• Ragu
• Sheets of fresh pasta or shop bought lasagne sheets
• Two tbsp butter
• Two tbsp flour
• 400ml milk
• A Christopher handful of grated parmesan
• White pepper
• Salt

Preheat the oven to 180c. If using shop bought lasagne sheets, get a big pot of well salted water boiling. Otherwise, proceed to make bechamel. Heat butter over a medium heat until foaming. Add the flour and cook, stirring, until very lightly toasted. Gradually add milk, stirring all the while, until smooth and thinner than you’d like it to end. Simmer for a few minutes to thicken and then mix in the cheese. Season, taste.

Assemble: one thin layer of ragu, followed by pasta (after 40 second blanch in boiling water if shop bought, but untouched if fresh), followed by bechamel. Repeat. Three layers is the ideal, with a thick layer of bechamel to finish.

Bake for 40 minutes or until golden and bubbling. Rest for 15 minutes before serving.