Heat oil in a pan and sauté onion, carrot and celery on low heat for 10 mins or until vegetables are soft. Add pork and beef mince and cook until browned. Use a wooden spoon to break up and mix mince as it cooks.

Once meat is brown, add white wine. Cook while stirring until wine is evaporated. Add passata sauce, season and stir. Simmer for 1 hour or until thick. Stir occasionally.

Heat butter in a saucepan over low heat. As butter melts, add flour and mix well until there are no clumps. Gradually add milk and bring to a gentle boil. Add parmesan and stir. Cook for 10 mins or until thick.

Pre heat oven to 180°. Coat bottom of baking dish with a layer of ragù.

Cover first layer of ragù with an even layer lasagne sheets. Break sheets if required. Cover lasagne sheets with a ladle of ragù and béchamel. Scatter cubed scamorza bianca and a tbsp of grated parmesan.

Repeat 4 or 5 times, finishing with béchamel sauce and cheese.

Cover loosely with foil and bake 25 minutes.

Remove foil and bake a further 5-10 minutes or until golden brown.