Place the parmesan cheese in the mixing bowl and grate 15 seconds/speed 10. Transfer it to a bowl and set aside. Rinse the mixing bowl.
Now make the bolognese sauce - place the mixed vegetables and extra virgin olive oil in the mixing bowl. Chop 5 seconds/speed 7, then sauté 5 minutes/120C/speed 2.
Add the mixed minced meat, stir using spatula to break it up if necessary and sauté 8 minutes/120C/reverse/speed 1.
Add the dry white wine and cook 5 minutes/Varoma/reverse/speed 1.
Then add the chopped tomatoes, salt and black pepper and cook 20 minutes/100C/reverse/slow speed (spoon symbol). Transfer to a bowl and set aside. Clean and dry the mixing bowl.
To make the béchamel sauce - place the milk, butter, flour, salt and nutmeg into the mixing bowl and cook 12 minutes/100C/speed 3.
To assemble and bake the lasagne - preheat the oven to 180C. Lightly grease a baking dish (approx. 30cm x 24cm x 6cm) and set aside.
Cover the base of the baking dish with a thin layer of bolognese sauce. Place a layer of dried lasagne pasta sheets over the sauce, cover with another layer of bolognese sauce, sprinkle with some of the parmesan cheese and cover with a layer of béchamel sauce. Repeat this step until all ingredients are used. Finish with a layer of béchamel sauce, sprinkle with remaining the parmesan cheese and dot with small pieces of butter.
Bake for 30 to 40 minutes. Allow the lasagne to rest for 15 to 20 minutes before cutting into squares and serving.
