Lasagne with Vegetable Ragu

• 200 g Parmesan cheese, cut in pieces (2 cm)

Vegetable Ragu

• 150 g onions, quartered
• 40 g extra virgin olive oil
• 300 g courgettes, cut in pieces (5 mm)
• 300 g carrots, peeled, cut in pieces (5 mm)
• 100 g celery stalks, cut in pieces (5 mm)
• 100 g dry white wine
• 500 g tinned chopped tomatoes
• 15 g fine sea salt
• 1 pinch ground black pepper

Béchamel

• 1000 g whole milk
• 80 g unsalted butter, cut in pieces
• 100 g plain flour
• 1 tsp fine sea salt
• 1 - 2 pinches ground nutmeg, to taste

Finalisation

• 250 g dried lasagne pasta sheets (10 x 20 cm)