Prepare the meat filling

• Sauté the ground meat in olive oil with the chopped onion, carrot, celery and garlic.
• Add the tomato paste and canned tomatoes, then pour in the wine and broth.
• Season with salt and pepper and cook until done, stirring constantly.

Cook the lasagna sheets

• Boil the lasagna sheets in salted water.
• Transfer them to ice-cold water, then drain and lay them on a towel to remove excess water.

Make the béchamel sauce

• Melt the butter in a saucepan.
• Add the flour, then the milk and nutmeg.
• Stir constantly to avoid lumps.

Assemble and bake the lasagna

• In the silicone mold, layer the sauce, grated cheese, lasagna sheets and meat filling.
• Bake in the oven at 190 °C (375 °F).

Wrap in ham and pastry

• On parchment paper, lay out the thinly sliced ham and place the cooked lasagna on top, then wrap it with the ham.
• Transfer the ham-wrapped lasagna onto the pastry, cover with another sheet of pastry and press the edges down.
• Top with a lattice of pastry and press the edges with a fork.

Brush and bake the Wellington

• Brush with the beaten egg and decorate with thyme.
• Bake in the oven at 180 °C (350 °F).