Ultimate lasagne - delicious. magazine

Ingredients

• 250g fresh lasagne sheetsApple-converted-space
• For the ragù sauce
• 20g butterApple-converted-space
• 100g smoked diced pancetta (or British free-range chopped streaky bacon)
• 1 onion, finely choppedApple-converted-space
• 1 carrot, finely choppedApple-converted-space
• 2 celery sticks, finely choppedApple-converted-space
• 2 fat garlic cloves, crushed
• 200g British beef or veal minceApple-converted-space
• 200g British free-range pork mince Apple-converted-space
• 200ml whole milkApple-converted-space
• Fresh nutmeg for gratingApple-converted-space
• 175ml dry white wineApple-converted-space
• 400g tin chopped tomatoesApple-converted-space
• 2 tbsp chopped fresh oregano
• For the bechamel (white sauce)
• 60g unsalted butterApple-converted-space
• 60g plain flour
• 700ml whole milk
• 80g parmesan, finely grated
• Pinch freshly grated nutmeg
• You’ll also need…
• Large ovenproof pan (one with a lid); 2 litre baking dishApple-converted-space