• Pre-heat oven to 375F/190C.

FOR THE RED SAUCE

• In a large pot add the olive oil, peeled garlic clove, chopped carrot, onion and celery, cook on medium heat for approximately 2-3 minutes or until the onion is transparent.
• Add the ground beef and brown (if the meat is very fatty then drain most of it out), then add the puree, water, salt, bay leaf and basil, stir well to combine. Bring to a boil, then lower heat and simmer half covered (uncover for the last 10 minutes if necessary to thicken) for approximately 35-40 minutes or until very thick, stirring occasionally. Remove the bay leaf and garlic cloves. Let cool.

FOR THE WHITE SAUCE

• n a medium large pot melt the butter over low heat, then add the flour, salt and pepper, whisk together until smooth, gradually add the milk, cook and whisk constantly over medium heat until mixture begins to bubble and thicken, remove from heat. Let cool, it will thicken as it cools, whisk it often while it cools so it doesn't form a skin on top.

PUTTING IT TOGETHER

• In a 9 / 10 inch / 23/25 cm round baking dish spoon a thin layer of white sauce and a layer of red on top, mix to combine them together.
• Place a lasagna noodle on a flat surface and spread it with some white sauce approximately 1½-2 tablespoons, spread some of the red sauce aprroximately 1½ tablespoons on half of the pastry or a little more, top with some shredded cheese.
• Roll up the noodle from the short side (my noodle was 15cm wide and I cut it into 3), then with a serrated knife cut the roll into 2-3 equal parts (depending how wide the noodle is). Place the rolls in the baking dish cut side up touching.
• Thin both the remaining red sauce with a little water and the white sauce with a little milk. Distribute first the red sauce around the rolls then the white sauce. Sprinkle the surface with grated Parmigiano.
• Bake in a preheated oven at 200°C for 20-30 minutes. Let sit 5 minutes before serving. Enjoy!