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1
To make the ragu, heat a frying pan with oil, when hot add the mince and brown all the meat.
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2
Remove from the heat and transfer meat to a different dish.
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3
Add 2 tablespoons of olive oil and heat then add the onion, carrot, courgette and garlic to the hot pan and cook until softened.
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4
Return the meat to the pan, add in flour and stir.
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5
Add the stock or wine and bring to the boil.
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6
When boiling, add the sugar, puree, oregano, salt and pepper.
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7
Stir well.
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8
Next add the canned tomatoes, add a little bit of water to the can and add to the beef.
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9
Bring to the boil again, cover with lid and simmer on low for an hour 1 1/2 - 2 hours or until the beef has become tender.
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10
Stir occasionally, add hot water when necessary to stop it from burning.
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11
Now for the white sauce, melt the butter in a saucepan.
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12
Add the flour, cook for 1 minute.
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13
Stirring constantly.
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14
Gradually add in the milk, continually whisking until the sauce has thickened.
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15
Add the dijon mustard, parmesan cheese, salt and pepper.
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16
Stir and place aside until needed.
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17
For the lasagne, use an ovenproof dish.
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18
Cover the bottom of the dish with the ragu (half of the ragu)
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19
Slice the mozzarella cheese, arrange the slices on tip of the ragu (use one of the balls).
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20
Then spoon on top 1/3 of the white sauce.
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21
Cover well with half of the lasagne sheets but do not overlap.
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22
Repeat the process again.
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23
The remaining white sauce, spoon over the lasagne sheets.
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24
Sprinkle the top with the cheddar cheese.
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25
Leave the lasagne for 2-4 hours before cooking, so the pasta can soften.
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26
When ready to cook, preheat the oven to gas mark 6/200c/400f
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27
Transfer dish to the oven and cook for around 40-45 minutes or until the top layer has become golden brown and the pasta has become soft.
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28
Let it rest for 10 minutes before serving.
