Heat a large, heavy-based saucepan or casserole over low-medium heat, add the ½ cup of oil, onion and garlic and fry for about 10 mins until fragrant. Add the vegetables and fry for a further 8 minutes, stirring regularly until softened and lightly browned. Add the mince and fry for 3 mins until it begins to brown, then add the wine, passata, salt, oregano, tomato sauce and 1 cup of water, stirring to scrape up any fond from the base of the pot. Cover, reduce to low heat and simmer for 1 hour, stirring once or twice.

Cool the cooked mince. Layer the mince in a suitable lasagna pan with fresh lasagna sheets and the Tuscan Béchamel sauce ending with sauce and sprinkle with extra cheese.

Bake for one hour until cooked through, brown and crispy on the top.