• 1 small onion, minced
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• ½ pound ground beef
• ¼ pound Parma ham, cut into small pieces
• ¾ cup dried mushrooms, softened and chopped
• 1 small lamb’s brain, boiled and skinned (optional)
• Salt, pepper and nutmeg to taste
• ½ glass white wine
• 1 teaspoon grated Parmesan cheese + more for sprinkling
• ½ pound peeled tomatoes, put through a sieve
• 1 pound lasagna noodles
• 4 tablespoons butter + more for the pan
• 4 tablespoons flour
• 2 cups whole milk, heated

Make the béchamel: In a saucepan, melt 4 tablespoons butter and whisk in flour. Let cook on low for a few moments to rid of flour taste. Slowly whisk in warmed milk and stir over medium heat until thickened. Season to taste with salt and fresh grated nutmeg.

Sauté onion, carrot, celery in a skillet with melted butter. When soft, add ground beef or venison, ham, mushrooms and lamb’s brain (if using). Add salt, pepper and nutmeg to taste. Add ½ glass white wine, 1 teaspoon grated Parmesan cheese and the tomatoes. Cook until sauce thickens, then let cool. Cook the lasagna noodles in the boiling water and drain. Butter the pan and add a layer of noodles, then sauce mixture, then béchamel sauce and a generous sprinkling of Parmesan cheese. Repeat. Top with last layer of noodles and cheese. Place in a hot oven for about 10 minutes.