broth, salt, and pepper. Cook on low heat (~40 minutes), stirring constantly.
2. Boil the lasagna sheets for 2 minutes, then transfer them to cold water with ice and place on a towel to remove excess water.
3. For the sauce, sauté flour with butter in a saucepan, then add milk while stirring continuously until bubbles appear on the surface.
4. Next, assemble the lasagna in a silicone mold (béchamel sauce, grated cheese, lasagna sheets, meat filling, lasagna sheets, béchamel sauce, cheese, etc.) and bake in the oven at 180°C for 40 minutes until a golden cheese crust forms. Afterward, let the lasagna cool (preferably overnight).
5. On parchment paper, lay out the sliced jamón in a thin layer, place the cooked lasagna on top, and wrap the lasagna with the jamón.
6. Use two layers of puff pastry; place one sheet on top of another and roll out slightly with a rolling pin. It’s convenient to work with dough that is 4 mm thick.
7. Transfer the wrapped lasagna onto the pastry, then cover it with another sheet of dough and press the edges. Top with a lattice pattern made from pastry and press the edges with a fork.
8. Brush with the egg and cream mixture, decorate with thyme, and bake in the oven for 40-45 minutes at 180°C until golden brown.

Enjoy your meal!