Lasagne

Meat sauce:
1) Preheat the oven to 225C. Heat the olive oil in a hot pan. Fry the onion, carrot and garlic together.
2) Add the bay leaf, pinch of oregano and worcestershire sauce and season.
3) Allow the onion to soften then make a well in the centre of the pan. Place the mince in the middle and stir to break it up.
4) Add the tomato puree and allow to cook for 30 seconds. Continue until the meat has browned.
5) Add the wine and cook off the alcohol. Then add the tomatoes. Leave to simmer for 2-3 minutes.
6) Add the milk, turn off the heat and set aside.

Cheese sauce:
7) Melt the butter in a saucepan.
8) Add the flour and using a wooden spoon, stir to form a paste.
9) Over a gentle heat, add a 1/3 of the milk, whisking to prevent lumps forming.
10) Add the remaining milk a 1/3 at a time, whisking all the time. Season and add the nutmeg.
11) Allow to cook for 1 minute and add the cheddar cheese. Stir and remove from the heat.

Assembly:
12) Spoon 1/2 the meat sauce into the bottom of a baking dish. Place pasta sheets on top in 1 layer.
13) Pour in just under 1/2 the cheese sauce and spread evenly using a spatula.
14) Spoon the remaining meat sauce on top. Add the final layer of pasta and use a spatula to pour over the remaining cheese sauce.
15) Sprinkle over grated parmesan and sprinkle with a pinch of oregano. Season.
16) Bake for 25-30 minutes until golden brown.