Soften the vegetables: Heat olive oil in a large pan over medium heat. Add the grated carrot, grated onion and crushed garlic. Fry until soft, about 5 minutes. Season with salt and pepper.

Brown the mince: Add the beef mince to the centre of the pan. Season with dried oregano and fry for 30 seconds, then break up and brown the meat for 4-5 minutes until well coloured.

Build the ragu: Stir in the tomato puree and Worcestershire sauce. Add the bay leaf and pour in the red wine. Add the chopped tomatoes and milk, stir well. Simmer gently for 15-20 minutes until thickened. Set aside.

Start the bechamel: Melt the butter in a separate saucepan. Pour in the flour and stir into a smooth paste. Cook for 1 minute.

Add milk in thirds: Pour in one-third of the milk and whisk until smooth. Add the second third, whisk again. Add the final third and keep whisking until the sauce thickens. Season with salt, pepper and a pinch of nutmeg. Cook for another minute.

Finish the cheese sauce: Remove from the heat. Stir in the grated Cheddar and Parmesan until melted and smooth.

Layer the lasagne: Preheat the oven to 200C (400F/Gas 6). Spoon half the meat sauce into a baking dish. Lay lasagne sheets on top. Pour just under half the cheese sauce over the pasta. Spoon in the remaining meat sauce. Add another layer of lasagne sheets. Pour the rest of the cheese sauce over the top.

Bake: Scatter extra grated Parmesan over the top, sprinkle with dried oregano and season. Bake for 30-35 minutes until golden brown and bubbling.

Make the salad: Whisk the Dijon mustard with white wine vinegar and a drizzle of olive oil. Toss through the lettuce leaves.

Rest and serve: Let the lasagne rest for 10 minutes before cutting. Serve with the dressed salad alongside.