Bolognese: Heat a large pot to medium heat and add 2 tsp canola oil. Finely dice 1 onion, 1 carrot, 1 celery stick and add to the pot. Cook for 2-3 minutes, then add ½ tsp salt and ½ tsp pepper. Add 2 tsp garlic and 300g beef mince, breaking up the mince. Let this cook for 3-4 minutes, then add 400g crushed tomatoes, ½ cup beef stock or red wine and 1 tsp mixed herbs. Pop the lid on and bring the heat to low and let simmer.

Cheese sauce: Preheat the oven to 200°C fan bake. In a small pot add 2 tbs butter and heat to medium heat. Once melted, add 2 tbs flour and mix until a thick paste is formed. Slowly pour in 1 cup of milk, mixing well, and then slowly add ½ cup milk until the desired consistency has been reached. Add ¾ cup of grated cheese and mix until the cheese has melted. Season with 1 tsp of salt and 1 tsp of pepper.

Assemble: Layer the mince with lasagna sheets and top with cheese sauce, repeating until all ingredients are used up. The final layer should be pasta, then cheese sauce and a sprinkle of grated cheese. Place in the oven and bake for 25-30 minutes or until the pasta is cooked and the top of the lasagna is golden brown.

Serve: Let the lasagna sit for 5 minutes before serving. Top with grated parmesan cheese if desired, and enjoy!