Preheat oven to 180°C (160°C fan forced).

To make the bechamel (white sauce), melt the butter in a large saucepan on medium heat and add the flour. Using a whisk, break down the mixture to a fine crumb and cook through for 2 minutes, stirring frequently. Add the milk 250ml at a time, making sure to fully incorporate into the flour mixture until smooth. Keep whisking until sauce has thickened to a yoghurt-like consistency before removing from heat.

In a large, deep baking dish, layer v2 Bolognese sauce and pasta sheets at least 3 times leaving pasta on top. Sprinkle half of the grated mozzarella over pasta and pour over the bechamel. Sprinkle remaining mozzarella and parmesan cheese on top.

Bake for 40 minutes or until bubbling brown and golden on top.