Lasagne alla Bolognese with creamy béchamel sauce

1. Oven: Preheat the oven to 180°C.
2. To make the béchamel sauce: Melt the butter in a pan over a medium heat. Add the flour. It’s best to do this through a sieve, as this helps prevent lumps from forming.
   Stir with a whisk to form a ‘roux’. Then gradually pour in the milk, stirring constantly until a smooth sauce forms. Allow to thicken gently, then season with salt, pepper and nutmeg. Turn off the heat and finally stir in the egg yolk. Extra tasty: stir in some Parmesan cheese at this stage.
3. Assembling the lasagne: Use a baking dish, preferably a slightly smaller one. This will make your lasagne a bit taller. Grease the baking dish with a little olive oil and start with a thin layer of Bolognese sauce. Place the lasagne sheets on top so that everything is covered. Just break them up and arrange them like a jigsaw puzzle.
4. Making the layers: Spread a layer of Bolognese sauce over the sheets and spoon some béchamel sauce on top. Repeat this until all the ingredients are used up and finish with a generous layer of béchamel sauce.
   Not enough béchamel sauce? Just using it as the top layer is fine too.
5. Finishing touches: Sprinkle the grated Parmesan cheese generously over the top. Sprinkle some finely chopped oregano over it too. Not too much and not in large pieces, otherwise it will burn.
6. Baking: Bake the lasagne in the oven for about 30 minutes until the top is golden brown and bubbling. Check occasionally by piercing the lasagne with something sharp to see if the lasagne sheets are soft.
7. Serving: Leave the lasagne to rest for 15 minutes. This makes it easier to cut and serve. Cut into neat portions and garnish with fresh oregano.

Buon appetito!