A classic family favourite tastes even better when it's homemade. Try adding layers of baby spinach to make this dish healthier.
Make tomato and basil sauce: Finely chop the red onion. Crush the garlic cloves. Heat the oil in a frying pan and add the onion. Soften for 5 minutes until translucent. Add the garlic and gently fry for 1 minute. Add the beef mince and fry for 5 minutes. Add the passata, sugar and red wine vinegar to the saucepan. Turn up the heat until the mixture starts to bubble. Reduce the heat, then simmer the sauce uncovered for 15 minutes, stirring occasionally. Sprinkle in the dried basil and season with salt and pepper.
Make the béchamel sauce: melt the butter in a saucepan over medium heat. Add the flour and stir with a wooden spoon. Cook out the paste for 2-3 minutes, ensuring the roux does not burn. Whilst stirring, add the milk in a steadily until fully incorporated into the roux. Bring to a simmer, then reduce the heat to low. Add the nutmeg and season with salt.
Pre-heat the oven to 180C. Place the dried lasagne sheets in a shallow tray and cover with warm water. Allow to soak for 5 minutes. Separate the sheets to prevent them from sticking together.
Spread the beef sauce on the bottom of a large deep baking dish. Spread the béchamel sauce on top. Layer three lasagne sheets on top. Repeat three times until all of the ingredients have been used up, leaving a final layer of lasagne sheets.
Top the lasagne with torn mozzarella and grated parmesan. Bake 30 minutes until the top is golden brown. Garnish with fresh basil leaves.