1. Pour flour on work space. Make a whole in the middle and put eggs, salt, and olive oil in it. Work the dough until it is smooth.

2. Cut a piece of dough and use a pasta rolling machine or rolling pin to flatten the dough into thin sheets.

3. Place the pasta sheets into a tray with parchment paper underneath and some Semolina flour to prevent the dough from sticking to the pan.

4. To make the Bolognese sauce, put half an onion, celery, half a carrot and a couple of cloves of garlic into a food processor to chop them finely.

5. Pour some extra virgin olive oil into a pot, warm it up a little bit. Pour all of the vegetables inside the pot, start stirring and fry the vegetables for a couple of minutes.

6. Add the ground beef to the pot, cook until it is browned. Pour a glass of red wine into the pot and let it evaporate. Pour in peeled tomatoes.

7. Let the sauce simmer for an hour to an hour and a hlaf then add salt and pepper.

8.  To make the bechamel sauce, start boiling the milk in one pot and the butter in another. Add salt, pepper and a bit of nutmeg to the milk.

9. When the butter has melted, pour the flour in and let it cook for a couple of minutes.

10. When the milk starts boiling, add it to the flour and butter. Use a whisk to mix them together.

11. Boil water with a little salt and oil and place the pasta sheets in it. Cook the pasta for several mintues and then remove them and cool them down with ice water. Strain the pasta into a colander.

12. Start to layer the lasagna by putting bolognese sauce on the bottom, followed by a layer of pasta then bechamel and bolognese mixed together with some parmesan cheese. Repeat this several more times and finish with a bolognese and bechamel topping.