1 Tbsp olive oil
1 onion, finely chopped
3 cloves garlic, crushed
1 carrot, finely chopped
2 stalks celery, finely chopped
500g pork and veal mince
1/4 cup tomato paste
2 x 400g cans finely chopped tomatoes
1/2 cup red wine
1 tsp white sugar
Sea-salt flakes and freshly ground black pepper, to season
250g fresh lasagne sheets
1 cup grated mozzarella
Basil leaves, to serve
Smoky bechamel sauce
75g unsalted butter
1/4 cup plain flour
2 cups milk
1 cup grated smoked cheddar
1/2 cup grated parmesan
Preheat oven to 160°C fan-forced (180°C conventional). Grease a 12 cup-capacity rectangular baking dish.
In a large heavy-based frying pan, heat olive oil on medium heat. Cook onion and garlic for 2-3 minutes, until tender. Stir in carrot and celery and cook for 2-3 minutes, until softened. On high heat, add mince and cook for 4-5 minutes, until browned. Mix in tomato paste.
Stir in canned tomato, wine and sugar. Bring to boil, then reduce heat to low. Simmer, uncovered, for 25-30 minutes, until thickened. Season.
Meanwhile, for bechamel, in a small saucepan, melt butter on high. Add flour, stirring, for 1 minute. Remove from heat. Gradually stir in milk until mixture is smooth (you may need to whisk it a little). Return to heat. Cook, stirring, until sauce boils and thickens. Simmer for 3 minutes. Reserve 2/3 cup smoked cheese. Stir in remaining with parmesan. Season.
Brush pasta with cold water. Spread base of dish with 2 tablespoons mince mixture. Arrange one third of sheets over, trimming to fit. Spoon over half remaining mince and one third of bechamel. Repeat, finishing with pasta.
Spread remaining bechamel over pasta. Sprinkle with mozzarella and reserved smoked cheddar.
Bake for 30-35 minutes, until bubbling and golden. Stand lasagne for 5 minutes before cutting into pieces. Garnish with basil. Serve.