Ingredients

• 2 tbsp olive oil30 g
• 1 finely diced brown onion150 g
• 2 finely diced carrots140 g
• 4 crushed garlic cloves16 g
• 750 g beef mince750 g
• 3 tbsp tomato paste70 g
• 2 × 400 g tins chopped tomatoes800 g
• 1 cup beef stock250 g
• 80 g butter80 g
• ⅔ cup plain flour80 g
• 900 ml full-cream milk900 g
• ⅔ cup finely grated parmesan60 g
• 250 g dried lasagne sheets250 g
• 1¼ cups grated cheddar120 g

Method

1. Heat the oil in a large pot over medium heat. Cook the onion and carrot for 10 minutes until soft, then the garlic for 1 minute.
2. Turn the heat up, add the mince and brown it in patches, about 8 minutes. Stir in the tomato paste and cook 2 minutes.
3. Add the tomatoes and stock. Simmer uncovered for 45 minutes, stirring now and then, until thick. A wet ragù makes a lasagne that slumps when you cut it.
4. For the white sauce, melt the butter in a saucepan, whisk in the flour, and cook 2 minutes. Off the heat, add the milk in three lots, whisking smooth each time. Return to the heat and stir until it thickens, 6 to 8 minutes. Stir in half the parmesan and season.
5. Heat the oven to 180°C fan-forced.
6. Build it: a thin layer of ragù, then pasta sheets, ragù, white sauce, and repeat. You want three pasta layers and white sauce on top. Make sure every sheet is fully covered in sauce or it stays hard.
7. Scatter the cheddar and remaining parmesan over the top.
8. Bake 45 minutes until browned and bubbling. Rest at least 20 minutes before cutting, or it slides apart on the plate.