• Spread 1 ladle of Bolognese in the baking tray (this will act as non-stick and will help to cook the bottom layer of pasta sheet)
• Arrange a layer of dry egg lasagne sheets
• Ladle 1/4 of the Bolognese sauce and 1/4 of the bechamel sauce and spread evenly, torn 1 mozzarella bowl on top and finish with the grated parmesan cheese.
• Repeat this process 3 times more
• To finish the top layer, ladle ½ of the leftover Bolognese sauce and all remaining bechamel sauce, spread evenly before finishing with the remaining Bolognese and parmesan cheese. (this will help crisp up the top layer)
• Bake in a pre-heated oven at 180C or 360 F for about 60 minutes, rest for 10 minutes before serving.

Bolognese Sauce - cooking time 1hr 40 minutes

• Place a large cast iron pot or a large saucepan on the heat and pour the oil inside.
• Once the pot is hot, place the mince beef and pork inside steering occasionally,slightly salt the meet. Depending on the quality and fat content of the meet,it will release some liquid in the pot, keep cooking and steering the meet until it has fully evaporated and the meet start to take colour through caramelization.
• Meanwhile finely chop or pulse in a food processor the carrots, onions, celery, thyme and rosemary.
• Once the meet is caramelized add the soffritto (chopped veg and herbs) and steer well, lower the heat and cook for a few minutes.
• Add the tomato paste and about 100 ml of water, then the passata. Reduce the heat to a minimum, cover the pot and cook steering every 15 minutes for at least 90 minutes, tasting and adjusting seasoning after 60 min
• When cooked, add the roughly chopped basil, switch off the heat and let the sauce rest covered for 10 min before preparing the Lasagna

Bechamel Sauce - cooking time 7 minutes

• Place the butter in a large pot, cook on moderate heat until a hazelnut colour is reached, then add the flour and whisk constantly for one minute
• Whisk in the milk and cook until the sauce thickens
• Remove from the heat and add the grated nutmeg and the seasoning.