In a saucepan, put some oil and heat up. Add the onions,carrots and celery and cook for 10 mins. After this, add the ground meat to the pan. Mix well and cook for another 10 mins. Season with salt and rosemary and add the tomato sauce. Cook for at least 2-3hrs on low heat.

In a small saucepan, mix the bechamel sauce with milk and ground nutmeg. In a baking tray, make layers of tomato sauce, bechamel sauce and boiled lasagne sheets. Repeat the layers at least 4 times and add a layer of parmesan cheese in between. Bake this for 20mins and let it cool before serving.
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