Ingredients:-

For the ragout

• 1 onion, chopped
• 1 clove garlic, crushed
• ½ red pepper, cored, de-seeded and chopped
• 1 tbsp olive oil
• 450g lean minced beef
• ½ tsp mixed freeze dried herbs
• 1 X 400g tin chopped tomatoes, drained
• 2 tablespoons tomato purée
• 1 glass red wine
• salt and freshly ground black pepper

Cheese Sauce

• 50g butter
• 40g flour
• 460 ml milk
• A generous pinch of ground nutmeg
• 50g Gruyere cheese, grated
• 25g Parmesan cheese, grated
• ​9 sheets fresh or no-pre-cook lasagne

Method:-

• Pre-heat the oven to 190C/275F/Gas 5.
• Heat the oil in a large saucepan and sauté the onion, garlic and red pepper until softened.
• Add the beef and the herbs and sauté until the beef has changed colour.
• Add the remaining ingredients and cook over a medium heat for 30 minutes.
• Season to taste.

Meanwhile

• to prepare the cheese sauce, melt the butter, stir in the flour and cook for 1 minute.
• Gradually whisk in the milk, bring to the boil and whisk until thickened and smooth.
• Season with nutmeg and a little salt and pepper.
• Remove from the heat and stir in the grated Gruyere cheese until melted.

To assemble the lasagne

• spoon a little of the meat sauce on to the base of an ovenproof dish 28 X 17 X 7 cm (11 X 6 ½ X 2 /4 in).
• Cover with three sheets of lasagne.
• Divide the remaining meat sauce in half and cover the lasagne with half of the sauce.
• Spoon over a little of the cheese sauce.
• Cover with three more sheets of lasagne and cover with the remaining meat sauce.
• Again spoon over a little of the cheese sauce but make sure that enough remains to completely cover the top of the lasagne.
• Arrange the remaining sheets of lasagne on top and then spread over the remaining cheese sauce so that the lasagne is completely covered.
• Sprinkle the Parmesan cheese over and cook in the oven for 25 to 30 minutes.