Bake Lasagne with Meat Sauce (Lasagne Al Forno)

INGREDIENTS:
2 tablespoons olive oil	1 large onion, finely chopped	1 clove garlic, finely chopped
350 g/12 oz lean minced beef	350 g/12 oz lean minced pork	115 g/4 oz button mushrooms, sliced
400 g/14 oz can tomatoes	3 tablespoons water	4 tablespoons dry white wine
1 tablespoon chopped fresh basil	2 tablespoons chopped flat-leaf parsley	1 teaspoon sugar
salt and freshly ground black pepper	BESCIAMELLA (WHITE SAUCE): 60 g/2 oz butter	40 g/1-1/2 oz plain flour
600 ml/1 pint milk	1/4 teaspoon grated nutmeg	salt and freshly ground white pepper
TO ASSEMBLE: 225 g/8 oz g no pre-cook lasagne sheets	115 g/4 oz finely chopped mozzarella cheese	40 g/1-1/2 oz grated Parmesan cheese

Procedure:

1	Heat the oil in a saucepan. Add the onion and cook gently for about 10 minutes, until transparent. Stir in the garlic and cook for several seconds. Add the meat, increase the heat and cook for several seconds. Add the meat, increase the heat and cook until it changes colour, stirring often to break up lumps. Add the mushrooms and cook for about 3 minutes. Puree the tomatoes with their liquid and add to the saucepan with the tomato puree, water, wine, herbs, sugar, and salt and pepper. Cover and simmer gently for 30 minutes. The finished sauce should be quite liquid.
2	FOR THE BESICAMELLA: Heat the butter in a heavy saucepan until frothing, but do not allow to brown. Stir in the flour with a wooden spoon and cook for 2 minutes over a low heat. Remove from the heat. Add the milk all at once, stir well, return to a medium heat and cook until thickened and bubbling, stirring constantly. If the sauce becomes lumpy, stir briskly with a ballon whisk. Add the nutmeg and salt and pepper to taste. Place cling film directly on the surface to prevent a skin from forming and set aside.
3	Preheat the oven to 180 C/350 F/gas mark 4.
4	TO ASSEMBLE: Grease an 18x30 cm/7x12 in rectangular oven-proof dish. Spread several tablespoons of meat sauce over the base, add a layer of lasagne sheets and cover with half the remaining meat sauce. Spread on 4-6 tablespoons of the besciamella. Sprinkle with one-third of the cheeses.
5	Add a second layer of lasagne sheets, top with the remaining meat sauce, another 4-6 tablespoons of besciamella and half the remaining cheeses. Top with the remaining lasagne sheets and spread the rest of the besciamella over the top. Sprinkle with remaining cheese.
6	Bake for about 30-40 minutes, until the lasagne is tender and the top is golden brown. Stand for 5 minutes before cutting into squares to serve.