Spread 1/3 of Bolognese sauce into the base of a 2.5 lt. oven proof dish. Cover with a layer of lasagne then spread over enough béchamel sauce to cover the pasta. Repeat this layers twice more finishing with a layer of béchamel sauce to cover the Lasagne completely.
Sprinkle the parmesan cheese over the top and stand the dish on a baking sheet. Bake at 180c / 350F or mark 4 for about 45 minutes or until well brown and bubbling. Leave to stand for 5 minutes before cutting.
If using oven ready dried lasagne, add a little extra stock or water to the sauce.
Instead of béchamel sauce you may like to use 500 gm of cottage cheese.
Chopped onion, carrot and celery very finely. Chop the mushroom finely.
Heat the oil in a large sauce pan, add onion, garlic, carrot, celery and mushroom cook for about 3 to 4 minutes or until the onion is soften. Stirring all the time.
Add beef with tomato puree and cook until the meat changes its colour, keep stirring.
Add the stock and tomato with salt, pepper and nutmeg. Bring to boil. Lower the heat, simmer gently for about 1 hour or until the meat is tender and sauce is well reduced. Taste and adjust the seasoning if necessary.
Pour milk into a sauce pan, add onion, bay leaf, peppercorns and mace. Bring to scalding point, remove from heat cover infuse for 10 - 15 minutes. Strain.
Melt butter in a sauce pan. Stir in the flower and cook stirring for 1 minute.
Remove from heat and gently pour on the warm milk, whisking constantly. Season lightly with salt, pepper and nutmeg.
Return to the heat and bring to boil, whisking constantly until the sauce thickens and is smooth. Simmer for two to three minutes.