Lasagne

Brown mince, garlic, onion in a medium to large frying pan.

Add carrot and celery and stir-fry for approx 5 mins.

Combine Red wine, tomato paste and chicken stock cube together in a bowl then add to the frypan.

Add tin of tomatoes, herbs, stir well, cover and allow to simmer for approx 30 mins. Add 1/2 cup of water if the mixture is not liquid enough.

To Make Bechamel Sauce:

Melt butter in a saucepan on medium to low.

Add flour and stir constantly until you have a smooth paste (a roux).

Remove from the heat and add a little bit of milk at a time whilst stirring to ensure you remove any lumps. Return to the heat and continue stirring until the sauce thickens.

Add nutmeg, stir through, add cheddar cheese, stirring until melted. Remove from heat.

Pre-heat Oven to 180 degrees.

To Construct Your Lasagne:

Take a ladle of meat sauce and spread over the base of the baking dish.

Add a layer of Lasagne sheets then spread some more meat sauce, then a sprinkle of mozzarella cheese, then thin layer of Bechamel sauce. Repeat this layering until all ingredients are used.

Bake in oven for approximately 40 mins or until golden brown.