Italian Style Lasagne

Preheat oven to 180C / 355F. Lightly spray a 30cm x 30cm Pyrex or Ceramic Lasagne Tray. In a medium sized fry pan heat the olive oil and saute off the onion garlic and herbs. Once the onions are opaque add the carrot, celery, bay leaf and wine. Stir through until the wine is absorbed into the vegetables. Now add the mince and 1/2 the quantities of salt and pepper. Mix the mince through the vegetables combing the ingredients until the mince has cooked through and not clumping. Now add the tomato and tomato paste and mix. Allow the meat sauce to cook on low heat whilst preparing the white sauce. In a 1 litre plus saucepan add the cream, milk, remaining seasoning and nutmeg. Allow the milk mix to slowly come to the boil making sure you take it off the stove just as it it bubble up. At this point you can pour the milk mix into a jug and reuse the saucepan or grab a fresh, clean saucepan. place the four and butter into the saucepan and mix over low heat until combined. Slowly beat in a little of the milk mix at a time using a wooden spoon. Try not to get any lumps. ( A stick blender is great for ensuring the mix will be smooth). Once all the milk has been added keep over medium heat, stirring constantly until the sauce simmers rapidly then take off the stove immediately. Add 100g of the mozzarella cheese to the white sauce and set aside. Remove the bay leaf from the meat sauce. Place half of the cheese sauce on the bottom of the lasagne tray and spread out evenly. Now put a layer of the fresh lasagne sheets to cover the white sauce. Spread a thin layer of meat sauce of the lasagne sheets then sprinkle a little of the remaining mozzarella on top of that. Repeat layers making sure you end up with a layer of lasagne sheets on top. Add remaining white sauce to finish and sprinkle the Parmesan to give your lasagne a crunchy, yummy top. Bake in the oven for 30-40 minutes depending on your oven. Serve with a light salad or on its own.