Traditional Cheese Lasagne

• Begin with the meat sauce. Heat 2 tbsp olive oil in a frying pan and cook 750g lean beef mince in two batches for about 10 mins until browned all over.
• Finely chop 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.
• Pour over 800g passata and 200ml hot beef stock. Add a little grated nutmeg, then season.
• Bring up to the boil, then simmer for 30 mins until the sauce looks rich.
• Make the white sauce by gently bringing 500ml whole milk to the boil in a small saucepan.
• Add 1 halved onion, studded with 1 bay leaf and 2 cloves.
• Turn off the heat and leave to infuse for 20 mins.
• Melt 50g butter in another saucepan, then add 50g plain flour.
• Stir continuously until a roux forms.
• Remove the onion, bay and cloves from the milk with a slotted spoon and discard.
• Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce.
• Add 100g of grated Wookey Hole Cave Aged Cheddar.
• Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.
• Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).
• Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets.
• Drizzle over roughly 130g  of the white sauce.
• Repeat until you have 3 layers of pasta.
• Cover with the remaining 390g white sauce, making sure you can’t see any pasta poking through.
• Scatter 100g of the cheddar over the top.
• Arrange the rest of the prosciutto on top.
• Bake for 45 mins until the top is bubbling and lightly browned.

Serve this traditional cheese lasagne with a green salad and garlic bread.