Lasagne

Steps

1. Finely dice the onion, garlic, carrot and celery. The finer they are, the faster they soften.

2. Heat the olive oil in a large pot and sweat the vegetables over medium heat until translucent.

3. Turn up the heat, add the mince and fry until browned and crumbly. Only stir once it has some colour, that gives it a roasted flavour.

4. Add the tomatoes and season with salt, pepper and oregano.

5. Simmer half covered over low heat, stirring now and then, until the sauce is fairly thick.

6. Meanwhile, melt the butter in a small pot, stir in the flour and cook it briefly.

7. Gradually whisk in the milk until smooth.

8. Bring to the boil while stirring, let it thicken and season with salt and nutmeg.

9. Preheat the oven to 200 °C conventional (180 °C fan).

10. Spread a little ragù in the dish, then layer sheets, ragù, béchamel and Parmesan in 3 to 4 layers. The sheets need to be well covered in sauce, otherwise they stay hard.

11. Finish with béchamel, the rest of the Parmesan and the grated cheese.

    the more the better

12. Bake on the middle shelf until the top is golden brown and it's bubbling at the edges.

    maybe 5 min less in the oven

13. Let it rest before cutting, so it doesn't fall apart.