Preheat the oven to 200°C
Finely chop the onions, carrots and garlic by hand or in a food processor, then fry lightly to soften in the olive oil over a medium heat for about 5 min without allowing them to colour.
Increase the heat and add the beef mince. Stir occasionally and allow to brown.
Add the thyme and tomato paste and cook for two more minutes to caramelize the tomato paste.
When nice and brown add the red wine to deglaze the base of the pot. Cook until most of the wine has evaporated and then add the chopped tomatoes and beef stock.
Bring the sauce to a boil, reduce the heat to medium and let simmer for 45min to 1 hour, stirring occasionally.
While the meat sauce is simmering away, melt the butter in another saucepan. When melted add the flour and cook for 1 min, gradually add the milk bit by bit, whisking continually to prevent clumps.
Bring to a simmer and season. Do not forget to whisk/ stir every now and again as white sauce can burn easily. Take the sauce off the heat and add the cheese. Stir until all the cheese has melted.
To assemble the lasagna, place a layer of the mince in the bottom of an ovenproof dish, then top with a layer of pasta and cheese sauce.
Repeat until the dish is full, finishing with a layer of cheese sauce.
Sprinkle over the Parmigiano Reggiano, paprika and oregano
Bake for 25 – 30 min or until golden.