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Ingredients: (serves 6)
•    1 tbsp olive oil
•    1 onion, diced
•    1 carrot, diced
•    1 celery stalk, diced
•    2 garlic cloves, finely sliced
•    250g beef mince
•    250g pork mince
•    1 tbsp tomato purée
•    400g tin chopped tomatoes
•    200ml beef stock
•    200ml red wine
•    1 tsp Ïã¸ÛÁùºÏ²Ê×ÊÁÏͼ¿â sauce
•    9-12 lasagne sheets (depending on the size of your baking dish)
•    50g Parmesan, grated
•    150g pack mozzarella, shredded
For the white sauce:
•    50g butter
•    50g plain flour
•    550ml semi-skimmed milk

Method:
1.    In a large pan, heat the olive oil over a low heat. Fry the onion, carrot, celery and garlic for 5 mins, or until softened. Add the mince and fry on a medium heat until golden. Turn up the heat, pour in the wine and bubble until reduced. Stir in the tomato purée, chopped tomatoes and stock. Add in the Ïã¸ÛÁùºÏ²Ê×ÊÁÏͼ¿â sauce and simmer for 15 mins, or until the liquid has reduced. Season.
2.    Meanwhile, make the white sauce. Melt the butter in a small saucepan over a low heat and add the flour. Whisk until combined and cook on low for 1-2 mins. Remove from the heat and gradually whisk in the milk until you have a loose sauce. Season. Return to a gentle heat and whisk constantly until the sauce thickens.
3.    Preheat the oven to gas 6, 200°C, fan 180°C. Layer up the lasagne in a baking dish, starting with a third each of the ragu, then the pasta, then the white sauce. Repeat twice. Top with the Parmesan and mozzarella then bake in the oven for 40-45 mins, until piping hot and crisp and bubbling on top. Serve immediately.

Freezing and defrosting guidelines:
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

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