For the Ragu Bolognese:
45ml extra virgin olive oil
25g butter
1 x onion, finely chopped
1 x celery stalk, finely chopped
1 x carrot, finely chopped
150g pancetta, cubed or smoked bacon
200g minced beef
200g minced pork
200ml red wine
2 x tablespoons tomato paste
1/2 cup tomato puree
1 maggie beef cube

For the white sauce:
40g butter
40g plain flour
250ml milk
1/2 cup creme fraiche
Salt & black pepper
100g grated parmesan cheese
About 8 x dried egg lasagne sheets "pre-cooked"

Make the Ragu Bolognese sauce:
Heat the extra virgin olive oil and butter in a pan, add the onion, celery, carrot and pancetta and sweat on a gentle heat for about 10 minutes until the onion has softened. Add the meat and brown all over. Increase the heat, add the wine and allow to evaporate.
Add tomato puree and paste and maggie cube.

Reduce the heat to low, cover with a lid and cook on a gentle heat for 20 min, checking and adding a little extra stock from time to time to avoid the sauce from drying out, adjust salt.

Preheat the oven to 200 degrees centigrade.

Make the white sauce:
Melt the butter in a small pan on a medium heat, remove from the heat, stir in the flour with a small hand whisk (this will avoid lumps from forming) until you get a paste, stir in a little milk. Return to the heat, add the remaining milk and stirring all the time, cook on a medium heat for about 3 to 4 minutes until the sauce begins to thicken. Remove from the heat, season with salt & pepper and stir in about a third of the grated parmesan.

Line an ovenproof dish with a little of the Bolognese sauce, arrange sheets of lasagne over followed by more sauce, then a layer of white sauce, sprinkle some grated parmesan and continue making layers like this until you have used up all the ingredients ending with a topping of white sauce and grated parmesan cheese.

Bake in the hot oven for about 30 - 35 minutes until golden-brown. Remove, leave to rest for a couple of minutes and serve.

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