Sift the flour with the semolina flour, pour them on a wooden board and make a well in the middle.

Break in the eggs and add a good pinch of salt and a tablespoon of olive oil.

Mix the flour and the eggs with a fork until crumbly, then knead the dough, adding cold water if needed.

After a while the dough should have the right consistency: smooth, velvety and no longer sticky.

Wrap it in plastic film and let it stand for 30 minutes at room temperature.

Melt the butter in a saucepan. When melted, spoon in the flour and whisk for a few minutes until golden and toasted.

Pour in the cold milk in a thin stream, stirring constantly to avoid lumps.

Let cook the béchamel sauce for a few minutes until thickened and season with a good pinch of salt and grated nutmeg.

Heat oven to 200°C.

Roll out the dough into paper thin sheets of pasta. Leave the pasta sheets on a tablecloth dusted with semolina flour and prepare all the ingredients for the lasagne.

Spoon some of the meat sauce on the bottom of a large tray, then line it with enough sheet of pasta to cover it. Spoon the béchamel and spread it evenly over the pasta, then spoon the meat sauce and spread it. Sprinkle with grated Parmigiano Reggiano. Tear the mozzarella into bite sized morsels and scatter it onto the lasagne. Cover the mozzarella with sheets of pasta, and repeat for seven layers.

Finish with béchamel sauce, meat sauce, mozzarella, a good dusting of Parmigiano Reggiano and breadcrumbs, for a nice and golden crust. Add a few slivers of butter and bake for about 30 minutes, or until golden brown and bubbling.

Serve immediately, or, better, let it rest and reheat before serving.