Lasagne Con Carne With Creamy Bechamel Sauce

Preheat your oven to 180 degrees. In a large pan, heat the olive oil over medium heat. Add the finely chopped brown onion, garlic, finely chopped celery, and finely grated carrot. Cook until the vegetables are soft, about 5 minutes.

Increase the heat to high and add the beef mince to the pan. Cook until browned, breaking it apart with a spoon. Stir in the tomato paste and cook for another 2 minutes.

Add the chopped tomatoes and crumbled beef stock cube to the pan. Bring to a simmer, then reduce the heat to low and cook for 15 minutes, stirring occasionally. Season with salt and pepper to taste.

While the sauce simmers, make the bechamel sauce. Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to low. Cook, stirring constantly, until the sauce thickens. Season with nutmeg, salt, and pepper.

In a lasagne dish, spread a layer of the meat sauce. Cover with lasagne sheets. Spread a layer of bechamel sauce over the sheets, then sprinkle with a mix of grated parmesan and cheddar cheese. Repeat the layers, ending with a layer of bechamel and cheese on top.

Bake in the preheated oven for 30 minutes, or until the top is golden and bubbling. Let stand for a few minutes before serving. Garnish with coarsely chopped fresh basil.