Bosh's classic lasagne (using mushroom ragu)

Ingredients

• 2 onions
• 100g sundried tomatoes + 2 tbsp oil from the jar
• 3 carrots
• 3 celery sticks
• 1 spring fresh rosemary
• 2 sprigs fresh thyme
• 4 garlic cloves
• 700g chestnut mushrooms
• 300ml red wine
• 1 tbsp tomato puree
• 1 tbsp red miso paste
• 1 tsp balsamic vinegar
• 1/2 tsp dried oregano
• 2 tsp soy sauce
• 2 x400g tins chopped plum tomatoes
• 800ml water
• 500g lasagne sheets - I soak mine in boiling water to soften

Bechamel ingredients

• 70g butter
• 50g plain flour
• 500ml milk - room temp
• 150g cheese - grated
• 1 tsp nutmeg
• 1 tsp salt
• 1 tsp black pepper

Oven preheated to 180 degrees

1. Finely chop onions or blitz in food processor
2. Saute onions with the sundried tomato oil for 5-6 mins 
3. Mince the carrots and celery in food processor till finely chopped, or chop by hand
4. Add grated garlic to the pan then add carrot, celery, rosemary and thyme leaves. Reduce the heat and cook for 12-15 mins stirring occasionally
5. Slice the sundried tomatoes and pulse the mushrooms, or finely chop by hand (the mushrooms will be better if you can pulse in food processor)
6. Add mushrooms and sundried tomatoes to the pan, increase heat slightly and cook for 8-10 mins
7. Pour in the wine, increase heat a bit more, and stir constantly for 5-6 mins
8. Add tomato puree, miso, balsamic vin, oregano and soy sauce. Stir for 1 minute then add chopped tomatoes and water
9. Lower heat and simmer for 30 mins. Taste and season
10. Meanwhile make the bechamel. Put a nonstick pan over a medium heat and add butter
11. Once melted, whisk in flour till it becomes a clumpy mixture but all butter is absorbed 
12. Gradually add the milk slowly - only a small amount at a time - and continue to whisk constantly. You want to incorporate all the milk into the flour/butter paste before you add the next bit of milk - so it should be thick everytime you add the next bit of milk. This will take a while! 
13. Once all the milk has gone add in your cheese, and season with nutmeg pepper and salt. Taste to make sure it tastes cheesy enough!
14. Layer the lasagne - tomato sauce on first, then bechamel, then lasagne sheets. Make sure there's no gaps in the sheets. Finish with a layer of bechamel and some more grated cheese if you like!
15. Cook with foil on for 50 mins, then uncover and bake for 10 more mins
16. Leave to settle after it's cooked for about 10-15mins before serving.