Adding a simple thyme and oregano herb crumb topping will give a twist to your regular lasagne.
To make a white sauce, melt the butter in a pan, add the flour and stir well. Cook for two minutes to cook out the flour. Remove from the heat and add the milk a little at a time, whisking out any lumps that form. Place the pan back on the heat and whilst stirring constantly, bring to a boil and cook for a couple of minutes, season with salt and pepper and set to one side.
Pre-heat the oven to 180C, 350F, Gas Mark 4. Spread a little of the Bolognese sauce over the bottom of a 3 litre ovenproof dish. Cover this with a single layer of pasta sheets, snapping them in half if needed so that they fit in a single layer. Spoon over another layer of the Bolognese sauce, then top with ¼ of the white sauce. Top with pasta sheets. Repeat the process, Bolognese, white sauce and pasta twice more using up all the Bolognese sauce. Top with a final layer of pasta and the remaining white sauce.
Mix together the breadcrumbs, oregano and thyme. Scatter over the top of the white sauce. Then sprinkle with parmesan.
Place the dish in the oven and cook for 1 hour until golden brown and the pasta cooked.
Once cooked, remove from the oven and leave to stand for 5 minutes before serving.