Ingredients (serves 6)

• 500g Fresh Spelt lasagna sheets or dried sheets (I made my batch using the Philips Pasta & Noodle Maker)
• 1 Brown Onion Diced
• 1 Stick of Celery Diced
• 1 Carrot Diced
• 1 Clove of Garlic finely chopped
• 250g Veal Mince
• 250g Pork Mince
• 100g Pancetta
• 1 Tbs Tomato Paste
• 400g Tomato Puree
• 250mls Beef Stock
• 1 Tsp Dried mixed Herbs
• 600ml Milk
• 60g Plain Flour
• Pinch Nutmeg
• To Taste Salt & Pepper
• 1/2 Cup Parmesan cheese grated

Method

1. TO MAKE THE MEAT SAUCE:
2. Sautè on medium heat olive Oil, Onions, Garlic, Carrot & Celery until onions are transparent.
3. Add Pancetta, pork and veal mince. Brown lightly.
4. Add the beef stock a little at a time allowing the meat to absorb the stock.
5. Add tomato paste and pureed tomatoes.
6. Add mixed herbs.
7. Bring temperature up so that sauce is simmering again. Add salt & pepper to taste.
8. Simmer for approximately 30 minutes covered. Check on sauce from time to time. Make sure sauce isn't reducing too much so you may need to add a little bit of water.
9. Stop cooking once you achieved a lovely rich consistency. If sauce is too liquid, reduce it slowly.
10. TO MAKE THE BECHAMEL SAUCE
11. Melt the butter in a frypan over medium low heat. Add the flour and whisk into the butter. Add the milk a little at a time, whisking constantly until smooth.
12. Add salt and pepper to taste, and the nutmeg and stir in. Use bechamel while still warm.
13. TO ASSEMBLE THE LASAGNA
14. Preheat Oven to 180 degrees.
15. In a medium sized rectangular overn-proof dish spread some of the meat sauce at the bottom of the dish.
16. Dollop some tablespoons of bechamel sauce on top of the sauce.
17. Start laying down sheets of spelt pasta till sauce and bechamel is covered.
18. Repeat with a layer of meat sauce
19. Repeat dollops of bechamel sauce.
20. Repeat layer of pasta sheets.
21. Continue until the dish is filled. Sprinkle top layer with grated parmesan cheese.
22. Cook in oven for approximately 45 minutes until browned nicely on top.