Stale Bread Lasagne

Bolognese Sauce

• 100 - 150 g Parmesan cheese, cut in pieces (2 cm), to taste
• 200 g mixed vegetables (e.g. celery, carrots, onions), cut in pieces
• 2 garlic cloves
• 40 g olive oil
• 800 g mixed mince, pork and beef, any clumps separated with a fork
• 80 g water
• 1 meat stock cube (for 0.5 l), crumbled
  or 1 heaped tsp meat stock paste
• 300 g tinned chopped tomatoes
• 1 tsp dried oregano (optional)
• 1 - 1 ½ tsp salt, to taste
• ½ - 1 tsp ground black pepper, to taste

Cream and Egg Mixture

• 250 g milk
  or cream, min. 30% fat (e.g. whipping or double cream)
• 3 medium eggs
• ½ tsp salt

Lasagne Assembly

• 10 - 14 slices stale bread (approx. 2 cm thick, see tip)
• 30 g unsalted butter, diced, plus extra for greasing