Classic Lasagne Al Forno

Method

1. Heat a large frying pan, and add the mince in batches, until crisp and caramelised. Transfer to a large pan.
2. Sweat the onion, carrot and celery in the meat juices in the pan, until soft. Add the garlic and oregano. Cook for a few more minutes on a gentle heat, then add to the mince in the pan.
3. Deglaze the frying pan with a splash of wine, and add to the large pan with the rest of the wine, stock, tomatoes and puree. Simmer for 30 minutes until you have a lovely thick ragu.
4. Meanwhile, prepare your bechamel. Melt the butter in a pan, then add the flour, and whisk. Cook out the flour, then slowly whisk in the milk. Keep stirring until you have a thick but pourable sauce, after about 5-7 minutes. Add the mustard and nutmeg.
5. To assemble your lasagne, take a 2 litre baking dish, and place a thin layer of bechamel on the bottom. Add a slightly overlaying layer of pasta, then a third of the bechamel, and a sprinkling of cheddar. Add half the ragu. Top with another layer of lasagne, then half the remaining bechamel, a sprinkle of cheese, and then the rest of the ragu. Top with the final layer of pasta, then spread the remaining bechamel over the top, ensuring the pasta is well covered. Add all the remaining grated cheese to the top.
6. Bake in a preheated oven at 180°C (fan) for 30-35 minutes, until the top is bubbling and golden. Serve with a garnish of fresh basil.