Lasagne bolognese

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

Bolognese sauce

• 200 g mixed vegetables (celery stalk, carrots and onions), cut into pieces
• 40 g extra virgin olive oil
• 800 g beef mince
• 80 g water
• 20 g vinegar
• 300 g crushed tomatoes, canned
• 1 - 1 ½ tsp salt to taste
• ½ - 1 tsp ground black pepper to taste

Béchamel sauce

• 1000 g milk
• 80 g butter cut into pieces
• 100 g flour
• 1 tsp salt
• 1 - 2 pinches ground nutmeg

Lasagne assembly

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