Lasagna

In a large deep pan, heat a little olive oil.

Add the onions and cook until softened. Add in the garlic and saute for about 1 minute, until fragrant.

Add the ground beef and cook until browned.

Pour in the passata, crushed tomatoes, crumbled beef cubes, tomato paste, dried herbs, sugar and season with salt and pepper.

Mix well to combine and bring to a gentle simmer. Cover and cook for 1-2 hours, occasionally stirring in between.

In a large pot, melt the butter over medium heat. Reduce heat to low; add the flour and whisk until well blended.

Whisk in 1 cup of milk until well combined, then add remaining milk. Increase heat to medium and continue cooking sauce until thickened, stirring continuously. 

Remove from heat, add in nutmeg and season with salt and pepper.

Preheat oven 180C/350F.

Butter grease a 35cm x 45cm/14x18-inch baking dish.

Spread a thin layer of white sauce on the base of your baking dish and cover with lasagna sheets.

Spread half the meat sauce on top followed by a thin layer of white sauce and shredded mozzarella. Cover with lasagna sheets.

Mix the ricotta with eggs with a pinch of salt. Spread the ricotta evenly, followed by a thin layer of white sauce and shredded mozzarella. Cover with lasagna sheets.

Spread remaining meat sauce, followed by a thin layer of white sauce and shredded mozzarella. Cover with lasagna sheets.

Spoon remaining white sauce over lasagna sheets, followed by shredded mozzarella, parmesan cheese and freshly ground pepper. 

Bake in oven for 1 hour or until golden and bubbling.

Garnish with fresh chopped parsley and let stand for 10 minutes before serving.

Enjoy!