First start with the ragù. Heat oil in a pan. Cook the carrots, onions and celery until soft. Then add the mince and brown. Now add wine and let it evaporate
Add passata along with a glass of water. Season with salt and pepper and leave to simmer for 2-3 hours. Stir occasionally, add more water as needed
After a while, prepare the bechamel. Gently heat milk in a pan. In another pan, melt the butter. Remove butter from heat and gradually add flour mixing strongly to remove lumps
Now gradually add the milk. Stir continuously on a low heat for about 5 mins. Add salt and nutmeg
When your ragù is ready it should be quite dense. Add milk, stir and set a side. Now preheat oven to 170. Get a roasting tin more or less the same size as the pasta sheets. Put a little ragù and bechamel on the bottom. Add the first lasagne sheet on top
Layer up with ragù, bechamel and parmesan until all ingredients are finished. For the top and last pasta sheet, cover it with bechamel and parmesan
Pop in the oven for about 25 mins. Leave to rest for 15 mins before serving. You could batch cook this, make the day before and reheat or freeze it
