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1
First make the bechamel sauce.
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2
In a saucepan melt butter.
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3
Add flour, stir to combine and cook for 3 minutes.
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4
Then add the hot milk, and cook whisking occasionally for 3-5 minutes until thickened and lightly coating the back of a spoon.
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5
Season to taste with salt, pepper, and nutmeg and set aside.
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6
For the meat sauce, in a skillet melt butter.
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7
Add onions, carrots, celery and cook, stirring occasionally for 5 minutes.
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8
Then add the smoked ham and cook for another 5 minutes.
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9
Add ground beef and pork, and white wine, stir to combine and reduce 1 minute.
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10
Add plum tomatoes, chicken stock, tomato paste, bay leaf, oregano, salt & pepper to taste.
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11
Bring to a boil and simmer 1 hour.
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12
Preheat oven to 350F.
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13
Brush the bottom and sides of a 9x12x13-inch baking dish with butter.
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14
Spread a layer of the meat sauce evenly over the bottom of a baking dish.
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15
Then add 1 cup of the bechamel sauce-smoothing it over the meat sauce.
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16
Add 1/3 of the lasagne sheets.
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17
Continue with 3 more layers.
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18
Sprinkle top with parmesan cheese.
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19
Place in oven and bake for 30 minutes, or until the cheese is bubbling.
