• 250 g lasagna noodles 9 to 12 sheets
• 1 tbsp olive oil

For the Bolognese sauce

• 1 tbsp olive oil
• 1 tbsp butter
• 1 cup onion finely chopped
• 3 to 4 cloves garlic minced
• 1 stalk celery finely chopped
• 1 lb beef ground
• 1 lb pork ground
• 1 tsp salt or to taste
• ½ tsp ground black pepper
• 1 tbsp Worcestershire sauce
• 1 tbsp dried oregano
• ½ tsp fennel seeds
• 1 beef bouillon cube crushed
• 2 tbsp tomato paste
• 1½ cup fresh tomatoes crushed, I used yellow and red tomatoes
• 680 ml tomato passata
• ¼ cup fresh basil finely chopped
• 1 cup Parmigiano-Reggiano grated

For the Bechamel Sauce

• ⅓ cup butter
• ⅓ cup All-purpose flour
• 625 ml milk or low fat, I use 2% milk
• 1 cup Parmigiano-Reggiano grated
• 1 cup mozzarella cheese grated
• ¼ tsp ground nutmeg
• ¼ tsp ground black pepper
• ¼ tsp dried oregano
• Salt to taste

For garnish and toppings

• ¼ cup fresh parsley finely chopped
• 1 cup mozzarella cheese grated