Chop onions finely

Fry minced beef in olive oil and use wooden spoon to break it apart.
Add vegetables to the mix at medium heat.

Cut open mozzarella and leave to the side (so that it becomes less liquidy).

Once vegetables have softened, add tomato puree to the mix so that it covers the contents of the pot.

(Optional) - add 1 cup of red wine and leave to evaporate.

Add chopped tomato cans to the mix and add roughly 3 glasses of water (until the mixture looks pretty liquidy).

Add oregano and salt.

(Optional: if you have any parmesan rinds add them to the sauce for extra flavour but take out when assembling).

Cover, turn heat to low and leave until well thickened (you can leave this for multiple hours but stir frequently).

Cut mozzarella balls into slices and drain it's water away - leave to the side. Preheat oven at 180°c.

Bechémel sauce - melt butter on low heat and add equal proportions bit by bit of the plain flour using a whisk to stir.

Add the milk little by little using the whisk to mix, only add more once the mixture is thick and smooth.

Once all milk is encourporated, add the freshly grated nutmeg to the mix and whisk.

Assembling: first add sauce to cover the bottom of the oven proof dish.
Then add layer of the lasagne sheet.

Then add layer of the white sauce - ensure every part is fully covered (so that it doesn't burn).

Then add another layer of the tomato sauce.

Then add the grated parmesan cheese and some mozzarella.

Then repeat until all done in this order: sheets, white sauce, tomato sauce, parm/mozz.

Cover tightly with aluminium foil and place in the oven for 20 minutes.

After 20 minutes remove aluminium foil and leave in oven until the top looks lightly browned. Leave to cool for 5-10 minutes and then you are ready to cut and eat!