Start by roughly chopping then blending onions, carrots and celery. Chop your leek finely, then in a pan get all of your veg sweating down.
Then, chop finely garlic and rosemary, once chopped add in to the veg. Along side this, add a knob of butter.
After a minute of further cooking, add some good quality minced beef and cook on a medium-high heat until fully browned. Add in tomato paste and cook until the juices are reduced.
Add in chopped tomatoes, beef stock, bay leaves, peppercorns, cloves and parmesan rind. Salt and pepper to taste and cook low and slow.
Meanwhile begin the roux by pouring milk into a pot and adding cloves, bay leaves and peppercorns. In a separate pot, melt your butter and then add in flour. Create your paste and then slowly add your milk in. Stir constantly and season with salt, pepper and nutmeg.
Now, begin to build your lasagne by placing a layer of meat sauce followed by your roux, followed by pasta sheets. Repeat this process until the dish is filled and your out of mix. Optionally add cheese in between layers. Top with mozzarella, cover and bake for forty five minutes. Then uncover and serve!