• Heat oil in a large heavy based pot over medium heat. Add onion and cook for 5 minutes, then add garlic, celery, carrots. Cook for another 5 minutes until softened. Add zucchini and mushrooms and cook for another couple of minutes.
• Add beef and pork mince breaking it up as you go.
• Once browned, add crushed tomatoes, tomato paste, red wine, chicken stock, bay leaves, thyme, basil, tamari, salt and pepper.
• Stir then pop lid on and simmer gently for 1 hour stirring occasionally. Remove lid and simmer for further 30 minutes until sauce reduces.
• Preheat oven to 180 C

Bechamel Sauce

• Make once meat and vegetable sauce is cooked.
• In a medium saucepan, melt butter over medium/low heat. Add flour and mix constantly for 1 minute and a smooth paste forms.
• Pour 1 cup of the milk in, mixing as you go to incorporate into the flour mixture. Once thickened add another cup of milk.
• Turn heat up to medium/ high. Stir occasionally, but when sauce starts to thicken, stir more regularly. If sauce is too thick gradually add in the last cup of milk, stirring as you go. Add in 1 cup cheese once the milk has thickened and stir.

Assemble

• Use a large baking dish.
• Smear a bit of the meat sauce mixture on the base, then cover with lasagna sheets. Tear sheets to fit if necessary.
• Spread over enough meat sauce to cover the sheets and pour over some of the béchamel sauce.
• Top with lasagna sheets. Spread with more meat sauce, then pour on more béchamel sauce. Top with lasagna sheets then repeat 1 more time.
• Top with a 4th layer of lasagna sheets, then pour over the remaining bechamel sauce.
• Sprinkle with remaining 1/2 cup cheddar cheese, then bake for 25 minutes.
• Stand for 10 minutes before cutting and serving, serve with big Greek or green salad.