Preheat the oven to 170°C

Heat the oil in a large pan or casserole dish. Add the onion, rosemary, and garlic, and cook for 5-10 minutes, until the onions are beginning to soften.

Add the oregano, tomatoes, tomato puree, wine, beef stock, and bay leaf. Season with salt and pepper and bring to the boil. Then reduce the heat and leave to simmer for 30-40 minutes, until the sauce has thickened.

Chop up the meat then stir into the sauce and simmer for another 15 minutes.

Now you can get on with the cheese sauce. Put the butter into a pan over a medium heat and once melted, add the flour. Cook, while stirring, for 5 minutes until the butter mixture turns a deep golden brown.

Whisk the milk and cream together in a measuring jug. Turn the heat to low and add in a few tablespoons of the milk mixture and whisk. It will form a thick paste. Keep adding the milk 2-3 tablespoons at a time, whisking as you go. Only add more milk once fully absorbed. Once all of the milk and cream has been added you will have a smooth, thick, sauce. Simmer gently, while slowly whisking for about 15 minutes. At the end, add 100g of the grated cheese and allow it to melt into the sauce.

Now it’s time to assemble the lasagne. Grease a large dish with butter and add a thin layer of meat sauce. Then, a layer of pasta sheets, making sure they overlap each other, followed by a layer of cheese sauce. Repeat these layers another two times.

To finish sprinkle the remaining cheese over the top of the final layer of cheese sauce and bake in the oven for 45 minutes.

Take the lasagne out of the oven and let rest for 20 minutes before serving.