Homemade lasagna from durum wheat with beef stew

PREPARATION:

1. Beat up the eggs with a whisk until smooth. 
2. Sieve 400 grams of durum flour to make a large pile. 
3. Make a cavity in the flour pile and pour the egg mass. 
4. Mix eggs with flour from the walls in a circle using a fork. After kneading half of the flour with a fork, continue kneading the dough with hands, using the rest of the flour. 
5. Knead the dough well until homogeneous. 
6. Wrap the dough with a food film, and leave for 15 minutes at room temperature. 
7. Knead the dough intensively again and leave without film for another 15 minutes. 
8. Uniformly roll the dough to a thin layer of 1-1.5 mm, cut into rectangles of approximately 10x15 cm. 
9. For meat stew fry minced beef until golden. 
10. Cut carrots, onion and celery into small cubes, and add to minced meat. Stir and fry until the vegetables are soft and half transparent. 
11. Free up an empty space in the center and fry tomato paste in it, then mix everything. 
12. Add finely chopped blanched tomatoes and broth. Bring to a boil, lower the heat and simmer under the lid for 30 minutes. 
13. For bechamel sauce, melt the butter over medium heat in a small saucepan, add 2 tablespoons of flour and mix well. Then gradually pour the milk, whisk until homogeneous and silky. The sauce should be thick
14. Put meat stew, grated mozzarella, bechamel sauce and lasagna leaves in layers on the baking mold. Repeat 3-4 times, depending on the preferences for the thickness of the lasagna. Sprinkle with remaining mozzarella and grated parmesan. 
15. Bake at 200 degrees for 30 minutes. 
16. Lasagna is ready, serve it hot. Buon appetito!