Mouth-watering Lasagne

• Heat the oil on medium heat in a big pan. Add the diced onion and garlic, cooking for 5minutes until the onion cooks through. 
• Add the mince and cook for about 5minutes stirring frequently to break up the mince lumps. Add the diced celery and carrots, diced tomatoes, tomato paste, red wine, tomato sauce and herb mix. Cook on low heat for 35minutes uncovered, stirring occasionally.  Salt and pepper to taste - Remove from heat to rest 

Cheese Sauce

• Mix the milk, parsley, cloves and bay leaves in a saucepan and simmer for 5minutes then set aside for 15 minutes before sieving to remove the solids.

  Preheat the oven to 180 degrees
• Melt the butter on medium heat in a saucepan. Add the flour stirring regularly for 3minutes - then remove from heat. Pour in half the milk and whisk to a smooth consistency adding more of the milk until all is well combined. 
• Heat the milk mixture on medium heat. bringing to the boil stirring consistently until the sauce thickens. Remove from heat and add the parmesan cheese stirring until the cheese melts. Season with nutmeg and salt and pepper. 

Assembling Lasagne

• Brush butter or olive oil into a high sided oven tray or dish to prevent sticking. Spread a quarter of the cheese sauce over the base of the tray. place lasagne sheets over the sauce. Add a third of the mince mix and spread evenly. Continue layering the cheese sauce, lasagne sheets and mince mix finishing with a layer of cheese sauce. Sprinkle mozarella cheese over the top
• Place on a baking tray and cook in the oven at 180 degrees for 35-40minutes until the cheese melts and takes on a golden brown colour . Remove from the oven and set aside to rest for 10-15 minutes. 
• Cut lasagne into 8 - 12 portions and serve with garden salad mix