Step 1

Make bolognese sauce: Heat oil in large heavy-based frying pan over medium heat; cook onion and celery, stirring, for 10 minutes or until vegetables soften. Add beef; cook, breaking up the lumps with a wooden spoon, for 5 minutes or until beef changes colour. Add garlic and tomato paste; cook, stirring, 1 minute. Stir in tomatoes and carrot then oregano and stock; bring to the boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened slightly. Stir in parsley.

Step 2

Preheat oven to 200°C/400°F. Grease a deep 25cm x 35cm (10-inch x 14-inch) baking dish.

Step 3

Make bechamel sauce: Melt butter in a medium saucepan, add flour; stir until mixture forms a smooth paste. Gradually whisk in milk; bring to the boil, whisking, until sauce boils and thickens. Cool.

Step 4

Spread ½ cup of the white sauce over base of dish. Top with a layer of pasta sheets, a third of the bolognese sauce, ½ cup of the parmesan and 1 cup of the remaining white sauce in dish. Repeat layering two more times, starting with pasta sheets and ending with white sauce. Top lasagne with remaining cheese.

Step 5

Bake lasagne for 40 minutes or until top is browned lightly. Stand for 15 minutes before cutting.