Ingredients

• 4 Tbsp butter
• 4 Tbsp flour
• 2 1/2 cup heated milk
• salt & pepper to taste
• nutmeg to taste
• 3 Tbsp butter
• 1 cup minced onion
• 1/2 cup minced celery
• 1/4 cup minced carrots
• 1 cup minced smoked ham
• 1/2 lb each, ground beef & ground pork lightly browned in olive oil
• 1/2 cup dry white wine
• 2 cups chopped canned plum tomatoes
• 1 cup chicken stock
• 2 Tbsp tomato paste
• 1 bay leaf
• 1/2 teaspoon dried oregano
• salt & pepper to taste

Instructions

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