Step 1

Place Parmesan cheese into mixing bowl and grate 15 sec/speed 10. Transfer into a bowl and set aside. Clean and dry mixing bowl.

Step 2

Place mixed vegetables and extra virgin olive oil into mixing bowl and chop 5 sec/speed 7, then sauté 4 min/120°C/speed 2.

Step 3

Add mixed minced meat, use spatula to break up any big pieces and sauté 5 min/120°C//speed 1.

Step 4

Add dry white wine and cook 3 min/100°C//speed 1.

Step 5

Add canned crushed tomatoes, salt and pepper and cook 10 min/100°C//speed . Transfer into a bowl and set aside. Clean and dry mixing bowl.

Step 6

Place milk, butter, flour, salt and ground nutmeg into mixing bowl and cook 10 min/100°C/speed 3.

Step 7

Preheat oven to 180°C. Lightly grease a casserole dish (approx. 20 x 20 cm) and set aside.

Step 8

Cover base of casserole dish with a thin layer of Bolognese sauce. Place a layer of pasta sheets over the sauce, cover with another layer of Bolognese sauce, sprinkle with Parmesan cheese and cover with a layer of Béchamel sauce. Repeat this layering process until all ingredients are used. Finish with a layer of Béchamel sauce, sprinkle with remaining Parmesan cheese.

Step 9

Bake for 25 minutes (180°C). Allow lasagne to rest for 15-20 minutes before cutting into squares and serving.