Preheat the oven to 180°C/350°F/gas mark 4.
Heat a little olive oil in a large sauté pan and sauté the carrot, onion for 3–5 minutes, until caramelised. Transfer the vegetables on. a plate and keep the pan on the heat.
Now, Add the minced beef, sear for 3-4 minutes or until browned, stirring and breaking any large lumps of mince beef. Season well with salt and pepper. Stir in the tomato puree, chopped garlic, stock, chopped tomato, mixed herbs and the cooked vegetables.
Simmer gently, for 15-20 minutes, covered with a lid over low heat.
Check the seasoning and Remove from the heat.
Next, in a saucepan, melt the butter and stir in the flour. Cook for 10 seconds or so to create a roux. Whisk in the milk and bring the simmer, constantly whisking for 2-4 minutes or until a smooth bechamel is achieved. Remove from the heat and stir in half of the mozzarella and half of the cheddar. Season with salt and pepper. Set aside.
Next, build the lasagne. Line a 2-pound cake tin with parchment paper.
Then, line the base and sides with sheets of part boiled lasagna, overhanging on sides. Spoon a thin layer of bechamel on the lasagna sheet then spoon some beef ragu mixture. Add a second layer of lasagna covered in a thin layer bechamel.
Repeat until the mixture is layered to the top with ragu, lasagna and bechamel. Close with the overhanging sheet of lasagna and add extra if needed so it is fully enclosed. Cover with parchment paper and tin foil.
Place on a tray and transfer into the oven. Roast for 30-40 minutes. Remove from the oven, gently press with a second cake tin. I used a bag of sugar to add weight in the tin.
Leave the weight of the second tin until the lasagna has completely cooled and set, preferably overnight in the fridge.
Once set, remove from the tin, slice portions and caramelised in a pan over medium low heat. Once coloured on one side turn on the second side and transfer in the oven for 8-10 minutes until just warmed through.
In the meantime, in a saucepan, sauté some shallots, garlic and cherry tomatoes for 2-3 minutes. Add some white wine, tomato pesto and stir in some balsamic vinegar for flavour. keep warm until ready to serve.
Serve the lasagna on a bed of the tomato sauce and plenty of grated parmesan over the mixture. Enjoy piping hot.
