Lasagne al Forno

In olive oil, cook the chopped vegetables, garlic and pancetta on moderately low heat for 5 - 6 mins or until softened and lightly golden. Add the minced meat, increase the heat a little and cook for 10 mins or until coloured (not browned). Add the nutmeg and oregano and season well. Add the wine and let it evaporate. Then add the beef stock and peeled tomatoes and simmer for two hours (stir and check that is not too dry, otherwise add some hot water to keep it moist). Once all the liquid is absorbed, remove from the heat and let it cool down.
To prepare the béchamel sauce, melt the butter and add the milk on low heat. Stir gently and add the flour. Put aside.
You may now start laying out your lasagne. Note that if you use ready pasta sheets, they must be boiled before use. Spread the meat sauce in an oven dish. Lay over some chopped mozzarella, then cover with slightly overlapping layers of pasta sheets. Stir your béchamel (adding a little milk if it has thickened too much) and pour some of it over the pasta. Sprinkle with some parmesan, repeat the layer, then finish with béchamel and parmesan.
Bake for about 45 mins until golden brown in a preheated oven at 180 °C and leave to rest for 10 mins before serving.