Ingredients

• 1 tsp olive oil
• 1 onion, finely chopped
• 2 sticks celery, finely chopped
• 1 carrot, finely chopped
• 4 cloves garlic, peeled and finely chopped
• 400g (14oz) lean minced beef, best quality
•   salt and freshly ground black pepper
• 315ml (10fl oz) red wine
• 400g (14oz) tin plum tomatoes
• 1 tbsp tomato purée
• 1 bay leaf
• ½ tsp dried oregano
• 2 courgettes, thinly sliced lengthways
• 350g (12oz) jar roasted peppers in brine
• 4 sheets lasagne
• 500ml (18fl oz) semi-skimmed milk
•   whole nutmeg, good grating
•   salt and pepper
• 3 tbsp cornflour
• 1 tsp English mustard
• 80g (3oz) mature Cheddar cheese

Method

1. Heat up a big saucepan and add the olive oil. Sweat the onion, celery, carrot and garlic for about 5 minutes over a medium heat.
2. Heat a frying pan until very hot and cook the seasoned beef, without any oil, in batches, then add the beef to the vegetables. Cook the beef in batches to ensure it is properly browned as this adds more flavour.
3. When all the beef is in the pan, turn up the heat and add the wine. Cook until all the wine has been absorbed, then add the tinned tomatoes, tomato purée, bay leaf and oregano. Season and simmer for 30 minutes or until rich and tasty.
4. Preheat the oven to 180°C/gas 4. Heat a griddle pan. Season the courgettes and lightly chargrill on each side, then leave on a plate until assembling time. Drain the peppers and also add to the plate.
5. For the cheese sauce, heat the milk gently with a good grating of nutmeg and season. Mix the cornflour with 50ml (2fl oz) of the milk, then whisk it back into the pan of milk. Continue to cook, stirring, for 2–3 minutes until thickened. Add the mustard and half the cheese. Check the seasoning and set aside.
6. Take a baking dish and start layering the ingredients, beginning with the meat, then peppers, then meat, then courgettes, then meat, then pasta and finally cheese sauce. Top with the rest of the cheese and cook for 20–30 minutes, or until bubbling.

Notes