Instructions

1. Heat the oil in a large, lidded saucepan over a low heat. Add the onion and fry gently for five minutes. Add the carrots, celery and garlic and cook for a further five minutes, or until the onion is soft and just beginning to colour.
2. Turn up the heat a little, then add the mince and cook, stirring and breaking up the meat with a wooden spoon, until browned and crumbly. Add the mushrooms and cook for 1 more minute, then drain off any fat from the meat.
3. Stir in the stock, wine or extra stock, tomatoes, tomato purée and dried herbs. Bring to the boil, then cover and gently simmer over a low heat for 45 minutes, stirring occasionally. Stir in the parsley and season with black pepper to taste.
4. Preheat the oven to 200C/400F/gas mark 6. To make the sauce, mix the cornflour in a small bowl or cup to a smooth paste with a little of the milk. Add more milk until all the cornflour has been dissolved and it is a runny consistency. Now put the cornflour mixture into a medium-sized saucepan. Over a medium heat, bring to the boil while stirring continuously. Simmer for 2 minutes and stir in the nutmeg. The sauce should have thickened to a custard consistency. Take off the heat.
5. Spoon half the meat sauce over the base of a 3 litre ovenproof dish or roasting tin. Cover with a layer of lasagne, then spoon over the remaining meat sauce and cover with another layer of pasta.
6. Pour over the white sauce to cover the lasagne completely. Scatter over the grated cheese.
7. Place the dish on a baking sheet and bake for 40-45 minutes, or until the lasagne is bubbling and the top is lightly browned. Remove from the oven and leave to settle for 10 minutes before serving.