How to Make
For the meat sauce, in a medium-sized pot, sauté the celery, carrots and onions with a couple tablespoons of olive oil until translucent. Add the garlic and sauté until fragrant. Add the ground beef and season with salt and black pepper powder. Once the meat has browned, add the chopped tomatoes, tomato paste, oregano, sugar and water; mix and bring the mixture to a boil on high heat, then cover the pot and leave to simmer on low heat for about 25 minutes until the sauce thickens.
To make the béchamel sauce, melt the butter in a separate pot on medium–low heat. Mix the flour with the melted butter to make the roux. Continue mixing the roux until it has turned slightly golden-brown. It
is important to brown the roux to remove the floury flavour from your béchamel sauce. Add the milk and continue mixing to avoid any clumps and to avoid anything from sticking to the base. If the sauce is too thick, add more milk. Season with salt, white pepper powder and nutmeg Remove from heat and keep aside.
To assemble, alternatively layer the meat sauce, béchamel sauce and lasagne pasta in a large ovenproof casserole. Repeat at least 2–3 times depending on the depth of the tray. On the final layer, pour the remaining meat sauce, then the béchamel sauce and top with the mozzarella cheese and Emmental cheese.
Cover the tray with foil paper and bake in an oven, preheated at 200°C, for 35 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden-brown