Lasagne Verde - serves 4-6

14 sheets precooked lasagne
butter, for greasing
3 3/4 cups Bechamel sauce
3/4 cup grated mozzarella cheese fresh basil (optional), to garnish

Meat sauce:
1/8 cup olive oil
4 cups ground beef
1 large onion, chopped
1 celery stalk, diced
4 cloves garlic, crushed
1/4 cup all-purpose flour
1 1/4 cups beef stock
5/8 cup red wine
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh marjoram
1 teaspoon choppedfresh basil
2 tablespoons tomato paste
salt and pepper

To make the meat sauce, heat the olive oil in a large skillet. Add the ground beef and cook, stirring frequently, until browned all over.
Add the onion, celery, and garlic and cook for 3 minutes.
Sprinkle in the flour and cook, stirring constantly, for 1 minute.
Gradually stir in the stock and red wine, season well with salt and pepper, and add the parsley, marjoram, and basil.
Bring to a boil, lower the heat, and simmer for 35 minutes.
Add the tomato paste and simmer for 10 minutes longer.
Lightly grease an ovenproof dish with a little butter. Arrange sheets of lasagne over the base of the dish, spoon a layer of meat sauce over the noodles, then bechamel sauce.
Place another layer of lasagne on top and repeat the whole process twice, finishing with a layer of bechamel sauce.
Lightly sprinkle with the grated mozzarella cheese.
Bake the lasagne in a preheated oven at 375 F for 35 minutes, until the top is golden brown and bubbling.
Garnish with fresh basil, if desired, and serve immediately.