Heat oil in a large saucepan over medium-high heat. Add onions and garlic, and cook over medium heat, stirring occasionally, for 5 minutes or until soft.

Add minced meat and cook, stirring with a wooden spoon to break up the lumps, for 5 minutes or until the mince changes color.

Add tomato purée (paste), diced tomatoes, red wine (if using), sugar and Italian seasoning. Season with salt and pepper.

Bring to the boil. Simmer for 30 minutes. Remove from heat. Set aside.

Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, for 1 minute. Stir in milk to make a smooth mixture. Cook, stirring constantly, for about 5 minutes or until sauce begins to thicken. Add bay leaf and nutmeg. Stir in parmesan. Season with salt and pepper. Remove from heat. Set aside.

Preheat oven to 180C / 350F.

Grease a 3L capacity ovenproof baking dish.

Spoon about ¼th of bechamel sauce over base of greased dish. Cover with a layer of lasagna sheets, trimming to fit if necessary. Top with ½ of meat sauce, then drizzle over ⅓rd of bechamel sauce. Top with another layer of layer of lasagna sheets and remaining meat sauce. Spoon over the remaining bechamel sauce to cover the meat sauce.

Sprinkle with mozzarella.

Bake for 40 minutes or until the pasta is tender when tested with a skewer. Remove from oven and set aside for 15 minutes before serving.

Cut into pieces and serve with salad or steamed vegetables.