For the lasagne:

• Gently heat the oil in a frying pan, add the chopped onion and fry until soft
• Turn up the heat, add the celery and cook for 10 minutes
• Now, add the garlic, tomato puree and mixed herbs and cook for a further 2 minutes
• Add the mince beef to the pan, stirring until browned
• Add the wine and reduce by half and then pour in the chopped tomatoes
• Now, add the stock, reduce the heat, cover with a lid and cook for 1 hour
• Remove the lid and cook for a further 30 minutes to reduce the sauce
• Pre heat the over to 180°C

For the béchamel sauce:

• Melt the butter in a pan and add the flour stirring with a wooden spoon to make a thick paste
• Remove from the heat and slowly whisk in the milk
• Cook for 2 minutes making sure you whisk constantly and until the sauce has thickened
• Now, bring a pan of water to the boil and cook the pasta for 1 minute, cooking in batches to avoid them sticking together and set aside on an oiled plate to dry
• Spread a third of the meat over the base of a baking dish. Spoon over a quarter of the béchamel sauce and sprinkle with 2 tbsp of parmesan
• Place 3 sheets of pasta on top repeating this process twice
• Sprinkle the remaining cheese on top and bake for 30 minutes until golden
• Serve with a green salad and garlic bread