Lasagne Bolognese

• 100 - 200 g Parmesan cheese, cut in pieces (3 cm)

Bolognese Sauce

• 200 g mixed vegetables (celery stalk, carrots and onions), cut in pieces
• 40 g extra virgin olive oil
• 800 g mixed minced meat (half pork and half beef)
• 100 g dry white wine
• 300 g tinned chopped tomatoes
• 1 - 1 ½ tsp fine sea salt, to taste
• ½ - 1 tsp ground black pepper, to taste

Béchamel Sauce

• 1000 g milk
• 80 g unsalted butter, diced
• 100 g plain flour
• 1 tsp fine sea salt
• 1 - 2 pinches ground nutmeg

Assembly

• unsalted butter, for greasing and topping
• 250 g dried lasagne pasta sheets, approx. 12 sheets (10 cm x 20 cm)