Classic White Sauce Lasagna

Preheat oven to 200°C (approximately 375°F).

For meat sauce slit grilled sausages with a sharp knife, remove meat and mash with a fork.

Peel onion, carrots and garlic and finely chop. Rinse celery and chop. 

Add olive oil to a saucepan and sauté onion, carrots, garlic and celery. Fry sausage meat then fry minced meat portions. Pour in wine and boil down to half. Stir in tomato paste and pour in 150 ml (about 1/2 cup) fond. Season with salt and pepper. Add bay leaf and clove and simmer, covered, over low heat for about 30 minutes. Pour in rest of fond. Remove bay leaf and clove and cook, uncovered, for another 10 minutes. Stir in butter and season with salt and pepper.

For the white sauce, melt butter over low heat. Sprinkle with flour and sauté. While stirring, gradually pour in milk and bring to a boil. Cook for about 1 minute, then remove from heat and season with salt, pepper and nutmeg.

Grease a casserole dish and line with lasagna sheets. Brush each sheet with meat sauce and 2 tablespoons sauce. Repeat until all ingredients are stacked and top with white sauce.