Place large pot on high heat. Add and fry the minced beef for 5 minutes.

Add the onions and the garlic to the beef and mix well. 

Once the beef starts to nicely brown,  add the tomato paste.  Mix for 3 minutes and then add the red wine.

Let the heat reduce the alcohol and when mostly evaporated add the canned tomatoes.

Add salt, pepper, sugar, oregano, mayoran, basil, rosemary, thyme and the bay leaves.

Let the mixture cook for ~ 15 minutes, stirring occasionally and then turn off the heat. If possible, let your sauce sit for as long as possible. Overnight is best, for full flavour impact!

At this point you can pre-heat your fan oven to 170°C.

To top the lasagne we'll make a Bechamel Sauce. For this, place a small pot on medium heat and add the butter. Once the butter is melted add flour and let fry until light brown.

Add the milk and mix together to create a smooth and thick sauce. Season your sauce with salt, pepper and nutmeg and turn the heat off. The sauce needs to be more like a spread and not runny.

Now to assemble your lasagne in your dish! Add one layer bolognese sauce (this will be about 1/5 of the mixture).

Then spread a few tablespoons Bechamel sauce over the bolognese.

And finally, add ~40g of the grated cheese.

Next lay your pasta sheets on top to cover and repeat the layering progress 4 times with your last layer being the bolognese/bechamel/cheese on top. Don't finish the lasagna with pasta on top!

Pour the remaining cheese on top to get an extra cheesy crust.

Place in the oven for approximately 45 minutes. For an slightly crisp top, switch to grill function in last 2-3 minutes so that the cheese bubbles on top!