1) Preheat oven to 180°C, Gas 4. 2) Heat oil in a large pan and fry onions, garlic and carrot for 4-5 minutes. 3) Add mince and fry for 3-4 minutes until brown. 4) Crumble in the stock cube, add the seasoning, oregano and tomato purée and stir. 5) Stir in tomatoes, bring to the boil then turn down to a simmer and cook covered, for 30 minutes. 6) Meanwhile for the white sauce. Melt butter in another pan and add the flour, stir for 1 minute. Gradually add the milk whisking all the time. 7) Bring to the boil and then turn down to a simmer, stirring until thickened. Season well. 8) Put a layer of the meat sauce into an oven proof dish and top with a layer of lasagne. 9) Add a drizzle of white sauce. 10) Repeat layers, finishing with lasagne then a thick layer of white sauce. Sprinkle the grated cheese over the top. 11) Bake in the oven for 45 minutes. 12) Leave to cool for 5 minutes before serving.