1. Preheat the oven to 180°C. Heat oil in a large saucepan over medium heat. Crumble in beef and brown all over, about 5 minutes. Add onion, green pepper, mushrooms, garlic and herbs; cook for 5 to 10 minutes until vegetables soften. Add in the wine and reduce by half before stirring in the stock cube, chopped tomatoes, Heinz Tomato Ketchup and worcestershire sauce; bring to the boil. Reduce heat and simmer for 10 minutes.
2. To make the bechamel sauce, place the milk in a large non-stick saucepan, add the nutmeg and gently bring to the boil. In a separate saucepan melt the butter and add the flour. Beat well and cook for two minutes. Remove the milk from the heat and add a little to the flour mixture. Combine well, and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, whisking continually.
3. Layer the meat sauce, lasagne sheets and béchamel sauce starting with the meat sauce. Repeat layers until the dish is full, finishing with bechamel sauce. Sprinkle the grated cheese onto the top of the sauce.
4. Cover with foil and bake for 35 minutes. Remove foil and bake for 15 minutes or until golden, and heated through.
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
See more Italian recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
Why not pair this classic Italian lasagne with a fragrant, rich finest* Argentinian Malbec red wine, bursting with blueberry notes and a fruity finish.