Lamb Lasagne

Peel and finely chop the onion, garlic and carrots. Rinse the celery and finely chop.

Heat the oil in a skillet, add the ground lamb and saute until crumbly and no longer pink. Add the onion, garlic, carrot and celery and sauté briefly. Stir in the tomato paste, wine and tomatoes with their juice.

Crush the tomatoes lightly, season the sauce with salt and pepper and simmer over low heat, stirring occasionally  until the sauce is lightly thickened, about 30 minutes. 

Melt the butter in a saucepan, add the flour and cook, stirring until the butter has absorbed the flour. Gradually add the milk, stirring constantly, season with salt and pepper, add the oregano and let the béchamel sauce simmer over low heat, stirring frequently until thick and creamy, about 5 minutes.

Preheat the oven to 180°C (approximately 350°F).

Cook the noodles according to package directions for al dente. Drain.

Spoon a little of the béchamel sauce into a lasagne pan or 9 x 13-inch baking dish, line the bottom with 2-3 lasagna noodles to cover. Top with some of the lamb and the bechamel sauce. Continue layering, finishing with bechamel sauce and sprinkle with Parmesan.