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1
Warm the oil and butter in a heavy based casserole dish on medium heat.
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2
Add the onion and gently fry for about 5 minutes until softened and translucent.
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3
Add celery, carrots and garlic.
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4
Cook for another couple of minutes, stirring to coat well.
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5
Stir in sausage with a large pinch of salt and several grindings of black pepper.
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6
Cook, stirring until the meat has lost its pinkness.
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7
Add the bay leaves and milk.
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8
Bring to a boil and then simmer gently for about 10 minutes until meat has absorbed the milk.
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9
season with a pinch of nutmeg.
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10
Pour in wine and let it simmer until it has evaporated.
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11
Add tomatoes with all of the juices and stir thoroughly.
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12
Cook uncovered at a lazy simmer with just an intermittent bubble breaking through the surface for about 3 hours.
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13
The fat will have separated but the sauce wont be dry.
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14
Taste and correct seasoning if needed.
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15
About 45 minutes before meat is ready, prepare the bechamel sauce.
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16
Pour milk into a saucepan with bay leaves, onion and a pinch of nutmeg.
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17
Bring to just below boiling point., then remove from the heat and let infuse for 15-20 minutes.
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18
Preheat oven to 350 degrees F. Grease a shallow baking dish.
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19
Melt the butter in a saucepan.
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20
Stir in the flour and cook, stirring, for one minute.
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21
Strain the milk and gradually add it to the flour mixture to make a thick, smooth sauce.
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22
Season to taste.
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23
Pour some bechamel into the boing dish, just enough to cover the base.
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24
Place a layer of lasagna noodles on top.
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25
Then a layer of meat sauce, then a handful of parmesan.
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26
Repeat layers until both sauces are used up then finish with a large sprinkling of parmesan.
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27
Bake in the oven for about 30 minutes until bubbling all over and a knife slips easily through the layers of lasagna.
