Begin by mixing some of the stock with the flour in a small mixing bowl. Whisk together until a slurry forms. Something pourable. Set aside.

To prepare the cheese, mix together the cheddar and mozzarella cheese in a large bowl. ⅔ of it will be for layering the lasagna, the remaining will be for the top of the lasagna.

Add ⅓ of the mushrooms to a food processor and blitz until finely chopped. Place into a large bowl and repeat until all the mushrooms are chopped.

Add the olive oil, garlic and onion to a large pot and stir on medium high heat for about 60 seconds. Add the Italian herbs and salt and stir until tomato paste begins to bubble.

Add the mushrooms and stir to combine, then stir occasionally for 5 minutes. The mushrooms will expel a lot of water and reduce in size.

Add the vegetable stock, flour slurry, passata, crushed tomatoes and Worcestershire sauce. Stir until everything is well combined. Bring to a boil on high heat, then place the lid on top and lower heat to medium low. Simmer for 30 minutes. Once cooked, take the lid off and allow to cool for 1 hour before using.

Add the butter into a large saucepan and melt on medium heat. Add the flour and mix for 1 minute, stirring continuously. Make sure the mixture doesn’t color or burn.

Pour 1 cup of the hot milk into the butter and flour mixture. It will bubble and cause the sauce to instantly thicken. Once it’s lump free, add another cup and stir, repeating this until all the milk has been added. Stir until smooth and thickened, about 8 minutes. The sauce should be able to coat the back of a spoon.

Take off the heat and add the grated cheese, nutmeg, and salt. Stir until melted and well combined. Place the lid on top so it doesn’t form a skin.

Preheat a fan-forced oven to 180C / 350F. For this recipe you’ll need a 33cm x 22cm / 13 x 9-inch baking dish which is 7cm / 2.5-inches in height.

Add a little mushroom ragu at the bottom and spread around, Cover with lasagna sheets. You can cut some sheets if you need to make it all fit.

Add about ¼ of beef sauce on top and spread around. Top with some fo the grated cheese keeping in mind you need to distribute it amongst all the layers. Then add a second layer of lasagna sheets followed by ⅓ of the sauce, 4 slices of cheese, the remaining sauce, another layer of lasagna sheets and the bechamel sauce (evenly spread). You can also stretch the sauce out to be 6 layers the way I did in the video. I’ll leave notes on the exact way to layer it in the notes and a diagram in the post.

Transfer to a baking tray, place in the middle rack of your oven and bake for 20 minutes. Take out of the oven and spread remaining cheese on top and bake for another 15 minutes or until cheese is lightly golden and crisp. Once baked, take out of the oven, allow to sit for 30 minutes before sprinkling with parsley, slicing up and serving.