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1
For the bolognesesauce.
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2
Dice the onion, carrot, and celery and mince the garlic.
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3
Melt butter in saucepan over medium heat, add the beef and cook until it just loses its pink color, about 3 minutes.
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4
Add onion, carrot, and celery then cook until tender, about 5 minutes then add garlic and cook for 1 minute.
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5
Add wine, stirring with wooden spoon to deglaze pan and simmer until reduced by about 1/2 approx 15 minutes.
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6
Add heavy cream and nutmeg, simmer until thickened, about 5 minutes.
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7
Stir in tomatoes and their juice, breaking up with wooden spoon, season with salt and pepper then cover and simmer over low heat, stirring occasionally, for 2 hours.
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8
For the bechamel xauce.
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9
Melt butter on low heat in a saucepan, once melted whisk in the flour and cook 1 minute.
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10
Gradually whisk in the milk and bring to boil, stirring constantly.
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11
Reduce heat and season with salt and pepper then leave to simmer for 20 minutes.
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12
Cook the pasta in a large pot of boiling, salted water until tender then drain and refresh under cold water.
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13
Firstly place a layer of pasta into the bottom of baking dish then pour a thin layer of your bolognese sauce and arrange a layer of pasta on top.
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14
Pour 1/3 of the bolognese and then 1/3 of the bechamel over pasta and sprinkle 1/4 cup Parmesan cheese.
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15
Repeat for 2 more layers, ending with the Parmesan cheese.
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16
Preheat oven to 400F.
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17
Loosely cover lasagne with foil and bake until warmed through, about 20 minutes.
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18
Remove foil and put lasagne under the grill/broiler until golden brown.
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19
Let lasagne sit for 10 minutes before serving.
