Add milk, butter, flour, white pepper and half of the salt to the mixing bowl. Cook the sauce for 10 minutes / 195°F|90°C / speed 3 / stir. Once cooked, remove them from the mixing bowl and reserve for later. Clean out the mixing bowl very well.
Peel and quarter your onion, then add to the mixing bowl, along with the garlic and mushroom. Chop the vegetables for 10 seconds / speed 6. Scrape down the sides of the mixing bowl.
Add half of your vegetable oil to the mixing bowl. Sauté the vegetables with the measuring cup removed using the sauté mode for 5 minutes. Once cooked, remove your vegetables from the mixing bowl and reserve for later.
Add the ground beef to the mixing bowl with the remaining vegetable oil. Sauté using the sauté mode for 12 minutes / 250°F|120°C.
Add your red wine and vegetables back to the mixing bowl. Sauté again using the sauté mode for 10 minutes to reduce the wine.
Add your canned tomatoes, tomato puree, salt, sugar and stock to the mixing bowl. Cook the sauce and remove the measuring cup for 20 minutes / 212°F|100°C / speed 2 / stir. Once cooked, adjust your seasoning.
Preheat your oven to 160°C / 320°F. Place half of your white sauce at the bottom of an oven-proof dish and spread evenly across the base. Place sheets of lasagna across the white sauce, then add half of your meat mixture on top of the sauce. Cover the meat sauce with a layer of pasta, then add the remaining meat sauce on top. Add another layer of pasta, then finish off with the leftover white sauce. Sprinkle the cheese on top and then bake for 45 minutes until the pasta is cooked and tender.
Enjoy your dish!
