Bolognese-style lasagna with béchamel

Heat a drizzle of olive oil in a lidded deep frying pan, and fry the carrot, leek, garlic, and onion for 2 - 3 minutes. Deglaze with balsamic vinegar and sugar. Add the mixed mince and fry for 3 minutes. 

Add the tomato cubes, rosemary, Italian herbs, and, per person: 400ml amount of stock, 1 tsp of balsamic vinegar, and 1/2 tsp of sugar. Season with salt and pepper. Let simmer for 5 - 10 minutes.

Heat 1 tbsp butter per person in a wok or deep frying pan with a lid over medium-high heat. Whisk 1 tbsp flour per person into the butter, then pour in a third of the milk and whisk together until fully incorporated. Repeat this twice more with the rest of the milk, or until the sauce is smooth. Crumble 1/4 vegetable stock cube each into the pan, then bring to a boil and allow to thicken for 1 - 2 more minutes. Season with salt and pepper.

Pour a thin layer of tomato sauce into an oven dish. Cut the lasagne sheets in half. Cover the sauce with lasagna sheets and press down to make sure the sauce is spread out. Cover the lasagna sheets with another layer of sauce. Repeat these steps until all the ingredients are used up. Finish with a layer of béchamel sauce and sprinkle over the grated cheese. Cover with aluminium foil and bake for 30 - 35 minutes. Remove the foil after 20 minutes.