Melt half (about 50 grams) of your butter in a large pot over medium heat. Add the chopped onion, grated carrot, crushed garlic, and celery. Let soften in the butter for a few minutes.

Add the beef, parma ham, and salami among the vegetables and cook with more heat.

Season the ground meat with oregano, thyme, salt, pepper, and chili.

Pour in a splash of wine and boil it into the meat.

Add the stock and a can of cherry tomatoes, and let simmer for at least one hour, preferably three!

When you have half an hour left, you begin with the sauce. Peel the onion and split it in half. Heating the milk with the onion.

Add a bay leaf, cloves, nutmeg, and allspice.

Bring to the boil and set aside. Strain it.

Preheat the oven to 220°C (Converts to about 428°F).

Melt the other half – 50 grams – of butter in a saucepan and pour in the flour. Whisk together quickly. Pour slowly in a third of the warm milk and stir until it thickens a little. Continue with the next third and let it thicken. Stir in the end down to the last third and do the same.

Tear 100 grams of grated cheese and 100 grams of Parmesan cheese into the sauce.

Pick up a large baking dish and start with a layer of sauce. Mix with layers of meat sauce, and stick occasionally in layers with just cheese. Shred chèvre into pieces with your hands and grate a little Parmesan cheese. Then you have your own cheese layer.

Top the lasagna with cheese sauce and grate some cheese on top.

Set in the oven for about 20-25 minutes. It should be golden brown on top.

Serve with a crispy fresh salad and the rest of the wine!