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Trim and discard the roots from the celeriac, and peel the celeriac, retaining its shape.
Rub the celeriac with the lemon to help prevent discoloration.
Bring a large saucepan of water to a gentle simmer.
Place the celeriac in a roasting bag. Add a pinch or two of salt and then seal the bag.
Poach the celeriac for 75 minutes at just below boiling point.
Melt the butter in a saucepan, add the flour, and whisk for 3–4 minutes.
Pour in the milk, grate nutmeg into the sauce, pour in the cream, add the bay leaf, and season with salt and white pepper. Stir for 10–15 minutes.
Heat olive oil in a pan, add onions, garlic, carrots, celeriac, celery, cauliflower, thyme, bay leaves, salt, and pepper. Cook until water evaporates.
Add tomato sauce and cook until ragù is reduced but vegetables' texture is retained.
Slice the poached celeriac into lasagne pasta sheet-sized slices.
Layer ragù, celeriac sheets, bechamel sauce, and grated cheese in a casserole dish.
Repeat layering process and top lasagne with bechamel sauce and grated cheese.
Bake for about 30 minutes at 160°C / 140°C Fan / Gas Mark 3, then serve.