Start by preparing all of the vegetables (aubergine, onion, celery and tomatoes if using fresh), and setting the oven to Gas Mark 4.
Heat the Olive Oil in a pan and add the Aubergine, Onion and Celery. Heat for 10 minutes until onion goes slightly se through.
Add the Minced Beef to the pan and heat for 5 minutes (or until brown)
Add the Chopped Tomatoes, and Passata and heat for a couple of minutes until bubbling.
Add the Basil, Oregano Beef Stock Cube and the Red Wine and leave to simmer for 15 minutes.
While simmering, start on the White Sauce by heating the Butter in a pan, and then adding the Milk and Flour. Keep stirring as you bring it to the boil.
Add the Egg, Nutmeg and Salt and simmer - the sauce should thicken.
Then on to the layering... To a large casserole dish, add a layer of the meat mixture, followed by a layer of the pasta sheets, and a layer of the white sauce. Perform these layers again, making sure that the last layer is white sauce.
Once this is done, sprinkle the grated cheese on top and place in the centre of the oven for 45 minutes.