Lasagna bolognese

Finely dice the onion, carrot and celery and finely chop the garlic.

Heat the olive oil in a large saucepan and cook the vegetables and garlic over medium heat until soft.

Add the ground beef and cook over high heat, breaking up the lumps with a spatula, until no pink remains.

Stir in the tomato paste and tomatoes and season with salt and pepper. Cover and simmer over low heat, stirring occasionally, until the sauce thickens.

While the sauce simmers, melt the butter in a saucepan, add the flour and cook, stirring, for 1 minute. Gradually pour in the cold milk, whisking so no lumps form. Cook, stirring, until thickened, then season with salt and nutmeg.

Preheat the oven to 190 °C. Grate both cheeses. Spread a little béchamel over the bottom of a 20×30 cm dish, then layer sheets, meat sauce, béchamel and a handful of cheese. Repeat 3–4 times, finishing with béchamel and cheese.

No-boil sheets go in dry — the sauce softens them. If the packet says to boil them, do that first.

Cover with foil and bake for 25 minutes, then uncover and bake for another 15 minutes until golden and bubbling.

Let the lasagna rest for 15 minutes so the layers set and hold together when sliced. Done!