• 

  Parmesan cheese cut in pieces (2 cm)

  200 g
  vegetarian hard cheese, cut in pieces (2 cm)

Vegetable Ragu

• 

  onions quartered

  150 g
• 

  extra virgin olive oil

  40 g
• 

  courgettes cut in pieces (5 mm)

  300 g
• 

  carrots peeled, cut in pieces (5 mm)

  300 g
• 

  celery stalks cut in pieces (5 mm)

  100 g
• 

  dry white wine

  100 g
• 

  tinned chopped tomatoes

  500 g
• 

  fine sea salt

  15 g
• 

  ground black pepper

  1 pinch

Béchamel

• 

  whole milk

  1000 g
• 

  unsalted butter cut in pieces

  80 g
• 

  plain flour

  100 g
• 

  fine sea salt

  1 tsp
• 

  ground nutmeg to taste

  1 - 2 pinches

Finalisation

• 

  dried lasagne pasta sheets (10 x 20 cm)

  250 g