mmmm... sounds good so where's the lasgne recipe too? 
LOL! You're in luck - Jamie's working late and I'm playing around on the computer, so it's the perfect time to post it! It's sort of a weird combination of things I liked about three or four different lasagne recipes all mixed together. Again, NOT healthy but oh so tasty!
For the sauce (measurements are approximate - a bit more/less to taste is FINE)25 g. unsalted butter
1 T. olive oil
2 diced carrots
150 g. unsmoked streaky bacon or lardons
2 small onions, chopped
250 g. beef mince
250 g. pork mince
2 cloves garlic, minced
500 g. passata (or tinned chopped tomatoes with juice)
200 - 250 ml. good red wine
1 bay leaf
1 beef stock cube
jarred mixed Italian herbs
black pepper
2 T tomato puree
2 t flour if needed
Gently fry the carrot, onion and bacon/lardons in butter and olive oil until the onion is soft and the bacon just starts to brown. Add mince and garlic and cook until the meat has browned. Add passata/tomatoes, wine, herbs & seasoning to taste (I use a ton of the Italian herbs), stock cube, tomato puree, and bay leaf. Don't salt - the bechamel sauce is quite salty to carry the whole dish. Simmer uncovered for AT LEAST 40 minutes, but the longer it cooks the better. I usually let it go a minimum of an hour, but add a bit more wine to compensate. If the sauce seems thin at all, add the flour to emulsify the oils and thicken the sauce.
For the bechamel sauce56-57 g. unsalted butter
4 T flour
3 cups milk (whole or semi-skimmed)
2 t salt
1/2 t freshly grated nutmeg
In a saucepan, heat milk until just about to boil. In a medium, heavy bottomed saucepan, heat the butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown (usually about 5 min. or so.) Add hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes, whisking often, and remove from heat. Season with salt and nutmeg and set aside (but whisk it occaisionally 'cause it gets really goo-y.)
To assemble the whole thing:Preheat oven to 200C/Gas 6
Spread a layer of meat sauce on the bottom of a lasagne dish, cover with DRIED lasagne sheets (I've found that 95% of the lasagne noodles in stores now don't require pre-cooking.) Spread this layer with bechamel sauce and sprinkle liberally with grated parmesan. Repeat these layers until the dish is full and you've used up all of the sauces. Finish with the parmesan. Sprinkle with some Italian herbs and fresh pepper and put in the oven until heated through and brown on top - about 20 minutes. Let it sit for about 10 minutes before serving to make it easier to cut....
