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1
Heat the oil in a heavy pan and stir in the onion, half the garlic and bacon.
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2
Cook for five minutes.
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3
Add the carrot and celery and cook another five minutes, before adding the lamb and cooking until the meat is browned.
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4
Stir in the ketchup, wine and stock.
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5
Bring to a boil, reduce the heat, season with salt and pepper and then leave to simmer for 30 minutes or until thick.
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6
Meanwhile, put the tomatoes, remaining garlic and oregano into a pan.
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7
Cook for about 10 minutes or until thick, then stir in the basil and parsley.
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8
Now make the white sauce by melting the butter in a pan, then stirring in the flour until smooth and gradually adding the milk.
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9
Bring to a boil, reduce the heat and simmer for five minutes.
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10
Stir in half the parmesan and adjust seasoning with salt and pepper.
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11
Finally, assemble the lasagne by smearing an oven-proof pan with one third of the meat sauce, then top with one third of the lasagne.
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12
Add a tablespoon of tomato sauce and a dribble of cheese sauce.
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13
Repeat the layers twice, before finishing with a thick layer of white sauce.
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14
Sprinkle the remaining parmesan on top.
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15
Bake for 30-40 minutes in a 400 F or 200 C oven until crusty and bubbling around the edge.
