Classic Lasagne With Fresh Basil Garnish by Harry Heal

1. Prepare the Meat Sauce:
Finely chop the onion, garlic, carrot, and celery.
Heat the olive oil in a large pan over medium heat. Add the beef mince and cook until browned. Remove the mince from the pan and set aside.
In the same pan, add the chopped onions and cook until softened.
Add the carrots and celery, and sauté for a few minutes. Add the garlic and cook for another minute.
Return the browned mince to the pan. Stir in the tomato paste, oregano, and paprika, and cook for a couple of minutes.
Add the tins of tomatoes and a splash of water. Stir well and let the sauce simmer on low heat.

2. Make the White Sauce:
In a saucepan, melt the butter over medium heat.
Stir in the flour and cook for a couple of minutes to form a roux.
Gradually add the milk while continuously stirring to avoid lumps. Continue to cook until the sauce thickens and becomes creamy.
Add the grated cheddar and mozzarella, and stir until melted and smooth.
Stir in the mixed herbs and season with salt and pepper to taste.

3. Assemble the Lasagne:
Preheat your oven to 180°C (350°F).
In a baking tray, spread a layer of the meat sauce.
Top with a layer of white sauce and a sprinkling of grated mozzarella.
Place a layer of lasagne sheets over the sauce.
Repeat the layers (meat sauce, white sauce, and lasagne sheets) until all ingredients are used, finishing with a layer of white sauce.
Sprinkle additional mozzarella on top.

4. Bake:
Bake in the preheated oven for 35 to 40 minutes, or until the lasagne is cooked through and the top is crisp and golden.
Allow the lasagne to sit for 15 minutes before serving.