Step 1

For bechamel, place milk in a saucepan over medium-high heat with onion, bay leaves, thyme and garlic, then bring to just below boiling point. Remove pan from heat, set aside for 30 minutes to infuse, then strain into a jug, discarding solids.

Step 2

Melt butter in the cleaned pan over low heat. Add flour and cook for 3-4 minutes, stirring constantly to prevent browning. Gradually pour in the milk, whisking constantly to prevent lumps from forming, then cook, stirring, for 5 minutes or until mixture is thick and smooth. Add nutmeg and season with salt and pepper. Cover surface closely with baking paper to prevent a skin forming, then leave to cool.

Step 3

Preheat the oven to 180°C. Grease a 5cm deep, 23 x 30cm ceramic or glass baking dish. Completely cover base with a layer of lasagne sheets - if needed, soak pasta in hot water for 5 minutes, then cut out pieces to fill any gaps. Spread with a third each of the bolognese and bechamel. Cover with half the mozzarella slices, then sprinkle with 4 tablespoons parmesan. Cover with more pasta and repeat each of these layers, then finish with the remaining pasta, bolognese and bechamel (reserve remaining parmesan).

Step 4

Cover dish with baking paper, then foil. Bake lasagne for 1 hour, then sprinkle top with the remaining parmesan. Bake, uncovered, for a further 20 minutes or until the top is bubbling and golden. Allow to rest for at least 20 minutes (this will ensure the lasagne holds together better), then slice and serve.