Tomato Sauce............

Heat 1 tbsp olive oil in a large pan, add 2 chopped onions, 2 garlic chopped and the carrot.

Cook for 5 min over med high heat until softened, add tomato puree, cook for one minute.

Add 200ml wine and cook for 5 minutes until reduced. Add 3 tins of tomatoes and a handfull chopped basil.

Bri g to the boil then simmer for 20 min, leave to cool then whizz in processor.

White Sauce................

Put milk in a pan and add 1/2 a chopped onion, pinch of nutmeg, bayleaf and 6 peppercorns.

Bring to the boil and seive.

Melt butter and stir in the flour, cook for 2 min. Take off the heat and slowly add the milk.

Add parmesan and bring to the boil, stirring all the time.

Lasagna..............

Heat oil in large pan and brown mince, drain excess water from pan.

Finely chop 4 slices of prosciutto and add to the mince.

Pour over 1/2 the red sauce.

Add stock and nutmeg, add pepper and boil then simmer for 30 min.

Heat oven to mark 5. Lightly grease a deep 20 x 30 oven dish.

Spoon in a layer of mince, then lasagne sheets, then white sauce, repeat.

Make sure top layer of lasagna is covered with white sauce, slice the mozzarella into thin slices and put on top, add the remaining prosciutto.

Cook for 45 min until top is bubbling and lightly browned.