Method

1. In a pan heat 1 tablespoon of oil.
2. Add the minced meat, seasoning with salt and pepper – using a wooden spoon to break it up as you go.
3. Reduce the heat to medium and cook for at least 10 minutes, or until the meet is completely cooked, stirring occasionally.
4. Add the carrot and onion and continue to cook for 10-12 minutes, or until the vegetables start to soften.
5. Add the tomato purée and cans of chopped tomatoes, giving everything a stir.
6. Reduce the heat to low, and allow to simmer for around an 1 hour or until thickened and reduced.
7. White sauce; Add to a pan along with 2 tablespoons of oil and the bay leaves the onion.
8. Stir well and season with a tiny pinch of salt and black pepper.
9. Reduce the heat to low and cook for 30 minutes, or until sweet and softened – Don’t be afraid to taste! 
10. Add the flour and stir well to coat.
11. Gradually add the milk, stirring continuously.
12. Turn the heat up to medium, bring to the boil, then reduce to low and cook for 5 to 10 minutes, or until thickened.
13. Carefully transfer the sauce to the food processor or blitz in the pan (thats what I tend to do if I’m honest – just easier let’s be honest!). until smooth and silky.
14. Add half the grated cheese and finely grate over half the nutmeg and mix well.
15. Season to taste.
16. Once the ragù is ready, preheat the oven to 190ºC
17. To build your lasagne, spoon a quarter of the ragù into a large deep ovenproof dish and spread it out evenly.
18. Spoon over a quarter of the white sauce, then some lasagne sheets, making sure they completely cover the sauce in one layer.
19. Repeat this 3 times, finishing with a layer of white sauce.
20. Sprinkle over the remaining cheese and bake the lasagne in the oven for 30 minutes or until golden and bubbling.
21. Remove the lasagne from the oven and leave to sit for 5 to 10 minutes before serving – Trust me it’ll be hot!
22. Serve on it’s own or  with a fresh green salad, if you’re feeling like being extra naughty – chips!