Heat up some oil in a large saucepan over a medium heat and fry onion for a few minutes until softened; then add your garlic and cook for a further minute or so. Add in your mince and break up with a wooden spoon whilst cooking, stir until browned, about 6 to 8 minutes.
It’s time to add your red wine, stir it in and reduce to a simmer for 5 minutes to allow the mince to soak up some of that goodness. After, stir in your tomato passata and chopped tomatoes. Add in your basil, rosemary, Worcestershire sauce, sun-dried tomatoes and salt and pepper (to taste) and give it a good stir. Keep it on low-medium heat and allow to simmer for good 45 minutes or until the sauce thickens, stirring occasionally.
For the bechamel sauce:
Melt your butter in a separate pan over a medium heat, being careful not to burn it. Stir in your flour with a whisk until a solid dough-like formation appears. At this point slowly and little by little, making sure you continue to whisk throughout, add in your milk – ensuring no lumps form. Once a custard-like mix has formed, add in your, Parmesan, white pepper, nutmeg and seasoning to taste. Gently stir until thickened.
Into an oven dish, pour in half of your meat sauce into the base covering the whole of the bottom surface of your dish. Top with 4 lasagne strips (usually 3 vertically and one broken to fit the gaps) and top with half your white sauce. Repeat again, leaving a top surface of white sauce and making sure no pasta is on show. Top with a handful of grated Cheddar and a handful of grated mozzarella.
Bake in the preheated oven for approximately 30 minutes until golden on top. Really important you leave it to sit for 5 mins when it gets out the oven just to allow the pasta to finish soaking up the sauce.