1. Pre-heat your oven to 180°C
  2. Melt butter in a saucepan on a medium heat. Once melted add the flour and mix rapidly. You want the flour and butter to look like scrambled eggs. Cook the flour until browns slightly.
  3. Add approximately 50ml of the milk and stir into the butter flour mixture until it loosens.
  4. Add the remainder of the milk and whisk until smooth. Cook whilst stirring until thick.
  5. Add a pinch of pepper and the Parmesan.
  6. In a bowl add the ricotta, olive oil, a pinch of pepper and salt. Combine with a whisk until smooth.
  7. To build the lasagna, spoon a layer of the Parmesan béchamel on the bottom of an ovenproof dish then top with one layer of lasagna sheets.
  8. Then make the next level, spread a layer of the ricotta cheese, a sprinkle of pine nuts and a crumble of Gorgonzola and top with a layer of lasagna.
  9. Repeat step 8 to make another layer.
  10. Spread the remaining Parmesan béchamel on the top layer then top with mozzarella.
  11. Bake for 30-35 minutes. It’s done when the cheese is golden brown on top and a knife slides through smoothly.