Ingredients

Instructions

1To make the ragu, heat the oil in a 20cm Prestige non-stick saucepan, and soften the onion, this will take about 10 minutes

2Push the onion to one side; add the pancetta and cook for another 5 minutes or until it is golden. Spoon this mixture into a large bowl

3Put the saucepan back on the heat and fry the beef mince in batches until golden - add the browned beef to the bowl of onion and pancetta

4When you have browned the beef, brown the pork mince, tip the onion, pancetta and meat mixture back into the pan. Add the tinned tomatoes, sugar, herbs, tomato puree and red wine vinegar, cover and simmer gently for 1 1/2 hours

5To make the white sauce: put all of the ingredients into a 16cm pan, and whisk over a gentle heat until smooth and thick

6When you are ready to make the lasagne, spoon a little meat ragu into the bottom of a large roaster, then top with a layer of about 6 lasagne pasta sheets - you may need to break the sheets slightly to fit

7Dot a third of the white sauce over the lasagne sheets. Sprinkle a third of the Parmesan over the top

8Repeat twice with the ragu, pasta sheets and white sauce so that you have three layers, ending with the white sauce. Sprinkle the remaining grated parmesan over the top and then dot with the mozzarella and cook for 40 minutes until golden and bubbling

9Leave on the hob to simmer or put the pan into the oven and leave to simmer gently in the oven at 160'C/fan 140'C/gas mark 3 for 1 1/2 hours, either way stir occasionally.