Fry the ingredients

Preheat oven to 180℃

Heat some oil in a large saucepan and fry the onion and garlic until soft. Add the New Zealand pork mince, season with salt and pepper, and cook for 15 minutes.

Bring to a simmer

Add the tomato puree, basil leaves, oregano leaves and water and bring to a simmer. Reduce the heat and cook covered for 1 hour. Set the bolognese sauce aside to cool.

To make the béchamel sauce

Melt the butter in a saucepan over medium heat. Add the flour and cook, whisking, until smooth. Gradually add the milk and whisk for 2 minutes or until smooth and thick. Add the cheese and whisk to combine.

To prepare the lasagne

Spread some of the bolognese sauce onto the bottom of a baking dish. Place down 2 lasagne sheets, before topping with more bolognese sauce. Add additional layers of lasagne sheets and bolognese sauce until the baking dish is full – ending with lasagne sheets. Top with béchamel sauce and sprinkle with more parmesan or mozzarella cheese.

Cook in the oven

Place the lasagne in the oven and cook for 45 minutes.

Set aside to cool slightly before serving.