Classic Lasagna

Finely dice the onion, carrot, and celery sticks. Finely chop or crush the garlic cloves.

Slice the second onion for the white sauce.

To start the white sauce, place the Milk (for white sauce), sliced onion, Bay Leaves and Cloves in a saucepan.

Bring to a gentle simmer, then remove from the heat.

Set aside to infuse for 1 hour.

Meanwhile, heat the Olive Oil in a large pot over medium heat until shimmering.

Add the diced onion, carrot, celery, garlic and Pancetta Cubes. Cook gently until the vegetables are soft.

Add the Beef Mince and Pork Mince. Turn up the heat and brown cleanly, breaking up any lumps.

Stir in the Milk (for ragu) and Chopped Tomatoes.

Add the Red Wine, Beef Stock Cube, Rosemary, Thyme and Dried Oregano.

Cover and simmer gently for 45 minutes.

Remove the lid and simmer to reduce the sauce until rich and thick (about 30-45 mins).

Strain the infused milk into a jug, discarding the onion and spices.

Melt the Butter in a saucepan, then stir in the Plain Flour and cook for 2 minutes to make a roux.

Gradually whisk in the strained milk and cook until thickened. Add the Nutmeg.

Preheat the oven to 180°C/160°C Fan.

Spread a layer of ragu in the dish, top with Lasagna Sheets, then Béchamel, then Parmesan.

Repeat these layers two more times.

Finish with a layer of Lasagna Sheets topped with the remaining Béchamel and Parmesan.

Bake for 45-60 minutes until bubbling and golden brown.

Remove from the oven and let it stand for 5 minutes before serving.