Lasagne Con Carne With Creamy Bechamel Sauce

Preheat the oven to 190C.

Peel and finely chop the onions, garlic, and celery.

Peel and finely grate the carrot.

Finely slice the fresh basil, reserving a few leaves to garnish.

Grate the cheddar cheese and parmesan.

Heat a saucepan of oil over medium-high heat.

Add the onion, celery, and garlic to the pan and cook until they begin to soften.

Bring a large saucepan of salted water to the boil.

Add the beef mince and continue to cook until the mince is browned.

Add the grated carrot to the beef and cook.

Add the chopped tomato and a splash of water.

Season well with salt and pepper and add the fresh basil.

Crumble in the beef stock cube.

Bring to the boil then turn down the heat and simmer, stirring occassionally.

Add a small amount of the tomato paste if the sauce needs thickening.

Add the lasagna sheets to the boiling water.

Drain the lasagne sheets and leave aside to dry on paper towel.

In a pan melt the butter over medium heat.

Mix in the flour until stir until it makes a paste (similar to wet sand).

Add the milk gradually, stirring each lot in before adding more so that lumps do not form (use a whisk if you have one).

Add the cheese and stir until combined.

Season with salt, pepper and nutmeg.

Remove the bolognaise from the heat and season to taste.

Spoon the bolognaise onto the bottom of an ovenproof dish.

Follow with a layer of the lasagne sheets and then a layer of cheese sauce.

Repeat and ensure to finish with a layer of lasagne sheets topped with the rest of the bechamel sauce.

Sprinkle over the parmesan cheese and garnish with remaining basil leaves.

Place the in the oven and bake until the lasagne is golden and a skewer can pass easily through the lasange sheets.

Serve immediately while still hot.