1. Prepare the bechamel sauce: start to melt both kinds of butter in a medium saucepan. Mix in the flour and cook on low heat until it combines – approximately 1 minute. Pour the milk, a little at a time, and keep stirring to avoid lumps. Stir continuously, until the bechamel becomes thick. Season with salt, pepper and pinch of nutmeg.
2. Preheat oven to 180°-200°C.
3. Once your bechamel sauce is ready, begin to assemble the Lasagne. Take a baking tray and with a spoon put a layer of bechamel (roughly 100ml per layer), then a jar of Bolognese sauce, and finally a Lasagne sheet – then repeat the sequence of layers. Apply the sauces and even them out with the back of a spoon for even distribution. You can use 30g of Parmigiano Reggiano split among the layers by sprinkling the cheese between the bechamel sauce and Bolognese.
4. Pour the remaining bechamel and Bolognese Sauce over the last layer of the Lasagne sheet and top with Parmigiano Reggiano – make sure you cover the Lasagne Sheets well to avoid burnt edges.
5. Cook in the oven for 20 minutes on the middle shelf at 180c, then adjust to grill function for 5 extra minutes to ensure the top layer of Parmigiano is a little crisp.
6. Once ready, take out of the oven and let stand for about 10 minutes before slicing, then serve.

Buon Appetito!

Lasagne Sheets: Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Free Range Pasteurised Egg (30%), Durum Wheat Flour, Salt. Dusted with rice flour.

Bolognese Sauce: Tomato (31%), Water, Beef (21%), Onion, Celery, Carrots, Tomato puree, Olive Oil, White wine, Salt, Black Pepper, Bay Leaf.

Parmesan: Milk, Salt, Rennet.

Wheat, Egg, Celery, Milk.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep refrigerated at 0-5C.
Fresh Pasta: Once opened consume within 2 days.
Longer Shelf-Life: Once opened consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.