Cook the meat sauce:
Heat olive oil in a large pan over medium heat. Sauté the onion for 4–5 minutes until soft, then add garlic and cook for 1 minute. Add the mince and cook until browned. Stir in oregano, basil, and tomato paste. Add chopped tomatoes, sugar, salt, pepper, and beef stock. Simmer uncovered for 15–20 minutes until thickened.

Make the béchamel sauce:
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in the warm milk, stirring constantly until smooth and thickened. Season with salt, pepper, and a pinch of nutmeg. Stir in cheddar cheese if using. Set aside.

Preheat the oven:
Preheat to 180°C (350°F). Grease a large baking dish.

Assemble the lasagne:
Spread a layer of meat sauce at the bottom of the dish. Place a layer of lasagne sheets over the sauce. Spoon over béchamel sauce, then repeat layers: meat, pasta, béchamel — finishing with a generous layer of béchamel on top.

Top with cheese:
Sprinkle mozzarella and parmesan cheese evenly over the top.

Bake:
Bake in the preheated oven for 30–35 minutes, or until bubbly and golden on top.

Rest and serve:
Let the lasagne rest for 10 minutes before slicing. Garnish with fresh parsley and serve with a crisp salad or garlic bread.

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