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Heat the olive oil in a heavy saucepan over medium heat.
Brown the chorizo, then the beef mince.
Add the onion and cook for 3–4 minutes until soft and translucent.
Add the grated carrot and paprika and cook another 4 minutes.
Stir in the garlic and bay and cook for 30 seconds.
Pour in the red wine and let it bubble for a minute or two until mostly reduced.
Add the chopped tomatoes and the Organic beef bone broth. Stir well and season with salt and pepper.
Simmer gently for about 45 mins, stirring occasionally, until the sauce thickens and becomes rich. The bone broth will naturally enrich the sauce as it reduces.
Melt the butter in a saucepan.
Stir in the flour and cook for 1–2 minutes to form a roux.
Gradually whisk in the milk a little at a time to avoid lumps.
Cook gently, whisking often, until thick and silky.
Add parmesan, nutmeg, salt and white pepper.
Heat oven to 180°C.
Spread a thin layer of bolognese in the base of a baking dish.
Add a layer of lasagne sheets.
Spread over a layer of bolognese, followed by a little béchamel.
Repeat the layers until everything is used, finishing with béchamel.
Top with mozzarella and parmesan.
Bake for 35–40 minutes until golden and bubbling. (Cover with paper and foil for the 20 mins)
Rest for 10–15 minutes before cutting so it holds its shape.