Meat Sauce: Heat up some oil in a large saucepan and fry onion for a few minutes until softened. Add your garlic and cook for a further minute or so. Add in your mince and break up with a wooden spoon whilst cooking, stir until browned (6 to 8 minutes).
Add the red wine then stir it in and reduce to a simmer for 5 minutes to allow the mince to soak up some of that goodness. Stir in the tomato passata and chopped tomatoes.
Add the basil, rosemary, Worcestershire sauce, sundried tomatoes, salt and pepper, to taste then give it a good stir. Keep it on low-medium heat and allow to simmer for good 45 minutes or until the sauce thickens, stirring occasionally.
Bechamel Sauce: Melt the butter in a separate pan over a medium heat, being careful not to burn it. Stir in the flour with a whisk until a solid dough-like formation appears. At this point slowly and little by little, making sure you continue to whisk throughout, add in your milk – ensuring no lumps form. Once a custard-like mix has formed, add in the Parmesan, white pepper, nutmeg and season to taste. Gently stir until thickened.
To Assemble: Pour in half of your meat sauce, covering the whole of the bottom surface of your oven dish. Top with 4 lasagne strips (usually 3 vertically and one broken to fit the gaps) and top with half your white sauce. Repeat again, leaving a top surface of white sauce and making sure no pasta is on show.
Top with all the cheese and place in the preheated oven for approx 30 minutes until golden on top. Really important you leave it to sit for 5 minutes when it gets out the oven to allow the pasta to finish soaking up the sauce.