Step: 1/13

Peel the onions, garlic, carrots and kohlrabi and finely dice. Wash and finely dice the celery.

Step: 2/13

Heat the oil in a large pan.

Step: 3/13

Add the onion and garlic and cook until softened. Add the minced meat and fry until browned and broken up with a spoon.

Step: 4/13

Gradually add the remaining diced vegetables and fry, stirring.

Step: 5/13

Pour in the red wine and add the tomatoes.

Step: 6/13

Season with salt, pepper and oregano and simmer for 30-35 minutes over a medium heat. Stir occasionally with a wooden spoon and lightly crush the tomatoes. Preheat the oven to 180°C (160°C fan, gas 4).

Step: 7/13

Meanwhile, make the bechamel sauce. Melt the butter in a pan.

Step: 8/13

Sprinkle in the flour, stir and cook until pale golden.

Step: 9/13

Pour in the milk and stir vigorously with a whisk until smooth. Cook for 1-2 minutes until thickened. Season with salt, pepper and nutmeg.

Step: 10/13

Line the base of a greased baking dish with lasagne sheets.

Step: 11/13

Spread some of the minced meat on top, spoon over some bechamel sauce and cover again with lasagne sheets.

Step: 12/13

Continue in layers until all the ingredients are used up, finishing with lasagne sheets.

Step: 13/13

Top the lasagne with the sliced mozzarella and sprinkle with the Parmesan. Bake for 45-50 minutes until golden brown and bubbling. Remove and serve immediately.